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Bistro Tuna Sandwiches

 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.


  • 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


  • 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.
Nutritional 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.