Best 3 Grilled Tuna Salad Sandwiches With Lemon Habanero Mayo Recipes

**Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayo**

These grilled tuna salad sandwiches are the perfect summer lunch or dinner. They're made with fresh, flavorful ingredients and are easy to make. The tuna salad is made with grilled tuna, mayonnaise, celery, onion, and pickles. It's then topped with a creamy lemon-habanero mayo and served on grilled bread. The lemon-habanero mayo adds a bit of spice to the sandwich, but it's not too overwhelming. If you don't like spicy food, you can omit the habanero pepper from the mayo.

**In this article, you'll find three different recipes:**

* **Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayo:** This is the classic recipe for grilled tuna salad sandwiches. It's made with grilled tuna, mayonnaise, celery, onion, and pickles. It's then topped with a creamy lemon-habanero mayo and served on grilled bread.
* **Albacore Tuna Salad Sandwiches with Avocado and Lime:** This recipe is a variation on the classic grilled tuna salad sandwich. It's made with albacore tuna, mayonnaise, avocado, lime juice, and cilantro. It's then topped with a creamy avocado-lime dressing and served on grilled bread.
* **Spicy Tuna Salad Sandwiches with Sriracha:** This recipe is for those who like their tuna salad with a bit of a kick. It's made with grilled tuna, mayonnaise, celery, onion, and pickles. It's then topped with a spicy sriracha mayo and served on grilled bread.

No matter which recipe you choose, you're sure to enjoy these delicious grilled tuna salad sandwiches. They're perfect for a quick and easy lunch or dinner.

Here are our top 3 tried and tested recipes!

GRILLED TUNA SALAD SANDWICHES WITH LEMON-HABANERO MAYO

Grilled Tuna Salad Sandwiches With Lemon-Habanero Mayo image

The recipe is from the wonderful Booby Flay! A fresh tuna salad sandwich just can't be beat, and I bet the Lemon-Habanero Mayo is makes this dish. I haven't tried this one yet, but DH is begging me to make it.....so we'll see ;)

Provided by SkinnyMinnie

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups fresh lemon juice
1/2-1 whole habanero pepper (only use the whole thing if you like HOT!!!)
1 teaspoon lemon zest
1 cup mayonnaise, good quality
1 small red onion, finely diced
1 celery, finely diced
2 tablespoons flat leaf parsley, chopped
1 (8 ounce) tuna steaks
8 slices hearty bread (French, Italian, ciabatta, etc.)
watercress

Steps:

Heat grill to high.
Place lemon juice in a small saucepan and bring to a boil (you can do this on the grill if you like). Cook until juice has reduced to 1/2 cup. Remove from heat and let cool slightly.
Place lemon syrup, habanero, lemon zest, and mayo in a blender and blend until smooth.
Season with salt and pepper to taste, and transfer to a large bowl.
Add onions, celery, and parsley to mayo mixture, stir to combine and set aside.
Brush tuna steaks with olive oil and season with salt and pepper on both sides.
Grill for 3 min per side or slightly charred and cooked to medium doneness. Remove from grill and let rest for 5 minute before cutting.
Cut tuna into small dice or flake with a fork. Add the tuna to the may mixture and gently mix until combined.
Divide the tuna salad among 4 slices of bread. Top with a few sprigs of watercress and the remaining bread slices.

Nutrition Facts : Calories 501.4, Fat 24.1, SaturatedFat 4, Cholesterol 36.8, Sodium 792.2, Carbohydrate 57.9, Fiber 2.5, Sugar 11.6, Protein 18.7

GRILLED TUSCAN TUNA SALAD

Grilled Tuscan Tuna Salad image

Provided by Bobby Flay

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

One 1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil, for brushing
3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary
2 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
Honey, if needed
One 15-ounce can cannellini beans, drained, rinsed well and drained again
1 cup Gaeta olives, pitted
1/2 bulb fresh fennel, thinly sliced
1/2 red onion, thinly sliced
4 ounces mixed baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh-flat leaf parsley
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

Steps:

For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

HOLD THE MAYO TUNA SALAD SANDWICH

Hold the Mayo Tuna Salad Sandwich image

Make and share this Hold the Mayo Tuna Salad Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 (6 ounce) cans tuna in olive oil, drained and flaked
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil, plus more for drizzling
1 teaspoon grated lemon peel
2 teaspoons fresh lemon juice
1 tablespoon capers
2 tablespoons diced red onions
2 tablespoons finely chopped kalamata olives
1 tablespoon finely chopped parsley
salt
fresh ground black pepper
8 slices seven-grain bread (or 1 baguette, cut into 4 pieces, each halved lengthwise)
sliced avocado
sliced tomatoes

Steps:

In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
Make sandwich-place bread slices on work surface and drizzle lightly with olive oil.
Layer the tuna salad on 4 slices, followed by avocado and tomato.
Top with remaining bread, oil side down.

Tips:

For the freshest tuna salad, use sushi-grade tuna. If you can't find sushi-grade tuna, you can use regular tuna steaks or fillets, but be sure to cook them thoroughly.
To make sure the tuna salad is flavorful, use a variety of ingredients, such as celery, onion, pickles, and mayonnaise. You can also add other ingredients, such as hard-boiled eggs, avocado, or chopped nuts.
Be sure to season the tuna salad with salt and pepper to taste. You can also add other seasonings, such as lemon juice, Dijon mustard, or garlic powder.
To make the lemon habanero mayo, simply mix together mayonnaise, lemon juice, and habanero pepper. You can adjust the amount of habanero pepper to taste. If you don't like spicy food, you can omit the habanero pepper altogether.
To assemble the grilled tuna salad sandwiches, simply place a scoop of tuna salad on a toasted bun and top with lemon habanero mayo. You can also add other toppings, such as lettuce, tomato, or avocado.

Conclusion:

Grilled tuna salad sandwiches are a delicious and easy-to-make lunch or dinner option. They're perfect for a summer cookout or a quick weeknight meal. With a few simple ingredients, you can create a flavorful and satisfying sandwich that the whole family will enjoy.

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