Provençal Tuna Sandwich Salad Or Crostini No Mayonnaise 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.

NO-MAYO TUNA SALAD SANDWICH

Steps:

• You can add different amounts of sour cream and mustard to adjust for however moist you like it, and the flavor. I would start out with the amounts above, and go from there.
• Empty the tuna into a bowl for mixing.
• Add the sour cream and mustard.
• Adjust the amounts for your taste. Add more mustard for zest, more sour cream for moisture.
• Add the salt and pepper, and relish and cayenne if you wish.
• Put lettuce, tomatoes, etc. to your liking.
• Once you have it just right, toss it on your bread of choice, and throw some potato chips on the side. :). This is also good on crackers for parties!

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.

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.).