Tuna Roasted Mushroom Sandwich Recipe with Tartare Dip Mayo
A sattvic Continental recipe with ciabatta bread - halved, canned tuna - drained, button mushrooms - sliced. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
17 steps- 1
To begin making Tuna Mushroom Tartare Dip Mayo Open Sandwich, pre heat the oven at 200 C
canned tuna - drained(125 grams)tablespoons del monte tartare dip(4) - 2
Drizzle few drops of olive on ciabatta slices
ciabatta bread - halved(2)extra virgin olive oil - as required - 3
Sprinkle some and season with salt and pepper
salt - to tasteblack pepper powder - to taste - 4
Place it on a baking sheet and into to oven
- 5
Turn the oven setting to the broil more (grill on top)
- 6
Broil or toast the slices in preheated oven for 7-8 minutes or until golden and crisp
- 7
Meanwhile, add 2 tablespoons of olive oil in a pan
tablespoons onions - chopped(2)tablespoons black olives - chopped(2)tablespoons del monte tartare dip(4)extra virgin olive oil - as required - 8
Stir in the chopped garlic and saute for few seconds
tablespoons onions - chopped(2)tablespoons black olives - chopped(2) - 9
Add onions and toss for a minute or until just pink and lightly cooked through
tablespoons onions - chopped(2) - 10
Add mushroom slices and toss on high for a couple of minutes
- 11
Season with salt and pepper, stir fry until most of the moisture is evaporated
salt - to tasteblack pepper powder - to taste - 12
once done, turn off the heat and keep aside
- 13
In a bowl, add tossed mushroom, tuna flakes, Del Monte Tartare Dip, lemon juice, black olives, cherry tomatoes, and mix well
canned tuna - drained(125 grams)tablespoons black olives - chopped(2)cherry tomatoes - halved(1/2 cup)lemon juice(1 teaspoon)tablespoons del monte tartare dip(4)extra virgin olive oil - as requiredblack pepper powder - to taste - 14
Check the salt to taste and adjust accordingly
salt - to tasteblack pepper powder - to taste - 15
Take the slices of Ciabatta and layer it with bed of red romaine lettuce, it with prepared Tuna Mayo sandwich mixture and rocket leaves
ciabatta bread - halved(2)canned tuna - drained(125 grams)rocket leaves - as requiredfresh thyme leaves - as requiredred romaine lettuce - (or any lettuce of your choice) - 16
Press the sandwich down to keep the filling in and serve
- 17
Serve the Tuna Roasted Mushroom Tartare Dip Mayo open Sandwich as a light wholesome breakfast, brunch and even as a lazy weekend meal
canned tuna - drained(125 grams)tablespoons del monte tartare dip(4)
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Tuna Roasted Mushroom Sandwich Recipe with Tartare Dip Mayo
A sattvic Continental recipe with ciabatta bread - halved, canned tuna - drained, button mushrooms - sliced. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making Tuna Mushroom Tartare Dip Mayo Open Sandwich, pre heat the oven at 200 C
canned tuna - drained(125 grams)tablespoons del monte tartare dip(4) - 2
Drizzle few drops of olive on ciabatta slices
ciabatta bread - halved(2)extra virgin olive oil - as required - 3
Sprinkle some and season with salt and pepper
salt - to tasteblack pepper powder - to taste - 4
Place it on a baking sheet and into to oven
- 5
Turn the oven setting to the broil more (grill on top)
- 6
Broil or toast the slices in preheated oven for 7-8 minutes or until golden and crisp
- 7
Meanwhile, add 2 tablespoons of olive oil in a pan
tablespoons onions - chopped(2)tablespoons black olives - chopped(2)tablespoons del monte tartare dip(4)extra virgin olive oil - as required - 8
Stir in the chopped garlic and saute for few seconds
tablespoons onions - chopped(2)tablespoons black olives - chopped(2) - 9
Add onions and toss for a minute or until just pink and lightly cooked through
tablespoons onions - chopped(2) - 10
Add mushroom slices and toss on high for a couple of minutes
- 11
Season with salt and pepper, stir fry until most of the moisture is evaporated
salt - to tasteblack pepper powder - to taste - 12
once done, turn off the heat and keep aside
- 13
In a bowl, add tossed mushroom, tuna flakes, Del Monte Tartare Dip, lemon juice, black olives, cherry tomatoes, and mix well
canned tuna - drained(125 grams)tablespoons black olives - chopped(2)cherry tomatoes - halved(1/2 cup)lemon juice(1 teaspoon)tablespoons del monte tartare dip(4)extra virgin olive oil - as requiredblack pepper powder - to taste - 14
Check the salt to taste and adjust accordingly
salt - to tasteblack pepper powder - to taste - 15
Take the slices of Ciabatta and layer it with bed of red romaine lettuce, it with prepared Tuna Mayo sandwich mixture and rocket leaves
ciabatta bread - halved(2)canned tuna - drained(125 grams)rocket leaves - as requiredfresh thyme leaves - as requiredred romaine lettuce - (or any lettuce of your choice) - 16
Press the sandwich down to keep the filling in and serve
- 17
Serve the Tuna Roasted Mushroom Tartare Dip Mayo open Sandwich as a light wholesome breakfast, brunch and even as a lazy weekend meal
canned tuna - drained(125 grams)tablespoons del monte tartare dip(4)
Rate this recipe
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