From EatingWell.com

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.

 

Ingredients:

  • 8 slice(s) whole-wheat or sourdough bread
  • 3 tablespoon(s) canola oil
  • 2 (8 ounces each) tuna fillets, about 1 inch thick
  • 3 1/2 teaspoon(s) chili powder, divided
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) low-fat mayonnaise
  • 1 teaspoon(s) freshly grated lemon zest
  • 1 tablespoon(s) lemon juice
  • 3 cup(s) watercress or baby arugula, tough stems removed

Directions:

1. Preheat grill to medium-high.

2. Lightly brush bread slices with oil. Brush tuna with the remaining oil and sprinkle with 1/2 teaspoon chili powder and salt.

3. 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.

4. Combine mayonnaise, lemon zest, lemon juice, and the remaining 1 tablespoon chili powder in a small bowl. Thinly slice the tuna with the grain.

5. 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.

Exchanges: 2 starch, 4 lean meat, 2 fat Carbohydrate Servings: 2 Nutrition Bonus: Vitamin A (33% daily value), Magnesium (24% dv), Potassium (23% dv), Vitamin C (22% dv), Iron (16% dv).

 

Source: Eating Well / Delish