INGREDIENTS
Orange-Ginger Marinade:
2 TBSP. soy sauce
1 TBSP. sesame or vegetable oil
1 TBSP. orange juice
1 tsp. grated gingerroot or 1/2 tsp. ground ginger
Sandwiches:
4 tuna steaks
3 TBSP. mayonnaise
4 kaiser or sandwich buns
Lettuce leaves
1 large tomato, sliced
1/2 medium cucumber, thinly sliced
DIRECTIONS
In an ungreased 8-inch square glass baking dish, mix all marinade ingredients; remove 1 TBSP. of marinade and reserve.
Add tuna to marinade; turn to coat. Cover and refrigerate at least 15 minutes but no longer than 2 hours.
Spray grill rack with cooking spray.
Heat coals or gas grill for direct heat.
Remove tuna from marinade; discard marinade.
Cover and grill tuna over medium heat for 10 minutes, turning once, until fish flakes easily with fork.
Mix reserved 1 TBSP. of marinade with the mayonnaise; spread on cut sides of buns.
Layer lettuce, tuna, tomato and cucumber in each bun.
Serves 4.
