Yellow Submarine Sandwiches
|Garlic bulb||1 (Use Whole Bulb)|
|Sweet yellow peppers||4|
|Non fat mayonnaise||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Tablespoon|
|Crushed saffron threads||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Ground black pepper||To Taste|
|Yellowfin tuna||1 Pound, cut into 1 inch thick steaks|
|Italian bread loaf/French bread loaf||1 , halved lengthwise|
Preheat the oven to 400°F.
Line a baking sheet with foil.
Slice 1/4" off the top of the garlic bulb and discard.
Set the bulb on a piece of foil, sprinkle with the water, and wrap loosely.
Place on the baking sheet.
Add the yellow peppers.
Bake, turning the peppers every 10 minutes, for 25 to 30 minutes, or until the peppers are lightly charred and the garlic is soft.
Set the garlic aside to cool.
Transfer the peppers to a paper bag to steam for 5 minutes.
Remove the tops, charred skin, seeds, and ribs from the peppers and discard.
Cut the peppers into wide strips.
Squeeze the roasted garlic into a small bowl and discard the papery skin.
Using a fork, mash the garlic until a smooth paste forms.
Add the mayonnaise, lemon juice, saffron, and red pepper (if using).
Season with the salt and black pepper.
Preheat the broiler.
Line the baking sheet with new foil and coat with no-stick spray.
Coat the tuna with no-stick spray and place on the baking sheet.
Broil 4" from the heat for 4 to 5 minutes per side, or until the fish is opaque and flakes easily when tested with a fork.
Layer the lettuce, pepper strips, and tuna on the bottom half of the bread.
Spread the mayonnaise mixture on the top half and place on top of the tuna.
Cut into 4 slices.