Grilled Tuna Sandwiches With Vegetable Slaw
|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|
|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.