Tuna Arugula Sandwiches

Forget everything you thought you knew about tuna sandwiches. This one starts with thick albacore steaks, not a can.

Seasoned with herbs de Provence and grilled medium-rare so the center stays rosy and buttery, each steak gets a slice of sharp white cheddar melted right on the grill.

The bread is ciabatta, brushed with olive oil and toasted until golden and crunchy.

Then comes the surprise: a sweet pickle mayo that adds a tangy crunch you won’t expect but will absolutely love, finished with a pile of peppery arugula and a final drizzle of olive oil.

Kitchen Tips

• Don’t overcook the tuna. Three to four minutes per side gives you a warm, pink center. Tuna steaks go from silky to chalky fast, so pull them while they still look slightly underdone in the middle.
• Melt the cheese on the grill. Drop the cheddar slice on during the last minute. The residual heat does the work without turning the cheese into a rubbery mess.
• Toast the ciabatta cut-side down. Just 30 seconds to a minute on the grill gives you that crunch without drying out the bread.
• Sweet pickles in the mayo aren’t weird. The sweetness and acidity cut through the richness of the tuna and cheese. It’s the kind of condiment trick that separates a good sandwich from a great one.