![Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise](https://api.vip.foodnetwork.ca/wp-content/uploads/2022/02/dac742fe-fe1e-4295-9b8e-2ac7cee8903a_open-faced-tuna-sandwiches-arugula-sweet-pickle-mayonnaise_WebReady.jpg?w=3840&quality=75)
These easy-to-make sandwiches are made with albacore tuna steaks grilled to perfection and make for a great lunch or dinner dish.
ingredients
Mayonnaise
Sandwiches
directions
Make the leftover top half of the ciabatta into croutons by cutting into 1-inch pieces, drizzling with olive oil and baking for 10 to 12 minutes in a preheated 375 degree F oven. Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs.
In a small bowl, mix together the mayonnaise and sweet pickles until smooth.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.
Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.