Bistro Tuna Sandwiches

• 2 tablespoons Greek olives
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest
• 1 garlic clove, peeled
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 2 tuna steaks (6 ounces each)
• 1/4 teaspoon pepper
• 1 French bread baguette (10-1/2 ounces)
• 1/3 cup reduced-fat mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 cup roasted sweet red peppers, drained and cut into strips
• 4 slices red onion
• 4 Boston lettuce leaves

1. Place the olives, capers, lemon juice, zest, garlic and 1 tablespoon oil in a food processor; cover and process until finely chopped. Set aside.
2. Brush tuna with remaining oil; sprinkle with pepper. Lightly oil the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center.
3. Cut baguette in half horizontally. Grill bread cut side down, uncovered, for 1-2 minutes or until toasted. Slice tuna into 1/2-in. thick slices. Combine mayonnaise and mustard until smooth; spread over baguette bottoms. Layer with peppers, onion, tuna, olive mixture and lettuce; replace tops. Cut into slices.

olives, capers, lemon juice, lemon zest, garlic, olive oil, tuna, pepper, bread, mayonnaise, mustard, sweet red peppers, red onion, boston lettuce leaves

Taken from www.tasteofhome.com/recipes/bistro-tuna-sandwiches/ (may not work)