- ½ cup mayonnaise
- ½ cup finely diced sweet pickles (about 2 pickles)
- 4 (4- to 6-ounce) albacore tuna steaks
- Salt and freshly ground black pepper
- ¼ cup olive oil, plus more for drizzling
- 4 teaspoons herbes de Provence
- 4 slices sharp white cheddar cheese
- 1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook’s Note)
- 2 cups arugula
These sandwiches are out-of-this-world fantastic! They’re my take on a tuna melt, complete with gooey cheddar cheese and a sweet-and-sour mayo, but with plenty of lemony tang and peppery arugula. Be sure to slather it on the bread generously before piling on the tuna steak, greens, and cheese to keep everything moist and delicious.
- 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.
- Season the tuna with salt and pepper. Drizzle with olive 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 ¼ 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.
- COOK’S NOTE: Make the leftover top half of the ciabatta into croutons by cutting into 1-inch cubes, drizzling with olive oil, and baking for 10 to 12 minutes in a preheated 375°F oven. Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs.