Glazed Fillet of Tuna Sandwich
Description
If ready-to-use mustard-mayonnaise sauce is not available, substitute 1 tablespoon prepared Dijon mustard and 3 tablespoons prepared mayonnaise.
Ingredients
4 (6 ounce) tuna fillets
1 tablespoon olive or vegetable oil
1 1/2 teaspoons Coarse Kosher Salt
1 whole lemon, halved
1/4 cup prepared mustard-mayonnaise sauce
4 whole wheat sandwich buns
1/2 cup prepared mango-style chutney
1 cup arugula leaves, loosely packed
1 tablespoon olive or vegetable oil
1 1/2 teaspoons Coarse Kosher Salt
1 whole lemon, halved
1/4 cup prepared mustard-mayonnaise sauce
4 whole wheat sandwich buns
1/2 cup prepared mango-style chutney
1 cup arugula leaves, loosely packed
Methods/steps
Brush fish with oil; sprinkle with Kosher Salt
Squeeze juice from lemon on each fillet/steak
Place on broiler pan, cover and allow to marinate 15 minutes
Spread 1 tablespoon mustard-mayonnaise sauce on each tuna steak
Broil until fish is opaque and flakes easily with a fork, about 8 to 10 minutes, turning once
Lightly toast sandwich buns
Spread each half with chutney, then top with arugula leaves
Place tuna steak on bottom half of bun; top each with dollop of mango chutney; spread to coat top of fish
Cover with top half of bun; cut sandwich in half and serve immediately
Squeeze juice from lemon on each fillet/steak
Place on broiler pan, cover and allow to marinate 15 minutes
Spread 1 tablespoon mustard-mayonnaise sauce on each tuna steak
Broil until fish is opaque and flakes easily with a fork, about 8 to 10 minutes, turning once
Lightly toast sandwich buns
Spread each half with chutney, then top with arugula leaves
Place tuna steak on bottom half of bun; top each with dollop of mango chutney; spread to coat top of fish
Cover with top half of bun; cut sandwich in half and serve immediately
Additional Tips
If ready-to-use mustard-mayonnaise sauce is not available, substitute 1 tablespoon prepared Dijon mustard and 3 tablespoons prepared mayonnaise.
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