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Grilled Tuna Sandwich with Lemon-Chili Mayo

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

From EatingWell:  July/August 2012

Sturdy “country-style” bread works best for this healthy tuna sandwich recipe with watercress and chili-mayo. Eat the tuna sandwich warm, straight off the grill, or wrap it up and pack it in a cooler for a picnic dinner. Serve with grilled bell peppers drizzled with extra-virgin olive oil and vinegar and a glass of Sauvignon Blanc.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

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

1. Preheat grill to medium-high.
2. Lightly brush bread slices with oil. Brush tuna with the remaining oil and sprinkle with 1/2 teaspoon chili powder and salt.
3. 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.
4. Combine mayonnaise, lemon zest, lemon juice and the remaining 1 tablespoon chili powder in a small bowl. Thinly slice the tuna with the grain.
5. 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.

Nutrition

Per serving : 442 Calories; 19 g Fat; 2 g Sat; 9 g Mono; 52 mg Cholesterol; 32 g Carbohydrates; 36 g Protein; 5 g Fiber; 753 mg Sodium; 781 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 4 lean meat, 2 fat

Tips & Notes

• Make Ahead Tip: Wrap and refrigerate the sandwiches for up to 4 hours.