Tuna Provencale on a Baguette

Recipe by Annacia

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.

Top Review by Sydney Mike

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]

Ingredients Nutrition


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

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