Tuna Arugula Sandwiches

• 1/2 cup yogurt, plain non-fat
• 1/2 cup pickles, sweet finely diced, about 2
• 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
• 1/4 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

1. For the yogurt:
2. In a small bowl, mix together the mayonnaise and sweet pickles until smooth.
3. For the sandwiches:
4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
5. Season the tuna with salt and pepper.
6. Drizzle with the oil and sprinkle with the herbs de Provence.
7. Grill for 3 to 4 minutes on each side for medium-rare.
8. Place a slice of cheese on each piece of fish during the last minute of grilling.
9. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil.
10. Cut into 4 pieces, each about 4-inches long and 3-inches wide.
11. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.
12. Spread the grilled bread with the sweet pickle mayonnaise.
13. Place a tuna steak on top.
14. Top with the arugula and drizzle with olive oil.
15. Season with salt and pepper, to taste, and serve.

yogurt, pickles, tuna, kosher salt, black pepper, olive oil, olive oil, herbs, cheddar cheese, bread, arugula

Taken from recipeland.com/recipe/v/tuna-arugula-sandwiches--49471 (may not work)