Grilled Tuna Sandwich with Lemon-Chili Mayo Sturdy “country-style” bread works best for this healthy tuna sandwich recipe with watercress and chili-mayo. Eat the tuna sandwich warm, straight off the grill, or wrap it up and pack it in a cooler for a picnic dinner. Serve with grilled bell peppers drizzled with extra-virgin olive oil and vinegar and a glass of Sauvignon Blanc. Makes: 4 servingsActive Time: Total Time: Ingredients 8 slices whole-wheat or sourdough bread 3 tablespoons canola oil 2 8-ounce tuna fillets, about 1 inch thick 1/2 teaspoon plus 1 tablespoon chili powder, divided 1/4 teaspoon salt 1/2 cup low-fat mayonnaise 1 teaspoon freshly grated lemon zest 1 tablespoon lemon juice 3 cups watercress or baby arugula, tough stems removed Preparation Preheat grill to medium-high. Lightly brush bread slices with oil. Brush tuna with the remaining oil and sprinkle with 1/2 teaspoon chili powder and salt. Grill the tuna, turning once, until cooked through, 4 to 6 minutes per side. Transfer to a clean cutting board. Grill the bread, turning once, until beginning to brown, about 1 minute per side. Combine mayonnaise, lemon zest, lemon juice and the remaining 1 tablespoon chili powder in a small bowl. Thinly slice the tuna with the grain. To assemble the sandwiches, spread about 2 tablespoons of the lemon-chili mayonnaise over 4 slices of bread. Top with about 3/4 cup watercress (or arugula), the tuna and the remaining slices of bread. Tips & Notes Make Ahead Tip: Wrap and refrigerate the sandwiches for up to 4 hours. Nutrition Per serving: 442 calories; 19 g fat ( 2 g sat , 9 g mono ); 52 mg cholesterol; 32 g carbohydrates; 4 g added sugars; 36 g protein; 5 g fiber; 753 mg sodium; 781 mg potassium.Nutrition Bonus: Vitamin A (33% daily value), Magnesium (24% dv), Potassium (23% dv), Vitamin C (22% dv), Iron (16% dv).Carbohydrate Servings: 2Exchanges: 2 starch, 4 lean meat, 2 fatSource: Eatingwell
Posted on: Wed, 21 Aug 2013 03:28:12 +0000
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