Grilled Ahi Tuna Sandwich with Citrus Vinaigrette

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
320
protein 
32 g
sodium 
256 mg
carbohydrates 
33 g
fat 
6 g
fiber  
4 g
cholesterol 
49 mg
Servings 
4
Ingredients 

Citrus Vinaigrette
1 Tbsp orange juice concentrate
1 Tbsp white wine vinegar
1 tsp extra virgin olive oil
Pinch sea salt
Pinch black pepper
1/2 tsp chopped fresh mint

1¼ cup shredded lettuce
4 4-oz ahi tuna fillets
4 1-oz slices Swiss cheese
4 1-oz slices focaccia bread
1 lg tomato, cut into 4 slices
1 sm avocado, cut into 4 slices

Cucumber Salad
1 med cucumber, peeled and diced
2 Tbsp diced red pepper
1½ Tbsp rice vinegar
1 tsp chopped fresh cilantro
1 tsp chopped fresh mint
Pinch red chili flakes

Instructions 
  1. Combine all ingredients for Citrus Vinaigrette in a small bowl and whisk together with a hand held whisk. Toss in the shredded lettuce until well mixed.
  2. Preheat grill or broiler. Grill or broil fish fillets 3 to 5 minutes on each side to desired doneness. Place a cheese slice on each tuna fillet and place under broiler until cheese is melted.
  3. Place one slice of avocado on each slice of foccacia bread. Divide shredded lettuce evenly over the 4 bread slices. Top lettuce with tomato slices. Place tuna fillet on top of tomato slices on sandwich.
  4. In a medium bowl, combine all ingredients for Cucumber Salad and mix well.
  5. Serve each sandwich with ½ cup Cucumber Salad
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.