Tuna Arugula Sandwiches
.
Yield
4 servingsPrep
8 minCook
9 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
yogurt, plain
non-fat |
|
| ½ | cup |
pickles, sweet
finely diced, about 2 |
* |
| For the sandwiches | |||
| 24 | ounces |
albacore tuna
steaks, about 4 each |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | x |
olive oil
for drizzling |
*
|
| ¼ | cup |
olive oil
|
|
| 4 | teaspoons |
herbs
|
* |
| 4 | slices |
cheddar cheese, reduced-fat
sharp white |
* |
| 1 | pound |
bread
ciabatta, halved horizontally, 1 loaf |
|
| 2 | cups |
arugula (roquette)
thinly sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
yogurt, plain
non-fat |
|
| 118 | ml |
pickles, sweet
finely diced, about 2 |
* |
| For the sandwiches: | |||
| 693.6 | ml/g |
albacore tuna
steaks, about 4 each |
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | x |
olive oil
for drizzling |
*
|
| 59 | ml |
olive oil
|
|
| 2E+1 | ml |
herbs
|
* |
| 4 | slices |
cheddar cheese, reduced-fat
sharp white |
* |
| 453.6 | g |
bread
ciabatta, halved horizontally, 1 loaf |
|
| 473 | ml |
arugula (roquette)
thinly sliced |
*
|
Directions
For the yogurt:
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 ¼ 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.
