1/3 Photos of 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.
My Private Note
Units: US | Metric
- 2 large tomatoes, peeled and chopped
- 5 black olives, pitted and finely chopped
- 1/4 teaspoon salt
- 6 ounces baguette, about 24 in long
- 1 1/2 tablespoons extra virgin olive oil
- 1 large onion
- 1 large green pepper, sliced
- 2 (6 ounce) cans tuna in water, drained
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon anchovy paste
- 1Mix tomatoes, olives and salt in a medium bowl and let stand until juicy, about 15 minutes.
- 2Meanwhile, 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.
- 3Using 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.
- 4Cut onion in half through stem end, then crosswise into thin semi-circles.
- 5Layer onion, green pepper slices and tuna over tomato mixture.
- 6Whisk vinegar, garlic, anchovy paste and remaining oil together and drizzle over tuna.
- 7Wrap 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.
- 8Cut diagonally into 4 sandwiches.
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Nutritional Facts for Tuna Provencale on a Baguette
Serving Size: 1 (314 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 331.3
- Calories from Fat 84
- Total Fat 9.4 g
- Saturated Fat 1.7 g
- Cholesterol 37.9 mg
- Sodium 766.7 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 3.6 g
- Sugars 6.0 g
- Protein 27.9 g
The following items or measurements are not included:
white wine vinegar