Potato chips are a great accompaniment. Finish with sliced bananas topped with brown sugar, cream and white rum.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2, can be doubled
Ingredients
2 3/4-inch-thick tuna steaks (each about 5 to 6 ounces)
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
4 tablespoons regular or low-fat mayonnaise
1 tablespoon fresh lemon juice
2 oversize sesame-seed sandwich rolls, toasted
1 bunch arugula, stems trimmed
Preparation
Step 1
Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
Step 2
Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
Step 3
Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.
