Tuna Chickpea And Arugula Sandwich Recipes

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TUNA, CHICKPEA, AND ARUGULA SANDWICH



Tuna, Chickpea, and Arugula Sandwich image

Categories     Bread     Sandwich     Side     Broil     Tuna     Arugula     Chickpea

Number Of Ingredients 8

2 thick slices rustic-style bread
1 (2.8-ounce) can top-quality imported Italian or Spanish solid tuna in olive oil
1/4 cup cooked chickpeas, preferably homemade (page 47), rinsed and drained
Kosher or sea salt
Freshly ground black pepper
4 marinated artichoke hearts, drained and chopped
2 tablespoons packed baby arugula leaves, stacked, rolled, and thinly sliced
3 slices Herbed Lemon Confit (page 4), drained and chopped

Steps:

  • Preheat the oven broiler with the rack set 4 to 5 inches away from the flame or element. Broil the bread until it is deep golden brown on just one side, 1 to 2 minutes, and transfer to a serving plate, toasted side up.
  • Drain the tuna, squeezing the oil out of it into a small bowl.
  • Toss the chickpeas into a small bowl and pour 2 teaspoons of oil from the tuna over them. Season with salt and pepper to taste, and use a fork to mash the chickpeas into the oil. If the mixture seems too dry for your taste, add a little of the marinade from the artichoke hearts.
  • To assemble the sandwich, spread the chickpeas onto the toasted side of one of the pieces of bread; top with the arugula, artichoke hearts, lemon confit, and tuna. Top with the other slice of bread, toasted side facing inward, gently press the sandwich with your hand, cut in half, and eat.

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

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

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.

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