INGREDIENTS
2 TBSP fresh cilantro, chopped
6 TBSP low-fat mayonnaise
1 tsp. ground ancho chile pepper
1 tsp. grated lime rind
1 tsp. fresh lime juice
1/4 tsp. ground chipotle chile pepper
5 tsp. olive oil, divided
4 slices of sweet onion, 1/4-inch-thick
1 red bell pepper, seeded and quartered
1/2 tsp. salt, divided
4 tuna steaks
1/4 tsp. ground cumin
1/4 tsp. freshly ground black pepper
4 sandwich buns
4 red leaf lettuce leaves
DIRECTIONS
Heat a grill to medium-high heat.
Combine first 6 ingredients in a small bowl.
Brush 3 tsp. oil evenly over onion and bell pepper.
Sprinkle with 1/4 tsp. salt.
Place onion and bell pepper on grill and cook 3 1/2 minutes on each side or until tender.
Remove from grill and keep warm.
Brush 2 tsp. of oil evenly over tuna and sprinkle with remaining 1/4 tsp. salt, cumin and black pepper.
Place tuna on grill and cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness.
Spread mayonnaise mixture evenly over cut sides of buns.
Top bottom half of each bun with lettuce, 1 bell pepper quarter, 1 onion slice and 1 tuna steak.
Cover with top halves of buns.
Serves 4.
