Provencal Tuna Sandwiches Recipes

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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

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

TUNA PROVENCAL



Tuna Provencal image

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 10

1 can drained white chunk tuna
1 tablespoon capers
12 cured black olives, pitted and sliced
1/2 red onion, finely chopped
2 plum tomatoes, seeded and chopped
1 tablespoon olive oil
2 tablespoons red wine vinegar
Salt and pepper
1 bunch of watercress, rinsed and dried
6 slices whole grain bread

Steps:

  • In a large bowl flake tuna with a fork. Stir in capers, black olives, onion and tomatoes. Pour in oil and vinegar and toss to coat. Season and serve with watercress on whole grain bread. Alternative: Arrange mixed greens on plate and top with a quartered boiled new potato, quartered boiled egg and steamed green beans. In center place a scoop of the tuna salad.

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

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.

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)



Pan Bagnat (Pressed French Tuna Sandwich) image

I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 8h30m

Yield 6

Number Of Ingredients 16

1 clove garlic, minced
⅓ cup extra-virgin olive oil
1 loaf day-old crusty French bread, split in half lengthwise
2 medium ripe tomatoes, sliced, divided
1 pinch freshly ground black pepper to taste
1 pinch salt to taste
⅓ cup thinly sliced red onion
⅓ cup sliced green olives
⅓ cup sliced black olives
½ cup thinly sliced banana peppers
1 ½ cups olive oil-packed tuna, broken into large chunks
8 oil-packed anchovy fillets
1 tablespoon drained capers
2 medium hard-boiled eggs, sliced
¼ cup fresh basil leaves, or to taste
2 tablespoons white wine vinegar, or to taste

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.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g

PROVENCAL TUNA SANDWICHES



Provencal Tuna Sandwiches image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 444

PROVENCAL TUNA MELT



Provencal Tuna Melt image

This isn't your standard greasy diner version of a tuna melt. Packed with lots of flavor, this makes for an excellent lunch.

Provided by chpmnk42

Categories     Seafood     Fish     Tuna

Time 20m

Yield 2

Number Of Ingredients 11

1 (6 ounce) can olive-oil packed tuna, untrained
¼ red bell pepper, cut into 1/4-inch pieces
2 scallions, green parts only, diced
2 teaspoons capers, drained and coarsely chopped
1 teaspoon minced fresh thyme
½ lemon, juiced
2 tablespoons mayonnaise
1 pinch red pepper flakes
4 slices ciabatta bread
1 teaspoon olive oil, or to taste
2 slices fresh Asiago, or more to taste

Steps:

  • Drain about 1/2 of the olive oil from the tuna. Scrape tuna and remaining oil into a mixing bowl. Add bell pepper, scallions, capers, and thyme. Add lemon juice, mayonnaise, and red pepper flakes. Stir gently to combine.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.
  • Turn bread slices over with tongs and divide the tuna filling between 2 slices. Arrange Asiago cheese over the other two slices. Return to broiler. Heat until cheese is bubbly and golden brown and filling is hot, about 2 minutes.
  • Remove from oven. Use tongs to turn the cheese-topped slices over on top of those spread with filling. Slice tuna melts in half and serve immediately.

Nutrition Facts : Calories 704 calories, Carbohydrate 62.8 g, Cholesterol 56.6 mg, Fat 32.5 g, Fiber 5.3 g, Protein 40.4 g, SaturatedFat 9.1 g, Sodium 1510 mg, Sugar 2.1 g

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