Tuscan Seared-Tuna Sandwiches

Preparation time: 10 minutes

Cooking time: 6 minutes

Cook the tune in two batches.

Yield: 4 servings

Ingredients

• 1  (6-ounce) jar marinated artichoke hearts, undrained
• 1  (2-ounce) jar diced pimento, drained
• 1  teaspoon  dried rosemary, divided
• 1  teaspoon  bottled minced garlic
• 4  (4-ounce) tuna steaks (about 1/2 inch thick)
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray
• 4  (2 1/2-ounce) Kaiser rolls or hamburger buns
• 2  tablespoons  fat-free mayonnaise

Preparation

Drain artichokes over a bowl, reserving 3 tablespoons marinade. Chop artichokes, and combine with 1 tablespoon reserved marinade, pimento, and 1/2 teaspoon rosemary; set aside.

Combine 2 tablespoons reserved marinade, 1/2 teaspoon rosemary, and garlic in a small bowl; brush over fish, and sprinkle with pepper.

Place a grill pan coated with cooking spray over medium-high heat. Add fish; cook for 2 minutes on each side until the fish is medium-rare (or desired degree of doneness); keep warm.

Preheat broiler.

Place rolls, cut sides up, on a baking sheet; broil for 2 minutes or until toasted. Spread mayonnaise evenly over bottom halves of rolls. Top each roll half with a tuna steak and 1/4 cup artichoke mixture; cover with roll tops.

Nutritional Information

Calories:

421 (30% from fat)

Fat:

14g (sat 3.4g,mono 4.1g,poly 5.8g)

Protein:

35g

Carbohydrate:

38.9g

Fiber:

1.9g

Cholesterol:

43mg

Iron:

2.7mg

Sodium:

604mg

Calcium:

91mg