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 |
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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.
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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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