Tuna Roasted Mushroom Tartare Dip Mayo Open Sandwich Recipe is a delicious fare of flaky tuna, tossed mushrooms draped in lip smacking Del Monte Tartare Dip and topped on toasted Bread.
Del Monte Tartare Dip is a yummy dip (without egg yolk) laden with crunch of gherkins and a seamlessly balanced tartness and sweetness. You can use it as either a dip along the sides for munchies or use it differently like the way I have used it here in Tuna Mushroom Open Sandwich.
So basically, you can use the Del Monte Tartare Dip not only as an accompaniment but also in sandwiches.
Serve the Tuna Roasted Mushroom Tartare Dip Mayo open Sandwich as a light wholesome breakfast, brunch and even as a lazy weekend meal.
15 M
30 M
45 M
4 Servings
Ingredients
- 2 Ciabatta bread , halved
- 125 grams Canned tuna , drained
- 100 grams Button mushrooms , sliced
- 2 tablespoons Onions , chopped
- 2 tablespoons Black olives , chopped
- 1/2 cup Cherry tomatoes , halved
- 1 teaspoon Lemon juice
- 4 tablespoons Del Monte Tartare Dip
- Rocket leaves , as required
- Olive Oil , as required
- Fresh Thyme leaves , as required
- Salt , to taste
- Black pepper powder , to taste
- Red Romaine lettuce , (or any lettuce of your choice), as required
How to make Tuna Roasted Mushroom Sandwich Recipe with Tartare Dip Mayo
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.
Farrukh Aziz Ansari
Farrukh is microbiologist by qualification, a Naturopath and homemaker by choice. She is a Recipe Developer, Food Stylist and self-taught Food Photographer and blogs at "Cubes N Juliennes". The journey of food blogging so far has been passionate to the core of it. She puts her best effort in not only creating recipes but also capturing them in drool worthy shots which mesmerize you to drop your jaws. That quite justifies her belief in the axiom “You eat with your eyes first”. She keeps herself busy in cooking, styling, clicking and processing all day long. Farrukh’s blog “Cubes N Juliennes” has been awarded the prestigious award of “Best Recipe Blog” by the Food Blogger Association of India in 2013 and then a runner up award in 2014.
