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Grilled Tuna Sandwiches With Vegetable Slaw

Gadget.Cook's picture
  Chopped fresh parsley/Combination of 1 cup fresh parsley, chopped, and 1 teaspoon dried basil 1⁄3 Cup (5.33 tbs)
  Freshly squeezed lemon juice 3 Tablespoon
  Dijon mustard 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed through a press (Divided)
  Olive oil 1⁄2 Cup (8 tbs)
  Crushed hot red pepper 1⁄2 Teaspoon
  Tuna steaks 1 1⁄2 Pound (4 In Number, Cut 1 Inch Thick)
  Red wine vinegar 3 Tablespoon
  Celery seeds 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Shredded green cabbage 8 Ounce (About 3 Cups)
  Carrot 1 Medium, peeled and shredded
  Red bell pepper 1 , seeded and cut into very thin strips
  Chopped parsley 1⁄2 Cup (8 tbs)
  Rolls 4 , split (French / Italian)
  Mayonnaise 2 Tablespoon (Regular / Non Fat)

To make the marinade, combine basil, lemon juice, mustard, 1 clove garlic, olive oil, and red pepper in a blender or food processor and blend until smooth; pour into a baking dish and add the tuna steak.
Cover dish and refrigerate 1 to 2 hours, but no longer, turning fish occasionally.
To make the vegetable slaw, in large bowl, whisk together the vinegar, celery seeds, remaining garlic, salt, and pepper.
Gradually whisk in oil.
Add cabbage, carrot, bell pepper, and parsley; toss well.
Cover and refrigerate at least 2 hours.
Season grill grates; preheat on HI for 5 minutes, then reduce to appropriate cook setting.
Cook fish 20 to 25 minutes, or until it reaches desired doneness (140° to 145°).
Turn after half the cooking time.
Toast rolls on the grill during the last 4 minutes of cooking time.
To serve, spread toasted rolls with mayonnaise.
Place one tuna steak on each roll and top with 1/4 cup of the vegetable slaw.
Serve remaining slaw on the side.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Grilled Tuna Sandwiches With Vegetable Slaw Recipe