• 6-8 oz tuna steak
  • 10 mini mixed sweet peppers (use whichever you choose, I love the mixed for color)
  • 2 tbs olive oil
  • pink Himalayan sea salt
  • pinch crushed red pepper
  • 1/2 lemon  fresh squeezed
  • 2 tbs mayonnaise
  • 1/4 cup black olives
  • 1 tsp capers rinsed
  • handful arugula
  • gluten-free sandwich bread  (Udi’s millet chia my favorite)

Place tuna steaks in roasting pan. Season both sides with salt and crushed pepper. Cut mini peppers into rings place over tuna. Drizzle with olive oil and 1/4 lemon

Roast in oven 400 degrees for 10 minutes. Cook times may vary according to thickness of tuna steak or taste. I like this to medium temperature for this dish.

Let cool then fork tuna steak into pieces. Pour everything from roasting pan in bowl along with shredded tuna steak. Add capers, olives, 1/4 lemon squeezed and mayonnaise. Season at this point to taste

Assemble  sandwich laying the arugula on bread first then tuna. Makes enough for 2-4 sandwiches.

This makes a wonderful spring or summer supper. You can make ahead too. I usually make it with some homemade crispy French fries.