OPEN-FACED TUNA NICOISE SANDWICH
The tuna is sauteed only briefly, so ask your fishmonger to cut the steaks as uniformly as possible to ensure even cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Grate zest and squeeze juice from lemons; transfer both to a shallow, non-reactive dish large enough to hold tuna steaks. Stir in parsley, 3 tablespoons oil, capers, anchovies, and rosemary. Season with pepper. Coat tuna in marinade; let stand 1 hour, turning steaks several times.
- In a large cast-iron skillet, heat remaining 1/2 tablespoon oil over high heat. Transfer tuna to skillet, reserving marinade. Sprinkle with salt; cook until golden brown outside, cooked to desired doneness inside, about 1 minute per side for medium rare. Place tuna on toast; set aside.
- Add arugula and 2 tablespoons reserved marinade to skillet; saute, tossing constantly, until wilted, 1 to 2 minutes. Divide arugula among sandwiches; top each with the tapenade.
OPEN-FACED TUNA MELT SANDWICH
To take a tuna melt from good to great, it has to have all the right components. In other words, plain mayo alone won't cut it. Here's how we do it: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.
Provided by Thrive Market
Categories Trusted Brands: Recipes and Tips Thrive Market
Time 12m
Yield 3
Number Of Ingredients 12
Steps:
- Set the oven to broil and move the rack to the highest position.
- In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
- Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
- Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.
Nutrition Facts : Calories 369.5 calories, Carbohydrate 13.9 g, Cholesterol 65 mg, Fat 23.2 g, Fiber 2.3 g, Protein 27.4 g, SaturatedFat 7.5 g, Sodium 723.9 mg, Sugar 2.2 g
TUNA NICOISE SANDWICH
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 sandwiches
Number Of Ingredients 28
Steps:
- For the White Bean Puree: Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour. Drain the beans; transfer to a 2-quart pot with the diced onion, smashed garlic, bay leaf, thyme sprigs, 5 cups of stock, and salt and pepper, to taste. Bring to a boil. Lower the heat; simmer until beans are very tender and are breaking apart, about 2 hours. If the mixture becomes dry, add some of the remaining stock. Drain the beans; discard the thyme sprigs and bay leaf. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings with salt and pepper, to taste, along with the lemon juice, white vinegar, and walnut oil, if desired. Reserve.
- For the Olive Tapenade: In a food processor or mortar, combine the olives, capers, lemon zest, garlic, parsley, and salt and pepper, to taste. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Reserve.
- Sandwich Assembly: Smear with white bean puree on 4 pieces of potato bread. Arrange sliced tuna on top. Drizzle tapenade over tuna. Add sliced tomatoes, sliced egg and dressed French green beans. Top with greens and toasted bread. Garnish with basil and arugula.
OPEN-FACED TUNA SANDWICH
Create this simple sandwich using pole-caught tuna. The Mediterranean take enhances the real tuna flavor without using mayo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 2
Number Of Ingredients 9
Steps:
- Combine tuna, capers, red onion, basil, lemon juice, and lemon zest in a medium bowl. Season with pepper. Spoon mixture onto 2 slices crusty bread, and top each with 3 basil leaves.
FRESH TUNA NICOISE SANDWICHES
Provided by Florence Fabricant
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Beat the lemon juice, anchovy paste and olive oil together and brush this mixture on both sides of the tuna. Preheat a grill or broiler to very hot. Grill or broil the seasoned tuna briefly, two minutes or so on each side, enough to sear the outside but keep the center very rare.
- Slice the breads in half horizontally as if making hero sandwiches. Lightly toast the cut sides under the broiler or on the grill, then rub them with the cut sides of the garlic.
- Mix the mayonnaise with the olive paste and spread on the bread. Slice the tuna one-half inch thick and arrange the slices on two of the bread halves. Top with tomato slices. Remove cores from lettuce heads and arrange leaves over the tomatoes, then cover with the remaining bread. Cut each sandwich in half and serve.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 13 grams, Carbohydrate 83 grams, Fat 18 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1086 milligrams, Sugar 9 grams, TransFat 0 grams
TUNA NICOISE SANDWICHES
Imagine the classic French salad but in a fun, portable sandwich! This specialty of Nice is known as pan bagnat ("bathed bread"). In this version, tuna is tossed in a creamy dressing with Dijon mustard and fresh thyme, then piled onto a demi baguette with some fresh vegetables and olive tapenade. Et voila! It's like you're in the south of France.
Provided by Gabriela Rodiles
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring a small saucepan of water to a boil over high heat. Gently lower the eggs into the boiling water with a slotted spoon. Reduce the heat to medium-high and cook for 10 minutes, until both the whites and yolks are fully set (hard-boiled). Transfer to a large bowl filled with ice water to stop the cooking. Peel the eggs, then thinly slice.
- Meanwhile, place the red onion in a small bowl and cover with ice water. Soak for 5 to 15 minutes (this will remove some of the sharp, raw onion flavor). Whisk together the mayonnaise, mustard, vinegar, thyme, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Drain all of the oil from the tuna fillets, then break up into bite-size pieces. Fold the tuna into the dressing until evenly coated.
- Cut the demi baguette in half crosswise, then halve each piece lengthwise to create 2 sandwiches. Spread the tapenade on the inside of the sandwich tops. Layer the tomato, red onion, egg and tuna on each sandwich bottom, dividing evenly. Top with the cucumber and spring greens, then close the sandwiches. Wrap each sandwich in parchment and refrigerate until ready to serve, up to 4 hours. Alternatively, cut each sandwich in half and serve immediately.
OPEN FACE TUNA MELT SANDWICH
These have become a quick dinner staple. They are sooo good, and comes together in minutes. You can change the type of cheese, but I've found that something with a stronger flavor that melts well, is best. The type of bread I use is called Saloio and is similar to Ciabbata (Saloio is a portuguese bread readily available at our supermarket bakery).
Provided by C. Taylor
Categories Lunch/Snacks
Time 15m
Yield 8 slices
Number Of Ingredients 9
Steps:
- Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
- Place enough tuna on a toasted slice of bread and spread to cover slice.
- Top with slice of tomato (or 2 if the tomato slice is small) and then top with a slice of cheese. Place sandwich slices on a cookie sheet.
- Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.
NIçOISE TUNA SANDWICH (PAN BAGNAT)
Steps:
- Combine the red and white onion with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
- Using your hands, mix and squeeze everything together for 5 minutes. (Don't rush through this part; the onions need time to release their juices and mellow.)
- Work in can of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
- Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves. Use a couple of varieties-whatever looks good-for the difference in texture.
- On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have good-really good-tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
- Crisscross each sandwich with 2 drained anchovy fillets and strew with Niçoise olives (pit them if desired), chopped scallion greens, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.
SUMMER TUNA SALAD SANDWICH (OPEN-FACED)
I created this sandwich recently and think it is really great. I used recipe #83371 for the pico de gallo, but you could simply buy some pre-made at the store.
Provided by Chris from Kansas
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix together tuna, mayonnaise, pickle relish, dried onions and dillweed. Set aside.
- Toast bread.
- Top bread with tuna mixture and pico de gallo.
Nutrition Facts : Calories 322.9, Fat 6.1, SaturatedFat 1.5, Cholesterol 71.4, Sodium 977.6, Carbohydrate 21.9, Fiber 2.4, Sugar 5.2, Protein 43.1
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