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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
  • Total Time
    Prep: 25 min. Grill: 10 min.
  • Makes
    4 servings


  • 2 tablespoons Greek olives
  • 1 tablespoon capers, drained
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 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, zest, 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. Lightly oil 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 baguette 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.
Nutrition Facts
1 each: 456 calories, 16g fat (2g saturated fat), 45mg cholesterol, 1044mg sodium, 48g carbohydrate (4g sugars, 2g fiber), 29g protein.

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