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 |
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.
- 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.
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% |
You may also like: