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

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

Total: 20 min

Prep: 10 min

Cook: 10 min

Yield: 4 servings

Level: Easy

  • 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 or other cheese

  • 1 (1-pound) loaf ciabatta bread

  • 2 cups arugula or other lettuce


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