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.
Ingredients
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Soy Marinade:
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2 tablespoons plus 1 teaspoon reduced-sodium soy sauce
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1 tablespoon dark sesame oil
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1 tablespoon fresh lemon juice
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4 teaspoons chopped fresh ginger
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Sandwiches:
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4 tuna steaks (each about 4 ounces)
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2 tablespoons mayonnaise
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8 slices sourdough bread
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4 leaves red-leaf lettuce
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1 avocado, peeled, pitted, lightly mashed
Directions
1.
Soy marinade: Whisk 2 tablespoons of the soy sauce, sesame oil, lemon juice and 3 teaspoons of the ginger in bowl.
2.
Sandwiches: 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.
3.
Prepare grill with medium-hot coals or heat gas grill to medium-high; coat rack with cooking spray.
4.
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
Calories 424, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 58 mg, Sodium 742 mg, Carbohydrate 31 g, Fiber 4 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet
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