Grilled-Tuna Salad Sandwiches with Lemon-Herb Dressing

Tuna from a can or jar can make quick, tasty, and nutritious dishes, but when you want an extra-special tuna sandwich, take the fish to the grill. A fresh tuna steak lightly charred over an open flame develops that wonderfully smoky grilled flavor in very little time—but brings very big taste to every bite.

Keep the dressing light and fresh too—a little creamy, a little citrusy, and highlighted with fresh herbs. You want just enough to coat the tuna and complement it—not smother it.

Tip: Hollowing out the centers of the baguettes makes nice, little “boat” cavities to stuff with the tuna salad. And it means eating less bread.

Demi-Baguettes

Hollowed-Out Centers

For other fresh tuna ideas, check out Seared Tuna with Chile-Caper Sauce and Pan-Seared Tuna with Stir-Fried Vegetables.

Serves 2

Ingredients

• 1 8-oz tuna steak, about 1-inch thick
• olive oil, for rubbing, plus 1 tbsp
• sea salt
• freshly ground black pepper
• 1 small garlic clove, smashed and peeled
• 2 tbsp light mayonnaise
• 1 tsp fresh lemon juice
• 1/2 tsp finely chopped lemon zest
• 1/2 tsp Dijon mustard
• 1 tbsp finely chopped fresh herbs, such as chives, cilantro, and parsley
• 2 scallions, thinly sliced
• 2 tbsp finely chopped seedless cucumber
• 2 6-inch (“demi”) baguettes, centers hollowed out, lightly toasted
• small tomato slices, for serving

Tuna Steak

Lemon Zest

Chopped Ingredients

Preparation

1. Light a grill for medium-high heat.
2. Rub the tuna steaks with olive oil and season with salt and pepper. Grill until lightly charred and just cooked through but still opaque in the middle, about 3 minutes per side. Transfer to a plate and let cool. Break into bite-sized chunks.

Seasoned Tuna Ready to Grill

Beginning to Grill 

Grilled Tuna

Chunked Tuna

1. Place the garlic clove on a cutting board and sprinkle with salt. Finely chop the garlic and salt together and place in a bowl.
2. Stir in the mayonnaise, lemon juice, lemon zest, and mustard and season with black pepper. Slowly whisk in 1 tablespoon olive oil until combined.
3. Add the fresh herbs, scallions, cucumber, and chunked tuna and stir lightly until just combined. Cover and refrigerate 1 hour.
4. Divide the tuna salad on the bottom halves of the rolls and top with tomato slices. 

Chop Garlic and Salt Together

Ready to Whisk 

Oil Added

Ready for Dressing

Fill Bottom Halves with Salad

Close, cut each in half, and serve.