Open-faced Tuna Sandwiches with Gherkin Mayonnaise

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Ingredients

  • For the mayonnaise:

  • 100g mayonnaise
  • 50g finely diced sweet pickles (about 2 pickles)

  • For the sandwiches:

  • 4 (115 to 170g) albacore tuna steaks
  • Salt and freshly ground black pepper
  • Olive oil, for drizzling, plus 60ml
  • 4 tsp herbs de Provence
  • 4 slices mature Cheddar
  • 1 loaf ciabatta bread, halved horizontally (see Cook's Note)
  • 100g rocket, thinly sliced

Use imperial measurements

Method

How to make Open-faced Tuna Sandwiches with Gherkin Mayonnaise


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

For the sandwiches:
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 tablespoons of olive oil. Cut into 4 pieces, each about 10cm long and 8cm wide. Griddle, cut side down, for 30 seconds to 1 minute until toasted and golden.

2) 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.

* 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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