Preparation time: 10 minutesCooking time: 6 minutesCook the tune in two batches.

Recipe by Cooking Light September 2000

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Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

421 calories; calories from fat 30%; fat 14g; saturated fat 3.4g; mono fat 4.1g; poly fat 5.8g; protein 35g; carbohydrates 38.9g; fiber 1.9g; cholesterol 43mg; iron 2.7mg; sodium 604mg; calcium 91mg.
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