Sturdy country-style bread works best for this healthy tuna sandwich recipe with watercress and chili-mayo.
Serve with grilled bell peppers drizzled with extra-virgin olive oil and vinegar and a glass of Sauvignon Blanc.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
