Tuna & Grilled Portobello Open Face Sandwich
Perfect for a quick snack or a smorgasbord get together.
Imperial
| Ingredients
|
| 2 cans (85 g ea) | Gold Seal No Drain Flaked White tuna |
| 4 | Portobello mushrooms, black gills cleaned away
|
5 tbsp
| extra virgin olive oil |
4 cups
| baby arugula washed and dried |
| 1/4 cup | roasted chopped roasted walnuts |
4 oz
| gruyere cheese, shaved into thin slices |
4 slices
| pumpernickel (or your favourite) bread |
| freshly cracked pepper |
-
Chef's Tips
Add a touch of your favourite mustard on the bread for more flavour and to keep the open face sandwich together.
Directions
Preheat the grill to medium-high heat.
- In a large bowl mix olive oil and mushrooms together and season with salt and pepper. Place mushrooms on the grill and cook for 3-5 minutes, turning once until they begin to tender. Remove from the grill and cut into 1-inch slices.
- To roast the walnuts: preheat oven to 350 F, place on a baking sheet, on the centre rack and roast for 5-7 minutes until they turn golden brown.
- Place pumpernickel bread slices on a large serving platter, add the cheese, mushrooms, and arugula. Sprinkle tuna and fresh pepper on top. Garnish with toasted walnuts and a splash of olive oil.
-
TIME:
Prep: 10 mins
Total: 20 mins
| Nutritional Values |
Calories
| 1716
|
Fat
| 132.7 g |
| Sat Fat | 34.7 g |
| Carbs | 132 g
|
| Protein | 52.5 g |
| Fibre | 4.1 g |
| Cholesterol | 171 mg |
| Sodium | 1377 mg |
| Sugar | 3.4 g
|
| Calcium | 141%
|
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