Monday, March 4, 2013

Open-faced Tuna Steak Sandwiches

Does it feel like Spring yet where you live? It was 76 here yesterday so I am on the hunt for toddler sandals and nice light recipes. I am over wrestling socks and shoes onto my boys and I am ready to move on from hearty winter dishes.

The other day Mr.Pears picked up some great albacore steaks and we made these delicious sandwiches.

Tuna, and most fish in general, is so fast to cook. That makes this a light and quick dinner to make on those days you'd rather spend your time playing outside than cooking.

Happy almost Spring, enjoy!

Open-faced Tuna Sandwich from Giada Laurentis at

1/2 cup mayonnaise
1/2 cup sweet pickle relish

Sandwiches (makes 4)
4 (4-6 oz) albacore tuna steaks
kosher salt and freshly ground pepper
1/4 cup olive oil plus more for drizzling
4 slices sharp white cheddar cheese (I left this off my sandwiches)
4 teaspoons Herbs de Provence
4 slices ciabatta or other good sandwich bread
2 cups arugula (I didn't need quite that much)

Mix the mayonnaise with the relish and set aside.

Heat a grill pan over medium-high heat (or do these outside on the grill!) and season the tuna steaks with salt and pepper.  Drizzle them with olive oil and season them with the Herbs de Provence.

Grill the tuna for 3-4 minutes (tops!) per side for medium-rare.  (And you don't want to cook tuna beyond medium-rare) If using the cheese, put it on the fish during the last minute of cooking.  Remove the fish from the pan.

Brush one side of each slice of bread with olive oil and grill them (oil side down) until toasted and golden.

Plate you sandwiches.  Top each slice of bread with some of the mayo sauce.  Put one piece of fish on each slice and top with the arugula.  Drizzle a bit more olive oil over the top of the whole thing.  Season with a bit more salt and pepper and serve.

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