Bistro Tuna Sandwiches Recipe

Bistro Tuna Sandwiches Recipe
Bistro Tuna Sandwiches Recipe photo by Taste of Home
Publisher Photo

Bistro Tuna Sandwiches Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Bistro Tuna Sandwiches in Healthy Cooking April/May 2011, p49

Nutritional Facts

1 each: 456 calories, 16g fat (2g saturated fat), 45mg cholesterol, 1044mg sodium, 48g carbohydrate (4g sugars, 2g fiber), 29g protein.

  • 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
  1. Place the olives, capers, lemon juice, peel, garlic and 1 tablespoon oil in a food processor; cover and process until finely chopped. Set aside.
  2. 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.
  3. 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.
Originally published as Bistro Tuna Sandwiches in Healthy Cooking April/May 2011, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBistro Tuna Sandwiches

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review