Recipe courtesy of Gourmet Magazine

Grilled Lemon-Oregano Tuna Sandwiches with Cucumber Yogurt Sauce

  • Level: Easy
  • Total: 19 min
  • Prep: 15 min
  • Cook: 4 min
  • Yield: 8 tea sandwiches
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1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 tablespoon fresh oregano, minced or 1 teaspoon dried oregano, crumbled

Salt and freshly ground black pepper

2 (4-ounce) pieces tuna (about 1/2-to 3/4-inch thick)

1 medium cucumber, peeled and seeded

1/3 cup plain yogurt

1 tablespoon chopped fresh mint leaves

1/2 teaspoon minced garlic mashed with 1/4 teaspoon salt

2 sourdough, salt, caraway, or poppyseed sandwich rolls, sliced in half

Watercress or arugula leaves, washed and dried

Lemon wedges


  1. Prepare the grill. (Alternately, the tuna can be prepared in a hot skillet and cooked for 2 minutes per side.)
  2. In a shallow dish combine the lemon juice, olive oil, oregano and salt and pepper with a fork. Place the tuna in the dish and turn to coat with the marinade. Cover and chill while preparing the cucumber sauce. Coarsely shred the cucumber onto a clean cloth and squeeze to extract the liquid. Transfer the cucumber to a bowl and stir in the yogurt, mint and garlic. Season to taste with salt and pepper. Chill until ready to use. Grill the tuna for 2 minutes per side depending on thickness of steak. Transfer each tuna steak to a roll and top with cucumber sauce and watercress or arugula. Replace roll top, slice each sandwich into quarters. Garnish with lemon wedges.
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