Tuscan Seared-Tuna Sandwiches

Preparation time: 10 minutes

Cooking time: 6 minutes

Cook the tune in two batches.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 421
  • Calories from fat: 30%
  • Fat: 14g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 5.8g
  • Protein: 35g
  • Carbohydrate: 38.9g
  • Fiber: 1.9g
  • Cholesterol: 43mg
  • Iron: 2.7mg
  • Sodium: 604mg
  • Calcium: 91mg

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

Preparation

  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.
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