Tuna, roasted pepper, and tzatziki sandwiches
8
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked tuna
20 oz, 4 (5-ounce) steaks
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Olive oil
1 tsp
Tzatziki
1 cup(s)
Whole wheat bread
8 slice(s), or whole-grain about 3 x 5 inches, toasted
Fresh basil
20 leaf/leaves
Red onion
1 small, thinly sliced
Roasted red peppers (packed in water)
7½ oz, drained
Instructions
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
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