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.

David Bonom
Recipe by Cooking Light January 2005

Gallery

Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over medium-high heat.

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  • Combine first 6 ingredients in a small bowl.

  • 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.

  • 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.

  • 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.

Nutrition Facts

434 calories; calories from fat 24%; fat 11.7g; saturated fat 1.8g; mono fat 5.8g; poly fat 1.6g; protein 38.9g; carbohydrates 41.8g; fiber 3.4g; cholesterol 64mg; iron 3.4mg; sodium 888mg; calcium 119mg.