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Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise

Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise
Prep Time
10 min
Cook Time
10 min
Yields
4 servings

These easy-to-make sandwiches are made with albacore tuna steaks grilled to perfection and make for a great lunch or dinner dish.

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ingredients

Mayonnaise

½
cup mayonnaise
½
cup sweet pickles, finely diced (about 2 pickles)

Sandwiches

4
(4- to 6-oz) albacore tuna steaks
Kosher salt and freshly ground black pepper
Olive oil, for drizzling, plus ¼ cup
4
tsp herbs de Provence
4
slices sharp white Cheddar
1
loaf (1-lb) ciabatta bread, halved horizontally (see Cook's Note)
2
cups arugula, thinly sliced
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directions

Notes

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.

Step 1

In a small bowl, mix together the mayonnaise and sweet pickles until smooth.

Step 2

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.

Step 3

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.

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