Tuna Provencale On A Baguette Recipe

Name: Tuna Provencale On A Baguette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large tomatoes, peeled and chopped, 5 black olives, pitted and finely chopped, 1/4 teaspoon salt, 6 ounces baguette, about 24 in long, and more.

Yes, Tuna Provencale On A Baguette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna Provencale On A Baguette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions