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Grilled Tuna Sandwich with Lemon-Chili Mayo


Banana and Orange BOWL

33g Carbs / 36g Protein / 19g Fat / 444 kcal

Nutritional Value


8 slices whole-wheat or sourdough bread 3 tablespoons canola oil 2 8-ounce tuna fillets, about 1 inch thick ½ teaspoon plus 1 tablespoon chili powder, divided ¼ teaspoon salt ½ cup low-fat mayonnaise 1 teaspoon freshly grated lemon zest 1 tablespoon lemon juice 3 cups watercress or baby arugula, tough stems removed

Cooking method

• Preheat grill to medium-high. • Lightly brush bread slices with oil. Brush tuna with the remaining oil and sprinkle with ½ 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 ¾ 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.
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