Grilled Tuna Sandwich with Lemon-Chili Mayo

Dinner Tonight: Grilled Tuna Sandwich with Lemon-Chili Mayo w/ Grilled Potatoes

I had seen this recipe a while back in an issue of Eating Well and had been wanting to try it. While at Jungle Jim's Market they had some beautiful Ahi Tuna Loin fillets so I purchased a couple of them for dinner. The recipe just sounded refreshing and light. It's 105 today and light and refreshing sounds perfect!

It's a very easy recipe that also has a recipe for some killer  Lemon-Chili Mayo. Being the sauce lover that I am I love to try new sauces. This one for the Lemon-Chili Mayo is a keeper! I added a 1/4 teaspoon more of Chili Powder than the recipe called for to spice it up a bit more. It goes great with the Tuna providing all kinds of flavor. For the Tuna you just brush it with oil and grill it about 4-6 minutes per side. The recipe calls for a Sour Dough Bun but I went the Healthy Life Whole Grain Bun to cut back on the calories and carbs. This makes one fine Tuna Sandwich! Another keeper recipe. I left the full original recipe along with the web site link at the end of the post.

For a side I had Ore Ida Seasoned Griller Potatoes. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free. try to stay cool and wear that Sun Block if your outside!






Grilled Tuna Sandwich with Lemon-Chili Mayo

INGREDIENTS
8 slices whole-wheat or sourdough bread
3 tablespoons canola oil
2 8-ounce tuna fillets, about 1 inch thick
1/2 teaspoon plus 1 tablespoon chili powder, divided
1/4 teaspoon salt
1/2 cup low-fat mayonnaise
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
3 cups watercress or baby arugula, tough stems removed

PREPARATION
Preheat grill to medium-high.
Lightly brush bread slices with oil. Brush tuna with the remaining oil and sprinkle with 1/2 teaspoon chili powder and salt.
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.
Combine mayonnaise, lemon zest, lemon juice and the remaining 1 tablespoon chili powder in a small bowl. Thinly slice the tuna with the grain.
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.
TIPS & NOTES
Make Ahead Tip: Wrap and refrigerate the sandwiches for up to 4 hours.
NUTRITION
Per serving: 442 calories; 19 g fat ( 2 g sat , 9 g mono ); 52 mg cholesterol; 32 g carbohydrates; 4 g added sugars; 36 g protein; 5 g fiber; 753 mg sodium; 781 mg potassium.

Nutrition Bonus: Vitamin A (33% daily value), Magnesium (24% dv), Potassium (23% dv), Vitamin C (22% dv), Iron (16% dv).

Carbohydrate Servings: 2

http://www.eatingwell.com/recipes/grilled_tuna_sandwich.html