Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat.
Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside.
Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 6 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.
Use less habanero if you don''t like it hot!
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|Serving Size: 1 Sandwiche (483g)|
|Recipe Makes: 6|
|Calories from Fat: 306 (43%)|
|Amt Per Serving||% DV|
|Total Fat 34g||45 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 88.4mg||27 %|
|Sodium 1035.8mg||36 %|
|Potassium 999.4mg||26 %|
|Total Carbohydrate 62.6g||18 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 59.9g|
|Protein 41.4g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 710
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