Tuscan Seared-Tuna Sandwiches

Preparation time: 10 minutes

Cooking time: 6 minutes

Cook the tune in two batches.


4 servings

Recipe from

Cooking Light

Nutritional 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


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


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.

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

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.

Preheat broiler.

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.