• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B6, B9
MineralsNatrium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 120ml mayonnaise

  2. 70g finely diced sweet gherkins (about 2 gherkins)

  3. 4 (115 to 170g) albacore tuna steaks

  4. Salt and freshly ground black pepper

  5. Olive oil, for drizzling, plus 60ml

  6. 4 tsp herbs de Provence

  7. 4 slices mature white Cheddar

  8. 1 (450g) loaf ciabatta bread, halved horizontally (see Cook's Note)

  9. 40g rocket, thinly sliced

Instructions Jump to Ingredients ↑

  1. Open-faced tuna sandwiches with rocket and sweet-gherkin mayonnaise For the mayonnaise:

  2. 1) In a small bowl, mix together the mayonnaise and sweet gherkins until smooth.

  3. For the sandwiches:

  4. 1) Place a griddle pan over medium-high heat. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Griddle for 2 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of cooking. Using a pastry brush, brush the bottom half of the bread with 4 tbsp of olive oil. Cut into 4 pieces, each about 10cm long and 8cm wide. Griddle, cut side down, for 30 secs to 1 min until toasted and golden.

  5. Spread the griddled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the rocket and drizzle with olive oil. Season with salt and pepper, to taste, and serve.

  6. * Cook's Note: Make the leftover top half of the ciabatta into croutons by cutting into 2-cm pieces, drizzling with olive oil and baking for 10 to 12 minutes in a preheated 190 degrees C/Gas 5 oven. Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs.


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