Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 1 sandwich)

The tangy citrus quality of the mayonnaise pairs well with the grilled tuna--a favorite of Marianne Legato. When the weather is nice, prepare this on the grill. Red bell peppers are a good source of antioxidant beta-carotene, and the amount of bell peppers in just one sandwich delivers almost a whole day's requirement for vitamin C.

How to Make It

Step 1

Heat a grill pan over medium-high heat.

Step 2

Combine first 6 ingredients in a small bowl.

Step 3

Brush 3 teaspoons oil evenly over onion and bell pepper; sprinkle with 1/4 teaspoon salt. Place onion and bell pepper on grill pan; cook 3 1/2 minutes on each side or until tender. Remove from pan; keep warm.

Step 4

Brush 2 teaspoons oil evenly over tuna; sprinkle with remaining 1/4 teaspoon salt, cumin, and black pepper. Place tuna on grill pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness.

Step 5

Split buns in half horizontally. Spread mayonnaise mixture evenly over cut sides of buns. Top bottom half of each bun with lettuce, 1 bell pepper quarter, 1 onion slice, and 1 tuna steak. Cover with top halves of buns.

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Ratings & Reviews

sedutta's Review

sedutta
April 10, 2014
N/A

IzztMeade's Review

IzztMeade
May 21, 2012
Perfect and I can see the Chile-Cilantro Mayonnaise going with many other things like fish tacos.

PghGourmet's Review

rstarr
July 16, 2011
Totally delicious and simple to prepare. The sauce really made the sandwich shine. I served them on toasted Ciabatta rolls. Will definitely be making this again!

rstarr's Review

PghGourmet
October 06, 2009
Super yummy and easy/fast to make. I used mahi mahi, and substituted cajun seasoning as I ran out of cumin. Served with mixed greens salad on the side.

mommox's Review

mommox
April 02, 2009
This is REALLY good, I make it on a regular basis! The seasoning is fantastic and since I live in the SouthWest, I'm used to the "heat" everyone talks about, even though it's not really that hot.. My 12 year old eats it. Make it.. You won't be sorry.