PROVENCAL TUNA SANDWICHES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 790, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 29 milligrams, Sodium 1606 milligrams, Carbohydrate 110 grams, Fiber 8 grams, Protein 38 grams, Sugar 4 grams
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.
SEARED TUNA WITH TIAN OF PROVENCAL VEGETABLES
Steps:
- For the vegetable tian: Preheat the oven to 350 degrees F. Lightly oil a 9 by 13-inch ceramic or glass baking dish. In a small bowl, combine the oil with the thyme, garlic, salt, and pepper.
- Arrange half of the vegetables in rows in the dish, interspersing the different types until the bottom of the dish is covered. Drizzle with half of the oil mixture. Make a final layer of mixed vegetables, and drizzle with the remaining oil mixture. Cover the top of the vegetables with lightly oiled parchment paper. Bake until the vegetables are tender, about 40 minutes.
- Remove the vegetable tian from the oven, keep warm in a warm place, and increase the oven temperature to 450 degrees F.
- For the tuna: Season the tuna with the salt and pepper. Heat the oil in a large nonstick skillet over high heat. Add the tuna and cook, turning once, until seared on both sides, about 2 minutes. Uncover the tian and place the seared tuna fillets on top of the vegetables, spacing them evenly. Bake, uncovered, until the tuna is rare to medium-rare, about 5 minutes. Spoon equal amounts of the sauce in the centers of 6 warmed plates. Using a wide spatula, lift portions of the tuna and vegetables and transfer to the plates.
- For the sauce: Place the tomato confit, garlic confit, water, salt and pepper in a blender and process on high speed. With the machine running, drizzle in the oil and blend until the sauce is emulsified, about 1 minute. Transfer to a medium bowl and stir in the parsley and thyme. Set aside at room temperature
- Place the tomatoes in a colander and toss with the salt. Let drain at room temperature for 2 hours. Pat the tomatoes dry with paper towels. Preheat the oven to 250 degrees F. Place the tomatoes, garlic, and rosemary in a nonreactive 2-quart saucepan. Add enough oil to cover the tomatoes. Cover the saucepan and bake until the tomatoes are very tender, but not falling apart, about 3 hours. Drain, discard the garlic and rosemary, and set the tomato confit aside for the sauce. (The tomato confit can be prepared up to 3 days in advance, covered and refrigerated.)
- Place the garlic cloves and 2 cups cold water in a small saucepan and bring to a boil over high heat. Drain. Repeat the procedure 2 more times. Return the drained garlic cloves to the saucepan and add the oil. Bring to a bare simmer over very low heat. Cook until the garlic is tender, about 40 minutes. Cool completely. Transfer to a 1-pint canning jar, add enough oil to cover the garlic, and seal. (The garlic confit can be prepared up to 3 weeks in advance, covered and refrigerated.)
PROVENCAL TUNA BURGER
Create a tuna burger suitable for the French countryside with black olives, cucumber and basil.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 15
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.
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 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 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
TUNA SALAD PROVENCAL
Make and share this Tuna Salad Provencal recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine vinegar, basil, mustard, garlic, salt, sugar and pepper. Whisk in olive oil.
- Steam beans until tender. Drain.
- Add beans, fennel, red pepper and scallions to bowl and toss gently.
- Arrange arugula on plates. Spoon salad over greens and top with crumbled tuna. Garnish with olives.
Nutrition Facts : Calories 461.3, Fat 31.7, SaturatedFat 4.7, Cholesterol 37.5, Sodium 819.2, Carbohydrate 21.1, Fiber 7.1, Sugar 7.6, Protein 24.8
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.
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
GRILLED TUNA WITH PROVENçAL VEGETABLES AND EASY AIOLI
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Provided by Amy Finley
Categories Tomato Backyard BBQ Dinner Seafood Tuna Eggplant Zucchini Summer Grill Grill/Barbecue Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
- Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.
