Open Faced Tuna Sandwiches With Arugula And Sweet Pickle Mayonnaise Recipes

OPEN-FACED TUNA SANDWICHES WITH ARUGULA AND SWEET-PICKLE MAYONNAISE

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

Provided by Giada De Laurentiis

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1/2 cup finely diced sweet pickles (about 2 pickles)
4 (4 to 6-ounce) albacore tuna steaks
Kosher salt and freshly ground black pepper
Olive oil, for drizzling, plus 1/4 cup
4 teaspoons herbs de Provence
4 slices sharp white Cheddar
1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook's Note)
2 cups arugula, thinly sliced

Steps:

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

SUMMER TUNA SALAD SANDWICH (OPEN-FACED)

Summer Tuna Salad Sandwich (Open-Faced) image

I created this sandwich recently and think it is really great. I used recipe #83371 for the pico de gallo, but you could simply buy some pre-made at the store.

Provided by Chris from Kansas

Categories Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 ounce) canned tuna, drained
2 tablespoons low-fat mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon dried onion
1/4 teaspoon dill weed
1 slice pumpernickel bread, large, thick-sliced
1/4 cup pico de gallo

Steps:

Mix together tuna, mayonnaise, pickle relish, dried onions and dillweed. Set aside.
Toast bread.
Top bread with tuna mixture and pico de gallo.

Nutrition Facts : Calories 322.9, Fat 6.1, SaturatedFat 1.5, Cholesterol 71.4, Sodium 977.6, Carbohydrate 21.9, Fiber 2.4, Sugar 5.2, Protein 43.1

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