Tuna, roasted pepper, and tzatziki sandwiches
20 oz, 4 (5-ounce) steaks
¼ tsp, freshly ground
Whole wheat bread
8 slice(s), or whole-grain about 3 x 5 inches, toasted
Uncooked red onion(s)
1 small, thinly sliced
Roasted red peppers (packed in water)
7½ oz, drained
- 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.
- 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.
- Serving size: 1 sandwich