Best 3 Provencal Tuna Sandwiches Recipes

In the realm of culinary delights, the Provencal Tuna Sandwiches stand out as a symphony of flavors, a harmonious blend of Mediterranean influences and fresh ingredients. Picture perfect golden-brown toasted bread, enveloping a delectable filling of tuna, luscious tomatoes, creamy hard-boiled eggs, crunchy cucumbers, and a whisper of red onions, all harmonized by a vibrant Provencal mayonnaise. This Provencal-inspired delicacy transports you to the sun-kissed shores of Provence, where the flavors of the land and sea intertwine.

Our culinary journey begins with the Classic Provencal Tuna Sandwich, a timeless recipe that captures the essence of this iconic dish. Tuna, a versatile and flavorful fish, takes center stage, flaunting its flaky texture and delicate taste. Tomatoes, bursting with juicy sweetness, add a pop of vibrant color and a refreshing contrast to the richness of the tuna. Hard-boiled eggs, with their creamy and slightly sulfurous notes, lend a touch of sophistication and protein to the ensemble. Cucumbers, with their crisp texture and mild flavor, provide a refreshing counterpoint to the richness of the other ingredients. Red onions, with their sharp and pungent notes, add a welcome layer of complexity and depth to the sandwich.

For those seeking a vegetarian alternative, the Vegetarian Provencal Sandwich emerges as a vibrant and flavorful option. Chickpeas, a humble yet versatile legume, take the place of tuna, offering a hearty and protein-packed foundation. Roasted red peppers, with their smoky and slightly sweet flavor, add a delightful dimension to the sandwich. Sun-dried tomatoes, imbued with concentrated umami flavors, bring a burst of intense flavor and a chewy texture. Feta cheese, with its tangy and crumbly texture, adds a touch of Mediterranean flair and salty richness.

For a taste of indulgence, the Tuna Nicoise Sandwich emerges as a culinary masterpiece. Flaky tuna, the star of the show, combines with tender green beans, boiled potatoes, and a perfectly cooked hard-boiled egg, creating a symphony of textures and flavors. Kalamata olives, with their briny and slightly bitter notes, add a touch of sophistication and depth to the sandwich. Anchovies, with their salty and umami-rich flavor, provide a burst of intense flavor that elevates the sandwich to new heights.

Here are our top 3 tried and tested recipes!

PROVENCAL TUNA SANDWICHES

Provencal Tuna Sandwiches image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt and freshly ground pepper
1/2 small red onion, thinly sliced
4 8-inch-long pieces French or Italian bread, split open
1 clove garlic, halved
3 large plum tomatoes, cored (1 halved, 2 thinly sliced)
2 6-ounce jars tuna in olive oil (preferably Italian), lightly drained
1 red bell pepper, cut into thin strips
1/2 English cucumber, thinly sliced
1/4 cup packed fresh parsley
2 tablespoons capers, drained

Steps:

Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.
Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.
Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.

Nutrition Facts : Calories 790, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 29 milligrams, Sodium 1606 milligrams, Carbohydrate 110 grams, Fiber 8 grams, Protein 38 grams, Sugar 4 grams

TUNA SANDWICHES PROVENCAL

Tuna Sandwiches Provencal image

Provided by Melissa Roberts-Matar

Categories Sandwich Fish Tomato Vegetable No-Cook Quick & Easy Lunch Tuna Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
2 tablespoons drained bottled capers, rinsed and chopped
2 teaspoons coarse-grain mustard
2 teaspoons anchovy paste
1 teaspoon tomato paste
1/2 teaspoon black pepper
3 tablespoons white-wine vinegar
2 (6-oz) cans light tuna in olive oil
4 ciabatta or kaiser rolls, halved horizontally
1 head Boston lettuce (1/2 lb), any coarse outer leaves discarded
2 or 3 medium tomatoes, cut into 1/3-inch-thick slices
3 large hard-boiled eggs, cut into 1/2-inch-thick slices

Steps:

Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.
Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.
Add tuna to mayonnaise mixture and stir to combine.
Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.

TUNA PROVENCAL SANDWICHES

Tuna Provencal Sandwiches image

Provided by Marian Burros

Categories dinner, lunch, quick, weekday, main course

Time 12m

Yield 3 sandwiches

Number Of Ingredients 11

Ingredients

2 stalks broccoli
1 6- or 7-ounce can tuna in water, rinsed and drained
5 Greek, Italian or French olives, pitted and cut in small pieces
4 tablespoons chopped red onion
1 tablespoon chopped fresh marjoram or oregano
2 tablespoons balsamic vinegar
2 tablespoons nonfat yogurt
2 tablespoons light mayonnaise
6 slices country French or Italian bread, whole wheat or white
9 teaspoons Dijon mustard
9 slices ripe field tomatoes or the equivalent in yellow or red cherry tomatoes, sliced in half

Steps:

Trim stems from broccoli heads and steam heads until they are tender but still firm, about 5 minutes, depending on size. Drain and cut into bite-size pieces. Drain again.
Combine broccoli, tuna, olives, onion, marjoram, vinegar, yogurt and mayonnaise and mix well.
Spread each slice of bread with 1 1/2 teaspoons of mustard.
Place three slices of tomato on three slices of bread. Top with tuna mixture and remaining bread.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

For the freshest flavor, use high-quality tuna. Look for tuna that is firm and has a mild, sweet flavor.
If you don't have time to make your own mayonnaise, you can use store-bought mayonnaise instead.
To make the sandwiches ahead of time, assemble them and then wrap them tightly in plastic wrap. Store the sandwiches in the refrigerator for up to 24 hours.
When you're ready to serve, let the sandwiches come to room temperature for about 30 minutes before unwrapping them.
Serve the sandwiches with your favorite sides, such as chips, salad, or fruit.

Conclusion:

Provencal tuna sandwiches are a delicious and easy-to-make lunch or dinner option. With just a few simple ingredients, you can create a sandwich that is bursting with flavor. So next time you're looking for a quick and easy meal, give this recipe a try.