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
- 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 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.
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)