Fresh Tuna Sandwiches with Lettuce, Tomato and Onion
Makes 4 sandwiches
This sandwich recipe uses fresh tuna steaks, which can be grilled, sautéed or broiled. It is quick, easy, healthy and delicious. I sometimes purchase extra tuna steaks when they are on sale, cook and slice them, and freeze in individual portions to make a simple sandwich like this for a busy weekday lunch or dinner.
- 1 pound tuna steaks, about 1-inch thick
- 2 teaspoons fresh lemon juice
- Salt and pepper to taste
- 2 teaspoons olive or canola oil
- 4 crusty rolls
- Mayonnaise, preferably light or canola
- Thinly sliced onions
- Thinly sliced tomatoes
- Romaine lettuce
Pat the tuna dry with paper towels. Place on a plate and sprinkle both sides with lemon juice. Season with salt and pepper. Add the oil to a medium nonstick skillet, or lightly brush it on a grill pan, and heat over medium-high heat. (If broiling, brush some oil on the broiler rack.) Add the tuna and sauté until lightly browned and a little pink on the inside, about 4 minutes per side. Remove from the pan and cover lightly with foil; let rest about 5 minutes.
Cut the rolls in half horizontally and, if desired, remove some of the excess bread on the inside. Place on a sheet pan, cut side up, and broil until lightly toasted. Spread the inside of the rolls with mayonnaise. Slice the tuna into about 1/4-inch thick slices. Place tuna slices on the bottom halves, overlapping as needed for desired thickness. Season again with salt and pepper. Add the onion, tomatoes and lettuce. Top with the remaining rolls and serve immediately.