Grilled Tuna Sandwiches
Recipe from Family Circle

Try this California-style sandwich for your next backyard cookout. The ginger marinated tuna steaks served on sourdough bread with ginger-soy mayonnaise and mashed avocado are sure to win accolades.

Grilled Tuna Sandwiches

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    Soy Marinade:
    • 2   tablespoons 
      plus 1 teaspoon reduced-sodium soy sauce
    • 1   tablespoon 
      dark sesame oil
    • 1   tablespoon 
      fresh lemon juice
    • 4   teaspoons 
      chopped fresh ginger
    • 4   
      tuna steaks (each about 4 ounces)
    • 2   tablespoons 
    • 8   slices 
      sourdough bread
    • 4   
      leaves red-leaf lettuce
    • 1   
      avocado, peeled, pitted, lightly mashed
    Soy marinade:

    Whisk 2 tablespoons of the soy sauce, sesame oil, lemon juice and 3 teaspoons of the ginger in bowl.

    Place tuna in a large resealable plastic bag; add marinade. Refrigerate 30 minutes, turning once. Mix mayonnaise, remaining 1 teaspoon each ginger and soy sauce in bowl. Refrigerate alongside tuna.
    Prepare grill with medium-hot coals or heat gas grill to medium-high; coat rack with cooking spray.
    Remove tuna from marinade; pat dry with paper towels. Grill 3 minutes per side for medium. Transfer to platter; tent with foil. Top bread with lettuce, then mashed avocado, tuna and flavored mayonnaise.
    Nutrition information
    Per Serving: cal. (kcal) 424, Fat, total (g) 19, chol. (mg) 58, sat. fat (g) 3, carb. (g) 31, fiber (g) 4, pro. (g) 31, sodium (mg) 742, Percent Daily Values are based on a 2,000 calorie diet
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