Goop Provencal Tuna Sandwiches Recipes

PROVENCAL TUNA SANDWICHES

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.

PARISIAN TUNA SANDWICHES

Steps:

• Place the eggs in a saucepan; cover with water. Bring to a boil and cook for 8 to 10 minutes. Drain and cool in a bowl of cold water.
• Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Whisk in the olive oil. Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato, onion and artichokes. Season with salt and drizzle with another quarter of the dressing.
• Drain the tuna, but leave lightly coated with oil. Toss the tuna in the remaining dressing, then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. Top with the anchovy fillets, if desired, then the olives and radishes. Cover with the roll tops, pressing gently but firmly. Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down; set aside for at least 15 minutes so the bread absorbs the flavors.

TUNA SANDWICHES PROVENCAL

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.

PROVENCAL TUNA BURGER

Steps:

• Put the olives, red peppers, cucumber, garlic, onion and vinegar in a medium bowl; season lightly with salt and toss to combine. Set aside at room temperature.
• Put 1 of the buns in a food processor and pulse to make coarse crumbs.
• Put the mayonnaise, mustard and egg whites in a large bowl and use a fork to combine. Add the tuna and 1/2 cup of the breadcrumbs (save the rest for another use) and season with salt and pepper. Toss well to combine without breaking up the tuna too much. Divide into 4 patties, each about 1/2 inch thick and 4 inches across. Put on a wax-paper- or plastic-wrap-lined plate and chill for 20 minutes.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties to the skillet and cook until golden brown on both sides, about 3 minutes per side.
• Spread 1 teaspoon sun-dried tomato tapenade on each bottom bun and top with a tuna burger. Top with 2 to 3 basil leaves and about 1/3 cup reserved olive-and-cucumber salad and cover with the top buns. Serve.

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)

Steps:

• Stir garlic into the olive oil and set aside.
• Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
• Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
• Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
• Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
• Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
• Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

TUNA GOOP

Steps:

• Boil water and cook macaroni until al dente.
• While macaroni cooks:.
• In large skillet, sautee onions and mushrooms in butter.
• Add both cans of soup, bring to a simmer.
• Add Cheese Powder from Mac-n-Cheese to skillet and mix well.
• Add peas, drained tuna and milk until combined.
• Drain macaroni and return to pot.
• Add the contents of the skillet to the macaroni and mix well.
• Add shredded cheese and mix until melted.
• Pepper to taste.
• Enjoy!

TUNA PROVENCAL SANDWICHES

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.

PROVENçAL TUNA SANDWICH, SALAD OR CROSTINI NO MAYONNAISE

Steps:

• Pour tuna into mixing bowl and mash chunks finely.
• Add balsamic, thyme, ground pepper and 6 Tbsp of olive oil and mix well.
• Add the rest of the ingredients and mix well.
• Observe texture and taste. Add more olive oil, if needed, to hold the ingredients together. Add more pepper, if needed, and salt to taste.
• Spread onto bread. Cut sandwhich in half, and enjoy!
• Or scoop 1/2 cup of the mixture onto lettuce, and enjoy!
• Or top crostinis, and serve! (And enjoy!).
• (Mixture should keep covered in fridge for 4-6 days.).

GOOP PROVENCAL TUNA SANDWICHES

Steps:

• In a large bowl, combine all the ingredients for the tuna salad.
• To assemble the sandwiches, spread 4 slices of toast with 1 tablespoon of mustard each. Place a few leaves of radicchio on top of the mustard (cup side up), then place tuna salad on top of the radicchio cups, so the tuna salad rests inside the radicchio. Top each with another slice of bread. Wrap in parchment for your picnic.