Recipe courtesy of Bobby Flay
Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress
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- Level: Easy
- Total: 49 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 14 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 929
- Total Fat
- 56 g
- Saturated Fat
- 9 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 63 g
- Cholesterol
- 111 mg
- Sodium
- 1347 mg
- Level: Easy
- Total: 49 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 14 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 929
- Total Fat
- 56 g
- Saturated Fat
- 9 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 63 g
- Cholesterol
- 111 mg
- Sodium
- 1347 mg
Ingredients
Directions
- Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat.
- Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside.
- Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.
