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    You are in: Home / Recipes / Tuna Provencale on a Baguette Recipe
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    Tuna Provencale on a Baguette

    Tuna Provencale on a Baguette. Photo by Chef floWer

    1/3 Photos of Tuna Provencale on a Baguette

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Annacia's Note:

    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.

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    Units: US | Metric


    1. 1
      Mix tomatoes, olives and salt in a medium bowl and let stand until juicy, about 15 minutes.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Cut onion in half through stem end, then crosswise into thin semi-circles.
    5. 5
      Layer onion, green pepper slices and tuna over tomato mixture.
    6. 6
      Whisk vinegar, garlic, anchovy paste and remaining oil together and drizzle over tuna.
    7. 7
      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.
    8. 8
      Cut diagonally into 4 sandwiches.

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    Ratings & Reviews:

    • on July 24, 2011


      I pretty much followed your recipe on down, though I did use a red onion (as per other reviewers) AND used a shrimp paste instead of the anchovy kind! Great tasting sandwiches, these, & another time I'd be happy to cut them smaller yet & have them on one of my finger food counters this next month! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

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    • on November 03, 2009


      What a wonderful sandwich! Loved the Provencale flavors of olives and olive oil which went so nicely with the tuna. Made using red onions as suggested by another reviewer, and with my own recipe for the baguette. A very enjoyable lunch that DH and I enjoyed with a bottle of chablis on the patio today. Thanks Annacia!

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    • on June 13, 2007


      Wonderful sandwich - tremendous - delicious - I need more adjectives. I used a very sturdy sourdough baguette cause I was going to be taking this to the beach. I have made similar sandwiches, but never with tuna. This version is a must-try for all sandwich lovers (especially at the beach, with sand between your toes). The flavours are VERY Provence - like eating a Salade Nicoise.

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    Read All Reviews (5)


    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

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