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Tuna & Grilled Portobello Open Face Sandwich

Perfect for a quick snack or a smorgasbord get together.

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.


    Preheat the grill to medium-high heat.

    1. 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.
    2. 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.
    3. 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.
  • YIELD:

    4 portions


    Prep: 10 mins
    Total: 20 mins

    Nutritional Values
    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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