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 tossed with extra-virgin olive oil and vinegar and a glass of Sauvignon Blanc. Source: EatingWell Magazine, July/August 2012

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Lightly brush both sides of bread slices with oil. Brush tuna with the remaining oil and sprinkle with 1/4 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 1/2 teaspoons chili powder in a small bowl. Thinly slice the tuna with the grain.

  • To assemble the sandwiches, divide the lemon-chili mayonnaise between 2 slices of bread (about 2 tablespoons each). Top with about 3/4 cup watercress (or arugula), the tuna and the remaining slices of bread.


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

Nutrition Facts

444 calories; 18.9 g total fat; 2.3 g saturated fat; 52 mg cholesterol; 778 mg sodium. 784 mg potassium; 32.7 g carbohydrates; 4.4 g fiber; 4 g sugar; 35.8 g protein; 1648 IU vitamin a iu; 13 mg vitamin c; 31 mcg folate; 138 mg calcium; 3 mg iron; 91 mg magnesium; 4 g added sugar;