TUNA PROVENCAL
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 10
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.
CHICKEN PROVENCAL
The flavors are bold in this French chicken Provencal with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.
Provided by Allrecipes Member
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
- Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
- Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 9.5 g, Cholesterol 92.9 mg, Fat 30.6 g, Fiber 1.6 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1112.9 mg, Sugar 3.1 g
PROVENCAL TUNA MELT
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
TUNA SANDWICHES PROVENCAL
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
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 PROVENCALE
Make and share this Tuna Provencale recipe from Food.com.
Provided by Dancer
Categories Tuna
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Rinse the fish and pat it dry.
- Cut into approximately 1 1/2-inch chunks.
- Roll the fish in flour seasoned with salt and pepper.
- Heat the oil and butter in a large skillet and brown the fish on all sides.
- Add the peppers, shallots, garlic, tomatoes, and mushrooms and cook for about 3-4 minutes.
- Add the remaining ingredients and heat through.
- Transfer all ingredients to a large, covered casserole and bake for 45 minutes.
- Serve hot with the rice.
Nutrition Facts : Calories 1186.7, Fat 16.2, SaturatedFat 4.7, Cholesterol 72.3, Sodium 120.4, Carbohydrate 175.6, Fiber 8.1, Sugar 5.2, Protein 56.6
TUNA PROVENCAL SANDWICHES
Provided by Marian Burros
Categories dinner, lunch, quick, weekday, main course
Time 12m
Yield 3 sandwiches
Number Of Ingredients 11
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
PROVENCAL SALAD
Steps:
- Make dressing:
- Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
- Make salad:
- Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
- Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
- Gently flake tuna and toss with 1 tablespoon dressing.
- Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.
TUNA PROVENCALE ON A BAGUETTE
I found this in a very worn and old copy of Readers Digest in a hospital waiting room. It had so many pages missing that I didn't think they would miss one more *blush*. The sandwich is wonderful but it's not a quick make.
Provided by Annacia
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix tomatoes, olives and salt in a medium bowl and let stand until juicy, about 15 minutes.
- Meanwhile, cut bread almost in half lengthwise. Open like a book, being careful not to separate bread. Pull our about 1/2 a cup of soft bread center.
- Using 1/2 TBS of oil, brush the cut sides on the bread, then spread on tomato mixture and any juices that have collected in the bowl.
- Cut onion in half through stem end, then crosswise into thin semi-circles.
- Layer onion, green pepper slices and tuna over tomato mixture.
- Whisk vinegar, garlic, anchovy paste and remaining oil together and drizzle over tuna.
- Wrap stuffed loaf tightly in plastic wrap and weigh it down with a heavy skillet and let stand at room temp till ingredients have soaked into the bread, about 30 minutes.
- Cut diagonally into 4 sandwiches.
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