Source: The Working Family's Cookbook

Grilled Tuna Sandwich With Pesto and Watercress
It is an art to make a good sandwich -- and this one is super.
Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes


2 medium red onions
1/4 cup olive oil, plus more if needed
ground pepper
Four 1/4-inch-thick slices French bread
1 1/4 pounds tuna steak, cut into 1/2-inch-thick slices
4 tablespoons pesto

Prepare a charcoal or gas grill so that it is medium-hot. Slice the onions horizontally into 3/8-inch-thick slices and skewer each slice with a toothpick to hold the rounds together. Drizzle the slices with about 2 tablespoons of oil and sprinkle lightly with salt and pepper. Lightly brush the bread on both sides with oil. Grill the onions for about 6 minutes on each side until they are golden brown. Move them to the side of the grill to keep warm. At the same time, grill the bread for about 5 minutes on each side until the slices are marked and slightly crisp. Move the bread to the side of the grill. Drizzle the tuna with 4 teaspoons of oil and sprinkle lightly with salt and pepper. Grill the tuna for 2 to 3 minutes on each side. Spread one side of each piece of bread with a generous amount of pesto. Arrange 3 or 4 branches of watercress over each piece. Cut the tuna if necessary so that it fits nicely on the bread and divide it among the sandwiches. Remove the toothpicks from the onions and separate each slice into rounds. Top the tuna with the onions.