Ingredients
- 1/2 cup mayonnaise
- 1/2 cup finely diced sweet pickles (about 2 pickles)
- 1/4 cup fresh lemon juice (from 1 lemon)
- 4 cup (4- to 6-ounce) albacore tuna steaks
- 1/4 cup olive oil, plus more for drizzling
- 4 teaspoon herbes de provence
- 1 teaspoon (1-pound) loaf ciabatta bread, halved horizontally (see cook
- 4 slice sharp white cheddar cheese
- 2 cup arugula, thinly sliced
Preparation
Baking Directions:
In a small bowl, mix together the mayonnaise and sweet pickles.
Set aside.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a medium bowl, combine the lemon juice and 2 cups water.
Rinse the tuna in the lemon water.
Dry with paper towels.
Season the tuna with salt and pepper.
Drizzle with oil and sprinkle with the herbes 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 the 1/4 cup 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 of each piece.
Top with the arugula and drizzle with olive oil.
Season with salt and pepper and serve.
Tips:
Cook's note: Make the leftover top half of the ciabatta into croutons by cutting into 1-inch pieces, drizzling with olive oil, and baking for 10 to 12 minutes in a preheated 375ºF oven.
Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs.
