Ingredients

• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon fresh oregano, minced or 1 teaspoon dried oregano, crumbled
• Salt and freshly ground black pepper
• 2 (4-ounce) pieces tuna (about 1/2-to 3/4-inch thick)
• 1 medium cucumber, peeled and seeded
• 1/3 cup plain yogurt
• 1 tablespoon chopped fresh mint leaves
• 1/2 teaspoon minced garlic mashed with 1/4 teaspoon salt
• 2 sourdough, salt, caraway, or poppyseed sandwich rolls, sliced in half
• Watercress or arugula leaves, washed and dried
• Lemon wedges

Instructions

1. Prepare the grill. (Alternately, the tuna can be prepared in a hot skillet and cooked for 2 minutes per side.)
2. In a shallow dish combine the lemon juice, olive oil, oregano and salt and pepper with a fork. Place the tuna in the dish and turn to coat with the marinade. Cover and chill while preparing the cucumber sauce. Coarsely shred the cucumber onto a clean cloth and squeeze to extract the liquid. Transfer the cucumber to a bowl and stir in the yogurt, mint and garlic. Season to taste with salt and pepper. Chill until ready to use. Grill the tuna for 2 minutes per side depending on thickness of steak. Transfer each tuna steak to a roll and top with cucumber sauce and watercress or arugula. Replace roll top, slice each sandwich into quarters. Garnish with lemon wedges.