Tuna Chickpea And Arugula Sandwich Recipes

OPEN-FACED TUNA SANDWICHES WITH ARUGULA AND SWEET-PICKLE MAYONNAISE

Steps:

• For the mayonnaise: 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.

'CHICKPEA OF THE SEA' TUNA SALAD SANDWICH

Steps:

• Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori.
• You can also serve on bibb or romaine lettuce like a wrap, instead of using bread, for a gluten-free meal like shown below.
• Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.
• Lastly, pair with your favorite crackers.

TUNA, CHICKPEA, AND ARUGULA SANDWICH

Steps:

• Preheat the oven broiler with the rack set 4 to 5 inches away from the flame or element. Broil the bread until it is deep golden brown on just one side, 1 to 2 minutes, and transfer to a serving plate, toasted side up.
• Drain the tuna, squeezing the oil out of it into a small bowl.
• Toss the chickpeas into a small bowl and pour 2 teaspoons of oil from the tuna over them. Season with salt and pepper to taste, and use a fork to mash the chickpeas into the oil. If the mixture seems too dry for your taste, add a little of the marinade from the artichoke hearts.
• To assemble the sandwich, spread the chickpeas onto the toasted side of one of the pieces of bread; top with the arugula, artichoke hearts, lemon confit, and tuna. Top with the other slice of bread, toasted side facing inward, gently press the sandwich with your hand, cut in half, and eat.