Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise

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What a simple yet delicious surprise! Our friends gave us a bunch of tuna they caught in Mexico and I was looking for various recipes for tuna steaks. This one was simple and so delicious! The flavors really blended well together to make a great dish. I used dill pickles for the mayo since we don't really care for sweet pickles, and for us, this made it fabulous. The first bite exploded with flavor. I will definitely make this again!

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This meal was very tasty and savory. My husband and grandmother loved it. Would highly recommend it !!!!!

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Absolutely delicious. Great for summer gatherings and parties! Simple yet elegant.

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We love Ahi Tuna. We just saw the Food Network channel and this recipe looks absolutely yummy. I have not tried it yet, but on my way to the market to buy all the goodies and surprize my honey. Thank you Giada!

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Here in England, we get albacore only canned. I learned it doesn't keep long once out of the water. First time I made it I used canned albacore and warmed it up in a frying pan with the oil and all, keeping the chunks as whole as possible and finally drained them to go on the ciabatta. It still tasted great and was incredibly juicy.

The second time, I used a cut of yellowfin and grilled it. Wow! The smoky flavor from grilling adds so much character to the dish, but I prefer the yellowfin to be more on the rare side otherwise it goes slightly dry.

What a great take on tuna melt.

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These were very good! My husband and I made them for his immediate family (of 12, and everyone who tried them liked them. I followed the recipe, except my local fish market only had yellowfin tuna, and my grocery store didn't have herbs de Provence, so I made up my own mix with the same spices. They reheated well also. One note - I told the fishmonger I wanted 4-6 ounce steaks, which he cut for me there. Some of them were smaller around and thicker, and ended up being too thick for us. The thinner steaks were better and made for a more rounded dish. That way you could taste everything together, and not be overwhelmed by a bite of fish. Very tasty, and we will definitely be making again!

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I made this tonight for my husband and I and we absolutely loved it! For Jennie, my grocery store was out of tuna today so I used mahi mahi and it turned out great. The mayonnaise was my favorite part! I added a bit of salt and pepper to it to make the flavors pop a bit more. This recipe is so amazing!! Thanks Giada!

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I'm in college and have a little electric grill and this works perfectly for a small space and limited resources!

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Hi, I have a toddler. I have heard that tuna is bad for them due to the mercury content. I was wondering if I could substitute another fish instead. Any ideas for substitution guidelines if that is possible?

P.S. It would not let me post without doing a rating, so I just rated it good. I did not cook it yet.

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This is an excellent recipe! Great for entertaining or a great meal to share with a loved one. I have made this recipe for Father's Day, and for 3 groups of guests...all gave it rave reviews! I made a few changes to the recipe. I did not have herbs de provence on hand so I substitued sea salt, freshly cracked black pepper, dried oregano, and dried sweet basil (turned out great. In addition, I prefer dill relish or pickles to sweet pickles. I also asked to have the fillets cut thinner (about half the thickness as the fillets on display. I prefer to cook my tuna on a charcoal grill and like it cooked all the way through. By cutting the fillets thinner they are less apt to dry out since they will take a shorter cooking time. I also recommend using the bottom (flat portion of the chibatta bread for seving so it doesn't rock on your plate when you are cutting through this open face sandwich. Use a steak knife to cut! Using a butter knife to cut through grilled bread can be a challenge!