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Grilled-Tuna Sandwiches

Grilled-Tuna Sandwiches

Southern Living JULY 2002

  • Yield: 4 sandwiches


  • 4 (1/2-inch-thick) tuna steaks (about 1 pound)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices sourdough bread
  • 1/4 teaspoon ground red pepper (optional)
  • 1/4 cup finely chopped green onions
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 teaspoons prepared horseradish
  • 1 large tomato, thinly sliced
  • 1 ripe avocado, sliced


Rub tuna with 1 tablespoon olive oil, and sprinkle salt and pepper evenly on both sides of tuna.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or until tuna reaches desired degree of doneness.

Brush bread slices with remaining 1 tablespoon olive oil, and grill 1 minute on each side or until golden.

Flake tuna; combine with ground red pepper, if desired, and next 4 ingredients. Spread tuna mixture evenly on 1 side each of 4 bread slices; top with tomato and avocado slices. Cover with remaining 4 bread slices.

Note: The tuna steaks may be broiled, if desired.


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Grilled-Tuna Sandwiches recipe