Tuna Steak Sandwiches
Submitted by happyzhangbo
Grilled tuna steaks brushed with Caesar dressing, nestled on toasted whole-grain onion buns with crisp lettuce and fresh tomato. This 20-minute high-protein sandwich is summer grilling at its simplest and most satisfying.
YIELD
2 servingsPREP
5 minCOOK
10 minREADY
20 minFive ingredients. Twenty minutes. One seriously good sandwich.
Fresh tuna fillets hit the grill with nothing but cracked pepper and a brush of Caesar dressing that caramelizes into a savory glaze as the fish cooks.
While the tuna sears, the whole-grain onion buns get a quick toast on the grill so they pick up a little char and smoky flavor.
Stack the hot tuna on those warm buns, pile on crunchy lettuce and a thick slice of tomato, then drizzle the rest of the Caesar on top.
It’s the kind of meal that makes you wonder why you ever bothered with a drive-through.
Pro Tips
- Keep the tuna slightly pink in the center for a more tender, steakhouse-quality bite; 8 minutes is just right for medium
- Brush the Caesar on while the tuna grills so it caramelizes and sticks rather than sliding off
- Toast the buns cut-side down during the last minute of grilling so they’re warm and lightly charred but not dried out
Ingredients
Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.
Position the cooking rack 4 to 6 inches from the heat source.
Sprinkle the tuna fillets with pepper.
Place the fillets on the grill rack or broiler pan.
Brush the tuna with 2 tablespoons of the Caesar dressing while cooking.
Grill or broil until the fish is opaque throughout when tested with the tip of a knife, about 8 minutes.
Just before taking the tuna off the grill, place buns on grill or broiler pan to toast.
Place the tuna steaks on the buns.
Top with lettuce and tomato.
Drizzle with the remaining 2 tablespoons of Caesar dressing.
Serve immediately
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