Tuna, roasted pepper, and tzatziki sandwiches

SmartPoints® value per serving
Total Time
10 min
5 min
5 min
You can buy freshly baked whole-wheat and whole-grain boules - basically, round loaves of bread - in many supermarkets and bakeries. Have the bakery slice it for you and keep it in the freezer, taking out a few slices, as you need them. To make this gluten-free, swap in slabs of toasted sweet potatoes for a knife-and-fork sandwich. Or serve the tuna and veggies over a bed of leafy greens.


Uncooked tuna

20 oz, 4 (5-ounce) steaks

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Olive oil

1 tsp


1 cup(s)

Whole wheat bread

8 slice(s), or whole-grain about 3 x 5 inches, toasted


20 leaf/leaves

Uncooked red onion(s)

1 small, thinly sliced

Roasted red peppers (packed in water)

7½ oz, drained


  1. Sprinkle both sides of the tuna with the salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the tuna and cook until browned on the outside but still pink in the center, 2 – 3 minutes on each side for medium-rare.
  2. Meanwhile, evenly spread the tzatziki on one side of each of the toasted bread slices. Place 5 basil leaves on each of 4 slices of bread; top each with one-fourth of the onion slices, one-fourth of the roasted red peppers, and a tuna steak. Place the remaining 4 bread slices on top of the tuna. Cut each sandwich in half with a serrated knife and serve at once.
  3. Serving size: 1 sandwich