More about "tuna provencale recipes"
TUNA PROVENCAL RECIPE | REAL SIMPLE
From realsimple.com
4.5/5 (2)Total Time 15 minsServings 4Calories 700 per serving
- In a bowl, combine the tuna, beets, scallions, parsley, salt, pepper, and remaining oil. Spoon alongside the lettuce.
- Slice the baguette in half lengthwise, then cut each half crosswise into 4-inch-thick pieces. Spread the cut side of each piece with the tapenade. Serve with the lettuce and tuna.
WHAT TO EAT IN PROVENCE: BEST PROVENçAL FOOD TO TRY CELEBRITY …
From celebritycruises.com
JULIA CHILD'S THON A LA PROVENCALE (TUNA STEAKS WITH WINE, …
From everydaycookingadventures.com
PROVENçAL TUNA SANDWICHES WITH FENNEL MAYO RECIPE - CURTIS …
From foodandwine.com
TUNA STEAKS PROVENCALE | RACHAEL RAY IN SEASON
From rachaelraymag.com
TUNA STEAKS PROVENCAL RECIPE | EATINGWELL
From eatingwell.com
PROVENçALE GRILLED TUNA RECIPE | MYRECIPES
From myrecipes.com
TUNA WITH PROVENçAL VEGETABLES RECIPE - BRUCE SHERMAN | FOOD
From foodandwine.com
SEARED TUNA PROVENCALE RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
TUNA WITH PROVENCALE VEGETABLES RECIPE BY ADMIN | IFOOD.TV
PROVENCAL TUNA SANDWICH RECIPE - FLAVORITE
From flavorite.net
OLIVE OIL-POACHED TUNA PROVENçAL RECIPE - FOOD REPUBLIC
From foodrepublic.com
TUNA STEAKS PROVENCAL RECIPE - WEBMD
From webmd.com
TUNA PROVENçAL RECIPE | MYRECIPES
From myrecipes.com
20 FRESH TUNA RECIPES - THE SPRUCE EATS
From thespruceeats.com
PROVENçAL | FOOD & WINE
From foodandwine.com
SEARED TUNA WITH SORREL PROVENCAL STYLE - PERFECTLY PROVENCE
From perfectlyprovence.co
TUNA PROVENCAL RECIPE BY KEBAB.KING | IFOOD.TV
From ifood.tv
PROVENçALE GRILLED TUNA - GLUTEN FREE RECIPES
From fooddiez.com
TUNA PROVENçAL RECIPE
From crecipe.com
SALADE PROVENçALE WITH TUNA AND RADISHES RECIPE
From goodhousekeeping.com
RECIPE FOR TUNA PROVENCALE - THE BOSTON GLOBE
From boston.com
TUNA PROVENçAL - ALIVE MAGAZINE
From alive.com
PROVENCALE TUNA RECIPE BY DIABETIC.FOODIE | IFOOD.TV
TUNA à LA PROVENçALE: RECIPE, ENGLISH AFTOUCH-CUISINE
From aftouch-cuisine.com
TUNA PROVENçALE ON A BAGUETTE - READERSDIGEST.CA
From readersdigest.ca
PROVENçAL TUNA CASSEROLE - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
TUNA PROVENçAL – SLOW FOOD FAST
From slowfoodfastrecipes.wordpress.com
TUNA & TOMATOES PROVENCALE RECIPE | EATINGWELL
From eatingwell.com
TUNA PROVENCALE
From crecipe.com
TUNA STEAKS PROVENCAL RECIPE - FOOD NEWS
From foodnewsnews.com
IFOOD.TV
From ifood.tv
FOOD IN PROVENCE: 12 DELICIOUS FOODS TO EAT IN SOUTHERN FRANCE
From beerandcroissants.com
TUNA PROVENCALE RECIPE RECIPE
From crecipe.com
PROVENçAL TUNA BURGERS RECIPE - PATRICK O'CONNELL - FOOD AND WINE
From foodandwine.com
#weeknight #time-to-make #course #main-ingredient #preparation #main-dish #seafood #vegetables #oven #fish #dietary #tuna #saltwater-fish #equipment #4-hours-or-less
You'll also love