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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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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    • on April 07, 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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    • on March 10, 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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    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
    25%
    Total Fat 9.4 g
    14%
    Saturated Fat 1.7 g
    8%
    Cholesterol 37.9 mg
    12%
    Sodium 766.7 mg
    31%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 3.6 g
    14%
    Sugars 6.0 g
    24%
    Protein 27.9 g
    55%

    The following items or measurements are not included:

    white wine vinegar

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