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. Source: EatingWell Magazine, July/August 2012

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • Lightly brush bread slices with oil. Brush tuna with the remaining oil and sprinkle with 1/2 teaspoon chili powder and salt.

  • 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.

  • Combine mayonnaise, lemon zest, lemon juice and the remaining 1 tablespoon chili powder in a small bowl. Thinly slice the tuna with the grain.

  • 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.

Tips

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

Nutrition Facts

444 calories; 18.9 g total fat; 52 mg cholesterol; 772 mg sodium. 32.7 g carbohydrates; 35.8 g protein; Full Nutrition