Tuna Roasted Mushroom Sandwich Recipe with Tartare Dip Mayo

Step 1: To begin making Tuna Mushroom Tartare Dip Mayo Open Sandwich, pre heat the oven at 200 C

Step 2: Drizzle few drops of olive on ciabatta slices

Step 3: Sprinkle some and season with salt and pepper

Step 4: Place it on a baking sheet and into to oven

Step 5: Turn the oven setting to the broil more (grill on top)

Step 6: Broil or toast the slices in preheated oven for 7-8 minutes or until golden and crisp

Step 7: Meanwhile, add 2 tablespoons of olive oil in a pan

Step 8: Stir in the chopped garlic and saute for few seconds

Step 9: Add onions and toss for a minute or until just pink and lightly cooked through

Step 10: Add mushroom slices and toss on high for a couple of minutes

Step 11: Season with salt and pepper, stir fry until most of the moisture is evaporated

Step 12: once done, turn off the heat and keep aside

Step 13: In a bowl, add tossed mushroom, tuna flakes, Del Monte Tartare Dip, lemon juice, black olives, cherry tomatoes, and mix well

Step 14: Check the salt to taste and adjust accordingly

Step 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

Step 16: Press the sandwich down to keep the filling in and serve

Step 17: Serve the Tuna Roasted Mushroom Tartare Dip Mayo open Sandwich as a light wholesome breakfast, brunch and even as a lazy weekend meal