Open-Faced Tuna Sandwiches With Arugula And Sweet-Pickle Mayonnaise Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)
CAL
816
FAT
125%
CHOL
33%
SOD
88%

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Ingredients for 4 servings

4 (4 to 6-ounce) albacore tuna steaks

2 cups arugula, thinly sliced

1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook's Note)

Kosher salt and freshly ground black pepper

1/2 cup finely diced sweet pickles (about 2 pickles)

1/2 cup mayonnaise

4 slices sharp white Cheddar

Olive oil, for drizzling, plus 1/4 cup

4 teaspoons herbs de Provence

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