Best 3 Tuna Sandwiches Provencal Recipes

Indulge in a culinary journey to the vibrant region of Provence, France, with our delectable Tuna Sandwiches Provencal. These open-faced sandwiches are a delightful symphony of flavors and textures, featuring succulent tuna, roasted red peppers, briny olives, and aromatic herbs. Served on golden toasted baguettes, they make for a satisfying lunch or light dinner option. We present two variations of this classic dish: a traditional Tuna Sandwich Provencal and a Tuna Sandwich Provencal with a creamy Dijon mayonnaise dressing. Both recipes are easy to follow and promise a taste of the sun-soaked Mediterranean in every bite.

Let's cook with our 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:

Use high-quality canned tuna. Look for tuna that is packed in olive oil or water, and avoid tuna that is packed in brine, as it will be too salty.
Flake the tuna with a fork. This will help to break up the tuna and make it easier to mix with the other ingredients.
Add some chopped vegetables to the tuna salad. This will add flavor, texture, and nutrients. Some good options include celery, onion, cucumber, and tomatoes.
Use a good quality mayonnaise. This is the base of the tuna salad, so it's important to use a mayonnaise that you like the taste of.
Season the tuna salad to taste. Add salt, pepper, and any other herbs or spices that you like.
Chill the tuna salad before serving. This will help to firm it up and make it more flavorful.

Conclusion:

Tuna sandwiches are a classic lunch option that is easy to make and delicious. By following the tips above, you can make a tuna sandwich that is packed with flavor and nutrients. So next time you're looking for a quick and easy lunch, give tuna sandwiches a try!