The tangy citrus quality of the mayonnaise pairs well with the grilled tuna–a favorite of Marianne Legato. When the weather is nice, prepare this on the grill. Red bell peppers are a good source of antioxidant beta-carotene, and the amount of bell peppers in just one sandwich delivers almost a whole day’s requirement for vitamin C.
Yield: 4 servings (serving size: 1 sandwich)
• 2 tablespoons chopped fresh cilantro
• 6 tablespoons low-fat mayonnaise
• 1 teaspoon ground ancho chile pepper
• 1 teaspoon grated lime rind
• 1 teaspoon fresh lime juice
• 1/4 teaspoon ground chipotle chile pepper
• 5 teaspoons olive oil, divided
• 4 (1/4-inch-thick) slices Oso Sweet or other sweet onion
• 1 red bell pepper, seeded and quartered
• 1/2 teaspoon salt, divided
• 4 (5-ounce) tuna steaks (about 3/4 inch thick)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 4 (2-ounce) sandwich buns
• 4 red leaf lettuce leaves
1. Heat a grill pan over medium-high heat.
2. Combine first 6 ingredients in a small bowl.
3. Brush 3 teaspoons oil evenly over onion and bell pepper; sprinkle with 1/4 teaspoon salt. Place onion and bell pepper on grill pan; cook 3 1/2 minutes on each side or until tender. Remove from pan; keep warm.
4. Brush 2 teaspoons oil evenly over tuna; sprinkle with remaining 1/4 teaspoon salt, cumin, and black pepper. Place tuna on grill pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness.
5. Split buns in half horizontally. Spread mayonnaise mixture evenly over cut sides of buns. Top bottom half of each bun with lettuce, 1 bell pepper quarter, 1 onion slice, and 1 tuna steak. Cover with top halves of buns.
David Bonom, Cooking Light
Source: Cooking Light