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Tuna, lemon and fennel sandwich


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  • 12 oz fresh tuna
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 lemon sliced 1/4" thick
  • 1 tsp sugar
  • 1/2 small fennel bulb trimmed
  • 1/4 c mayonnaise
  • 1/4 tsp chopped garlic
  • 1 tsp lemon juice
  • 8 sliced sourdough bread


Servings 4


Step 1

Heat grill on high heat. Brush tuna with olive oil and season well with salt and pepper.
Grill tuna on high for about 1 min per side, or until outside of tuna is cooked and inside is rare. Cool and slice tuna.
Sprinkle lemon slices with sugar and grill for about 5 min per side or until browned and juicy.
Slice fennel bulb paper thin with a mandolin, or potato peeler. Season with salt and allow to sit for 15 min or until slightly softened.
Combine mayonnaise, garlic and lemon juice. Spread 4 slices of bread with garlic aioli, top with sliced tuna, fennel and grilled lemon. Place second slice on top.

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