Italian tuna steak sandwich
Here’s a healthy Italian take on a classic steak sandwich, combining grilled tuna steak, tomato and red onion with basil pesto and lightly toasted crusty bread.
Cooking on an outdoor grill ensures everything has a lovely smokey flavor, which goes beautifully with the natural richness of tuna. Crusty bread like sourdough or ciabatta works best for this sandwich. You need thick sturdy slices to grill and sandwich the robust fillings between without going soggy and falling apart.
You can make your own pesto or use the store-bought stuff. Or try replacing the pesto with another Mediterranean-style sauce, dip or spread such as tapenade, aioli, tzatziki, baba ghanoush or hummus.
For a complete feast, we like to serve this grilled tuna sandwich with some Crispy rosemary-garlic potatoes on the side.
2 large tomatoes — sliced into 4 thick rounds
1 red onion — sliced into thick rounds
2 half-inch thick uncooked tuna steaks
4 thick slices crusty bread (such as sourdough or ciabatta)
4 tablespoons basil pesto