Italian · Lunch
Grilled Tuna Sandwich
Grilled tuna steak seared over high heat and layered on toasted ciabatta with garlic aioli, arugula, roasted red pepper and shaved fennel. The tuna stays pink and moist at the center, finished with lemon juice and cracked black pepper for a Mediterranean sandwich with bright, herbal notes.
$8
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.8gProtein
29.1gFat
41.6gCarbs
4.3gSugar
3.6gFiber
1085mgSodium
110mgChol
4.9gSat Fat
740mgPotassium
90mgCalcium
3.1mgIron
3.2mcgVitamin B12
22mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
hidden-gems
thirty-min-meals
Instructions
1
Prep
Pat tuna dry with paper towels. Rub with 1 tsp olive oil and season both sides with salt and pepper. Mince garlic and stir into mayonnaise with lemon juice.
2
Heat a grill pan over high heat with remaining 2 tsp oil until smoking. Grill tuna 2 minutes per side until deep grill marks form and center stays pink.
3
Toast ciabatta halves cut-side down over medium heat for 1 minute until golden and crisp.
4
Plate
Spread aioli on both halves. Layer arugula, red pepper on bottom half. Arrange tuna on top, close sandwich, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna steak
- 22 ciabatta roll, split (about 3.5 oz/100g)
- 2 tbsp2 tbsp olive oil, divided
- 4 tbsp60g mayonnaise
- 22 small garlic clove
- 22 small handful arugula (about 0.5 oz/15g)
- 4 tbsp40g roasted red bell pepper
