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Bistro Tuna Sandwiches

Your family and friends will love this fun French take on a grilled tuna sandwich. Tucked into a crusty baguette, it’s fast, easy and packed with veggies and fresh flavor. —Sonya Labbe, Santa Monica, California

4 ServingsPrep: 25 min. Grill: 10 min.

Ingredients

2 tablespoons Greek olives
1 tablespoon capers, drained
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 garlic clove, peeled
1 tablespoon plus 2 teaspoons olive oil, divided
2 tuna steaks (6 ounces each)
1/4 teaspoon pepper
1 French bread baguette (10-1/2 ounces)
1/3 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
1/4 cup roasted sweet red peppers, drained and cut into strips
4 slices red onion
4 Boston lettuce leaves

Directions

Place the olives, capers, lemon juice, peel, garlic and 1 tablespoon
oil in a food processor; cover and process until finely chopped. Set
aside.
Brush tuna with remaining oil; sprinkle with pepper. Using
long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. For medium-rare, grill tuna, covered,
over high heat or broil 3-4 inches from the heat for 3-4 minutes on
each side or until slightly pink in the center.

2 of 2

Bistro Tuna Sandwiches (continued)

Directions (continued)

Cut baquette in half horizontally. Grill bread cut side down,
uncovered, for 1-2 minutes or until toasted. Slice tuna into 1/2-in.
thick slices. Combine mayonnaise and mustard until smooth; spread
over baguette bottoms. Layer with peppers, onion, tuna, olive
mixture and lettuce; replace tops. Cut into slices.
Yield: 4 servings.

Nutrition Facts: 1 sandwich equals 456 calories, 16 g fat (2 g saturated fat), 45 mg cholesterol, 1,044 mg sodium, 48 g carbohydrate, 2 g fiber, 29 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.