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Grilled: Tuna Sandwich w/ Pesto & Watercress

Source of Recipe

The Working Family's Cookbook


List of Ingredients

2 medium red onions
olive oil
salt
ground pepper
French bread, 4-1/2-inch thick slices
1-1/4 to 1-1/2 pounds tuna steak, cut into 3/8- to 1/2-inch-thick slices
pesto
watercress


Recipe

Heat the grill.

Slice the onions horizontally into 3/8-inch-thick slices and skewer each slice with a toothpick to hold the rounds together. Drizzle the slices with 2 tablespoons of oil and sprinkle lightly with salt and pepper. Lightly brush the bread on both sides with oil.

Grill the onions for about 6 minutes on each side until they are golden brown. Move them to the side of the grill to keep warm. At the same time, grill the bread for about 5 minutes on each side until the slices are marked and slightly crisp. Move the bread to the side of the grill.

Drizzle the tuna with 4 teaspoons of oil and sprinkle lightly with salt and pepper. Grill the tuna for 2 to 3 minutes on each side.

Spread one side of each piece of bread with a generous amount of pesto. Arrange 3 or 4 branches of watercress over each piece. Cut the tuna if necessary so that it fits nicely on the bread and divide it between the sandwiches. Remove the toothpicks from the onions and separate each slice into rounds. Top the tuna with the onions.