Ahi Tuna Steak Sandwich

Name: Ahi Tuna Steak Sandwich
Yield: makes 2 servings
Ingredients: 1/4 teaspoon prepared wasabi or 2 teaspoons prepared horseradish, or to taste; 2 tablespoons low-fat mayonnaise (no more than 2 g fat per tablespoon; I used Best Foods/Hellmann’s); 1/2 teaspoon extra virgin olive oil; 2 (4-ounce) sashimi-or sushi-grade ahi tuna fillets; Sea salt and freshly ground black pepper, to taste; 2 (about 3 1/2-inch-diameter) whole-wheat or whole-grain hamburger buns; 6 thin plum tomato slices, or 2 to 4 larger slices; 1 small leaf green lettuce, cut in half, or more to taste

December 9, 2011

It’s important, when making this sandwich, that you have all of your ingredients prepped and ready to go before cooking the tuna—you don’t want the tuna sitting after it’s cooked. When selecting tuna for this dish, be sure to get tuna that is undoubtedly sushi or sashimi grade. Cutting corners and using any fresh tuna is not an option on this one. Also, make sure the tuna is bright red all over. If the edges are just a bit murky or even the slightest shade of brown, don’t buy it. If it’s fresh, it will be bright red throughout.

Recipe information

Yield
makes 2 servings

Ingredients

1/4 teaspoon prepared wasabi or 2 teaspoons prepared horseradish, or to taste

2 tablespoons low-fat mayonnaise (no more than 2 g fat per tablespoon; I used Best Foods/Hellmann’s)

1/2 teaspoon extra virgin olive oil

2 (4-ounce) sashimi-or sushi-grade ahi tuna fillets

Sea salt and freshly ground black pepper, to taste

2 (about 3 1/2-inch-diameter) whole-wheat or whole-grain hamburger buns

6 thin plum tomato slices, or 2 to 4 larger slices

1 small leaf green lettuce, cut in half, or more to taste

Preparation

Step 1
Stir the wasabi or horseradish into the mayonnaise until well combined. Add more to taste, if desired. Set aside.
Step 2
If the fillets are thicker than 3/4 inch or are not at least slightly larger than the buns, place them between 2 sheets of waxed paper or plastic wrap. Using the flat side of a meat mallet or the bottom of a skillet, pound them until they are slightly larger than the buns.
Step 3
Rub the olive oil evenly over the entire fillets. Season both sides of the fillets with salt and pepper.
Step 4
Place a small nonstick skillet over high heat. When very hot (but not so hot that the pan smokes), add the fillets. Sear them so the outsides are golden brown in spots but the insides are rare, 30 seconds to 1 minute per side.
Step 5
Meanwhile, place half a lettuce leaf and 3 tomato slices on each bun bottom. Top each with 1 fillet. Spoon half of the reserved mayonnaise mixture on each bun top and flip them atop the sandwiches. Serve immediately.
nutrition information
Step 6
Each (1-sandwich) serving has:
Step 7
Calories: 298
Step 8
Protein: 32g
Step 9
Carbohydrates: 27g
Step 10
Fat: 7g
Step 11
Saturated Fat: <1g
Step 12
Cholesterol: 0mg
Step 13
Fiber: 4g
Step 14
Sodium: 395mg

Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved. Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.

TagsSandwich Tuna Fish Seafood Tomato Vegetable Main Lunch Dinner Dairy Free Nut Free Sear Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

nutrition information

Step 6

Step 7

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Step 14

Recipe notes