Your family and friends will love this fun French twist on a grilled tuna sandwich. Tucked into a crusty baguette, it’s fast to prep and packed with veggies.
—SONYA LABBE WEST HOLLYWOOD, CA
PREP: 25 MIN. • GRILL: 10 MIN. • MAKES: 4 SERVINGS
2 tablespoons Greek olives
1 tablespoon capers, drained
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 garlic clove, peeled
1 tablespoon plus 2 teaspoons olive oil, divided
2 tuna steaks (6 ounces each)
1/4 teaspoon pepper
1 French bread baguette (10 1/2 ounces)
1/3 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
1/4 cup roasted sweet red peppers, drained and cut into strips
4 slices red onion
4 Boston lettuce leaves
1. Place the olives, capers, lemon juice, peel, garlic and 1 tablespoon oil in a food processor; cover and process until finely chopped. Set aside.
2. Brush tuna with the remaining oil; sprinkle with pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly. For medium-rare, grill the tuna, covered, over high heat or broil 3-4 inches from the heat 3-4 minutes on each side or until slightly pink in the center.
3. Cut baguette in half horizontally. Grill bread cut side down, uncovered, for 1-2 minutes or until toasted. Slice tuna into 1/2-in.-thick slices. Combine mayonnaise and mustard until smooth; spread over baguette bottoms. Layer with the peppers, onion, tuna, olive mixture and lettuce; replace tops. Cut into slices.