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Tuscan Seared-Tuna Sandwiches

Yield 4 servings
Preparation time: 10 minutesCooking time: 6 minutes

Cook the tune in two batches.

Ingredients

  • 1 (6-ounce) jar marinated artichoke hearts, undrained
  • 1 (2-ounce) jar diced pimento, drained
  • 1 teaspoon dried rosemary, divided
  • 1 teaspoon bottled minced garlic
  • 4 (4-ounce) tuna steaks (about 1/2 inch thick)
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (2 1/2-ounce) Kaiser rolls or hamburger buns
  • 2 tablespoons fat-free mayonnaise

Nutrition Information

  • calories 421
  • caloriesfromfat 30 %
  • fat 14 g
  • satfat 3.4 g
  • monofat 4.1 g
  • polyfat 5.8 g
  • protein 35 g
  • carbohydrate 38.9 g
  • fiber 1.9 g
  • cholesterol 43 mg
  • iron 2.7 mg
  • sodium 604 mg
  • calcium 91 mg

How to Make It

  1. Drain artichokes over a bowl, reserving 3 tablespoons marinade. Chop artichokes, and combine with 1 tablespoon reserved marinade, pimento, and 1/2 teaspoon rosemary; set aside.

  2. Combine 2 tablespoons reserved marinade, 1/2 teaspoon rosemary, and garlic in a small bowl; brush over fish, and sprinkle with pepper.

  3. Place a grill pan coated with cooking spray over medium-high heat. Add fish; cook for 2 minutes on each side until the fish is medium-rare (or desired degree of doneness); keep warm.

  4. Preheat broiler.

  5. Place rolls, cut sides up, on a baking sheet; broil for 2 minutes or until toasted. Spread mayonnaise evenly over bottom halves of rolls. Top each roll half with a tuna steak and 1/4 cup artichoke mixture; cover with roll tops.