Grilled Tuna Steak Salad Sandwiches
Prep: 20 minutes
Grill: 7 minutes • Serves: 4
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (8-inch) hoagie or sub buns
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
3 tablespoons fresh lemon juice
1/3 cup mayonnaise
2 Roma tomatoes, sliced
2 cups packed baby arugula
1. Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of tuna with 1 tablespoon oil; sprinkle with salt and pepper. Slice buns lengthwise in half, but do not cut all the way through buns; brush cut sides with 1-1/2 tablespoons oil. Place tuna on hot grill rack; cover and cook 7 minutes or until internal temperature reaches 145° or to desired doneness, turning once. During last 2 minutes of cooking, place buns, cut side down, on hot grill rack; cover and cook 2 minutes or until toasted. Transfer tuna to large bowl.
2. With 2 forks, shred tuna into large pieces; fold in celery, onion, lemon juice and remaining 1/2 tablespoon oil. Makes about 3 cups.
3. Spread cut sides of buns with mayonnaise; fill with tomatoes, tuna mixture and arugula.
Approximate nutritional values per serving (1 sandwich):
650 Calories, 44g Fat, 10g Saturated Fat, 63mg Cholesterol, 1030mg Sodium,
39g Carbohydrates, 4g Fiber, 6g Sugars, 2g Added Sugars, 22g Protein