Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress

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I originally tried this as written but if you follow it exactly prepare to pucker up!

I make this regularly now, it's one of my favourite recipes however I reduce 1 cup fresh lemon juice to 1/8 cup (approx and add "to taste" to the mayonaisse. I also use a dark leaf lettuce instead of watercress. Serrano or Jalapeno (or a bit of both depending on my mood in place of the Habanero.

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Fantastic recipe!

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Too much lemon. I believe this would have had a great flavor, should the lemon only been the juice from half a lemon. Will try it again with less lemon.

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I ddin't break apart the grilled tuna...served the whole filet on a ciabatta roll. It was fantastic!! I find myself making this mayo as a dipping sauce for all my grilled fish! The heat is even better the next day! We love it on grilled tuna and rockfish. I don't use as much lemon as the original recipe, but other than that, it's a winner!

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I liked this recipe a lot. I used leftover grilled tuna from the night before and had to supplement with some regular tuna, but it turned out great. My habanero also was not as hot as I thought so I added Sriracha sauce to the mayo and it was fab

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the recipe would have been stellar had it not been for the overwhelming lemon flavor. i think the zest and a tablespoon of lemon juice would suffice. otherwise add sugar to the lemon syrup to temper the tartness.

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Way too lemony.

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This recipe has ruined all other tuna salads for me for life! I like to make the habanero mayo and cut the veggies before a camping trip, and then just grill the tuna and mix for sandwiches. People never expect anything that tastes this good when you're in the middle of the nowhere and it's really easy.

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We have made this recipe at home many times and it is always a hit! We do tweak it. Instead of watercress we use cilantro to give it a mexican flavor and only half a habanero is enough heat for us. We have found if you don't reduce the lemon mixture enough it will be too tart.

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There were a few things about this recipe that I knew I'd change before I made it. I used the juice of 1/2 of a large lemon instead of the lemon syrup mixture. I also used shallots instead of red onion b/c I don't like them. When I blended the mayo mixture I found a bit bland and so I added a bit of hot sauce and a little soy. I added it to the shallots and parsley and let it sit in the fridge. Once the flavors blended it was really good and thick. I must've got a bad habanero b/c I used half of one and still didn't taste the heat. We enjoyed this dish both hot and cold and it was really wonderful. My husband said that is the only way he wants to have tuna salad!