Grilled Tuna Sandwiches
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.
Recipe from Family Circle
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 mayonnaise
8 slices sourdough bread
4 leaves red-leaf lettuce
1 avocado, peeled, pitted, lightly mashed
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.
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