Provencal Tuna Sandwiches Recipes

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.

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.

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.

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.

Steps:

• In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
• Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
• Cut into 4 sandwiches and serve.

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.

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.