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