Best 3 Tuna Provencal Sandwiches Recipes

Embark on a culinary journey to the sun-kissed shores of Provence with our delectable Tuna Provençal Sandwiches. These delightful sandwiches are a symphony of flavors, textures, and colors, capturing the essence of the vibrant Provençal cuisine. Dive into the irresistible combination of succulent tuna, aromatic herbs, tangy tomatoes, and crisp greens, all nestled between slices of crusty bread.

Discover a collection of carefully curated recipes that guide you through the art of crafting the perfect Tuna Provençal Sandwich. Choose from the classic Tuna Provençal Sandwich, featuring a harmonious blend of tuna, tomatoes, olives, and a vibrant vinaigrette dressing. Indulge in the Tuna and White Bean Sandwich, a hearty and satisfying combination of tuna, white beans, roasted red peppers, and a creamy lemon-herb dressing. For a vegetarian delight, try the Chickpea and Avocado Sandwich, bursting with protein-packed chickpeas, creamy avocado, fresh vegetables, and a tangy tahini dressing. And for those seeking a gluten-free option, the Tuna and Avocado Salad Bowl offers a refreshing and light alternative, featuring tuna, avocado, cherry tomatoes, and a zesty lemon-dill dressing.

Each recipe provides step-by-step instructions, ensuring culinary success for home cooks of all skill levels. With detailed ingredient lists and helpful tips, you'll be able to recreate these Provençal-inspired sandwiches with ease. So, gather your ingredients, prepare your taste buds, and let's embark on this delightful culinary adventure together.

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:

Choose fresh, high-quality tuna: Look for tuna steaks that are firm and have a bright red color. Avoid tuna that is brown or has a slimy texture.
Cook the tuna properly: Tuna should be cooked to an internal temperature of 145 degrees Fahrenheit. Overcooked tuna will be dry and tough.
Use a variety of toppings: The toppings you use on your tuna Provencal sandwich are up to you. Some popular options include tomatoes, lettuce, onions, cucumbers, and hard-boiled eggs.
Make sure the bread is fresh: The bread you use for your tuna Provencal sandwich should be fresh and crusty. Avoid bread that is dry or stale.
Serve the sandwich immediately: Tuna Provencal sandwiches are best served immediately after they are made. The bread will get soggy if you wait too long.

Conclusion:

Tuna Provencal sandwiches are a delicious and easy-to-make lunch or dinner option. They are perfect for a picnic, potluck, or a quick meal at home. With a variety of toppings to choose from, there is a tuna Provencal sandwich for everyone. So next time you are looking for a quick and tasty meal, give tuna Provencal sandwiches a try!