Best Grilled Tuna Salad Sandwiches With Lemon Habanero Mayonnaise And Watercress Recipes

Grilled Tuna Salad Sandwiches With Lemon-Habanero Mayo image

Provided by SkinnyMinnie

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups fresh lemon juice
1/2-1 whole habanero pepper (only use the whole thing if you like HOT!!!)
1 teaspoon lemon zest
1 cup mayonnaise, good quality
1 small red onion, finely diced
1 celery, finely diced
2 tablespoons flat leaf parsley, chopped
1 (8 ounce) tuna steaks
8 slices hearty bread (French, Italian, ciabatta, etc.)
watercress

Steps:

Heat grill to high.
Place lemon juice in a small saucepan and bring to a boil (you can do this on the grill if you like). Cook until juice has reduced to 1/2 cup. Remove from heat and let cool slightly.
Place lemon syrup, habanero, lemon zest, and mayo in a blender and blend until smooth.
Season with salt and pepper to taste, and transfer to a large bowl.
Add onions, celery, and parsley to mayo mixture, stir to combine and set aside.
Brush tuna steaks with olive oil and season with salt and pepper on both sides.
Grill for 3 min per side or slightly charred and cooked to medium doneness. Remove from grill and let rest for 5 minute before cutting.
Cut tuna into small dice or flake with a fork. Add the tuna to the may mixture and gently mix until combined.
Divide the tuna salad among 4 slices of bread. Top with a few sprigs of watercress and the remaining bread slices.

Nutrition Facts : Calories 501.4, Fat 24.1, SaturatedFat 4, Cholesterol 36.8, Sodium 792.2, Carbohydrate 57.9, Fiber 2.5, Sugar 11.6, Protein 18.7

Watercress Sandwiches image

Provided by Food Network

Yield 12 small sandwiches

Number Of Ingredients 3

1 small bunch watercress, stems removed
6 slices white bread
Butter to taste

Steps:

Grilled Tuscan Tuna Salad image

Provided by Bobby Flay

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 24

One 1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil, for brushing
3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary
2 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
Honey, if needed
One 15-ounce can cannellini beans, drained, rinsed well and drained again
1 cup Gaeta olives, pitted
1/2 bulb fresh fennel, thinly sliced
1/2 red onion, thinly sliced
4 ounces mixed baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh-flat leaf parsley
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

Steps:

For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

Hold the Mayo Tuna Salad Sandwich image

Provided by ratherbeswimmin

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 (6 ounce) cans tuna in olive oil, drained and flaked
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil, plus more for drizzling
1 teaspoon grated lemon peel
2 teaspoons fresh lemon juice
1 tablespoon capers
2 tablespoons diced red onions
2 tablespoons finely chopped kalamata olives
1 tablespoon finely chopped parsley
salt
fresh ground black pepper
8 slices seven-grain bread (or 1 baguette, cut into 4 pieces, each halved lengthwise)
sliced avocado
sliced tomatoes

Steps:

In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
Make sandwich-place bread slices on work surface and drizzle lightly with olive oil.
Layer the tuna salad on 4 slices, followed by avocado and tomato.
Top with remaining bread, oil side down.