FRESH TUNA SANDWICH WITH LETTUCE, TOMATO AND ONION

MAKES 4 SANDWICHES

This recipe uses fresh tuna steaks, which can be grilled, sautéed or broiled. It is quick, easy and very healthy. I even purchase extra steaks when they are on sale, cook and slice some, then freeze in individual portions for easy workday lunches.

INGREDIENTS

1 pound tuna steaks, about 1-inch thick

2 teaspoons fresh lemon juice

Salt and pepper to taste

2 teaspoons olive or vegetable oil

4 crusty rolls

Mayonnaise

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, just 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. (If preparing for the freezer, let cool completely before packaging.) Slice into about 1/4-inch thick slices. Split the rolls in half horizontally and, if desired, remove some of the excess bread on the inside. If desired, place on a sheet pan, crust side down, and broil until lightly toasted. Spread the inside of the rolls with mayonnaise. Place tuna slices on the bottom half, overlapping as needed for desired thickness. Season again with salt and pepper. Add the onion, tomatoes and lettuce. Top with the remaining halves of the rolls and serve immediately.

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