Grilled Tuna Sandwiches with Onions, Bell Peppers, and Chile-Cilantro Mayonnaise

By AndreaO

Ingredients

• 2 tablespoons  chopped fresh cilantro
• 6 tablespoons  low-fat mayonnaise
• 1 teaspoon  ground ancho chile pepper
• 1 teaspoon  grated lime rind
• 1 teaspoon  fresh lime juice
• 1/4 teaspoon  ground chipotle chile pepper
• 5 teaspoons  olive oil, divided
• 4 (1/4-inch-thick) slices Oso Sweet or other sweet onion
• 1 red bell pepper, seeded and quartered
• 1/2 teaspoon  salt, divided
• 4 (5-ounce) tuna steaks (about 3/4 inch thick)
• 1/4 teaspoon  ground cumin
• 1/4 teaspoon  freshly ground black pepper
• 4 (2-ounce) sandwich buns
• 4 red leaf lettuce leaves

Preparation

Step 1

Heat a grill pan over medium-high heat.

Combine first 6 ingredients in a small bowl.

Brush 3 teaspoons oil evenly over onion and bell pepper; sprinkle with 1/4 teaspoon salt. Place onion and bell pepper on grill pan; cook 3 1/2 minutes on each side or until tender. Remove from pan; keep warm.

Brush 2 teaspoons oil evenly over tuna; sprinkle with remaining 1/4 teaspoon salt, cumin, and black pepper. Place tuna on grill pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness.

Split buns in half horizontally. Spread mayonnaise mixture evenly over cut sides of buns. Top bottom half of each bun with lettuce, 1 bell pepper quarter, 1 onion slice, and 1 tuna steak. Cover with top halves of buns.