To begin making Tuna Mushroom Tartare Dip Mayo Open Sandwich, pre heat the oven at 200 C.

Drizzle few drops of olive on ciabatta slices. Sprinkle some and season with salt and pepper. Place it on a baking sheet and into to oven. Turn the oven setting to the broil more (grill on top).

Broil or toast the slices in preheated oven for 7-8 minutes or until golden and crisp.

Meanwhile, add 2 tablespoons of olive oil in a pan. Stir in the chopped garlic and saute for few seconds. Add onions and toss for a minute or until just pink and lightly cooked through.

Add mushroom slices and toss on high for a couple of minutes. Season with salt and pepper, stir fry until most of the moisture is evaporated. once done, turn off the heat and keep aside. 

In a bowl, add tossed mushroom, tuna flakes, Del Monte Tartare Dip, lemon juice, black olives, cherry tomatoes, and mix well. Check the salt to taste and adjust accordingly.

Take the slices of Ciabatta and layer it with bed of red romaine lettuce, it with prepared Tuna Mayo sandwich mixture and rocket leaves. Press the sandwich down to keep the filling in and serve.

Serve the Tuna Roasted Mushroom Tartare Dip Mayo open Sandwich as a light wholesome breakfast, brunch and even as a lazy weekend meal.