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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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Sydney Mike July 24, 2011

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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BecR November 03, 2009

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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evelyn/athens June 13, 2007

This made quite a sandwich!! Next time, I would use red onion and maybe kalamata olives. Loved the mix of different textures. Used marinated red peppers. Thanks Annacia!

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Redsie April 07, 2007

This baguette would be perfect for picnics. I made this for lunch today and the only thing I change was I used half of a red onion as I thought a white or brown onion would be to strong for the recipe. The bagnette was very easy to put together and delicious. Thank you Annacia.

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Chef floWer March 10, 2007
Tuna Provencale on a Baguette