Provençal Tuna Sandwich

Ingredients

• 1 medium Red Onion (sliced thin)
• 1 clove Garlic (minced)
• 3 tablespoons Red Wine Vinegar
• 1 large Tomato (sliced thin, drained on paper towel)
• 1 piece Baguette (about 18 inches long, 3" wide, 2" tall; good-quality French baguette)
• 0.33 cup Extra Virgin Olive Oil (divided: 1/4 cup for salad, 2 tbsp for brushing bread, extra 2 tbsp for drizzle)
• 2 tablespoons Dijon Mustard
• 0.5 cup Fresh Parsley (leaves and tender stems, loosely packed)
• 2 tablespoons Fresh Marjoram Leaves
• 3 tablespoons Capers (rinsed)
• 3 fillets Anchovy Fillets (rinsed and patted dry)
• 0.75 cup Niçoise Olives (pitted)
• 2 6.5 oz jars Tuna in Oil (drained; high-quality canned tuna packed in oil)
• 3 large Hard Boiled Eggs (peeled and sliced thin)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Slice Onion and Mince Garlic

   Cut the red onion in half and slice it thin; mince one garlic clove.

   Time: PT5M

2. Marinate Onion

   Place the sliced onion and minced garlic in a small bowl, add 3 Tbsp red wine vinegar, and toss. Let sit to soften.

   Time: PT5M

3. Prepare Tomato

   Core the tomato, slice it thin, and lay the slices on a paper‑towel‑lined plate to drain excess moisture.

   Time: PT2M

4. Hollow Out Baguette

   Slice the baguette lengthwise, keep the top piece intact, and scoop out the interior, leaving about a ¼‑inch border all around to form a boat.

   Time: PT5M

5. Toast Baguette

   Place the hollowed baguette halves on a rimmed baking sheet and bake in a preheated 350°F oven until lightly golden.

   Time: PT5M

   Temperature: 350°F

6. Make Olive‑Herb Salad

   In a food processor, combine ½ cup parsley, 2 Tbsp marjoram leaves, 3 Tbsp capers, 3 anchovy fillets, and ¾ cup pitted Niçoise olives. Pulse 10‑12 times until coarsely chopped.

   Time: PT5M

7. Combine Salad with Onion Mixture

   Transfer the chopped olive mixture to the onion‑vinegar bowl. Add ¼ cup olive oil, 2 Tbsp Dijon mustard, and ¼ tsp freshly ground black pepper. Toss until evenly coated.

   Time: PT3M

8. Oil the Bread Interior

   Brush the interior surfaces of the toasted baguette with about 2 Tbsp extra‑virgin olive oil (≈1 Tbsp per side).

   Time: PT2M

9. Assemble the Sandwich

   Layer two‑thirds of the olive‑onion mixture inside the bread, then add the drained tuna (break into chunks), drizzle 2 Tbsp olive oil over the tuna, layer tomato slices, then thinly sliced hard‑boiled eggs, and finally top with the remaining olive mixture. Replace the top half of the baguette.

   Time: PT7M

10. Wrap and Weight

    Wrap each assembled sandwich tightly in plastic wrap, place on a rimmed baking sheet, cover with a second sheet, and set a Dutch oven (or other heavy pot) on top to press.

    Time: PT5M

11. Press and Rest

    Let the weighted sandwiches sit for at least 1 hour at room temperature to compact the layers.

    Time: PT1H

12. Slice and Serve

    Unwrap, cut each sandwich into thirds (or halves), and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red Onion: Yellow onion, Shallots
• Instead of Garlic: Garlic powder (1/8 tsp)
• Instead of Red Wine Vinegar: White wine vinegar, Sherry vinegar
• Instead of Tomato: Heirloom tomato, Plum tomato
• Instead of Baguette: Ciabatta roll, Crusty roll
• Instead of Extra Virgin Olive Oil: Other high-quality olive oil
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Fresh Parsley: Cilantro (different flavor)
• Instead of Fresh Marjoram Leaves: Dried marjoram (1 tsp), Oregano
• Instead of Capers: Green olives, chopped
• Instead of Anchovy Fillets: Anchovy paste (1 tsp)
• Instead of Niçoise Olives: Kalamata olives, Green olives
• Instead of Tuna in Oil: Canned tuna in water, Canned salmon
• Instead of Hard Boiled Eggs: Deviled eggs, Omit for vegetarian version
• Instead of Black Pepper: White pepper

Equipment Needed

• Chef's Knife
• Cutting Board
• Food Processor
• Small Mixing Bowl
• Large Mixing Bowl
• Baking Sheet
• Oven
• Paper Towels
• Measuring Spoons
• Measuring Cup
• Plastic Wrap
• Dutch Oven
• Serrated Bread Knife
• Pastry Brush
• Spatula

Critical Steps — Do Not Skip

• Toast baguette until lightly golden
• Pulse olive‑herb mixture to a coarse but even texture
• Brush interior of bread with olive oil to prevent sogginess
• Press sandwiches for at least one hour to compact layers

Chef Tips from the Video

• Use a high‑quality, crusty baguette for the best texture.
• Dry tomato slices thoroughly to avoid excess moisture.
• Brush olive oil on both sides of the bread interior for a moisture barrier.
• Pressing the sandwich not only compacts it but also melds the flavors.
• Slice with a serrated knife to keep the crust intact.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; store up to 2 days.

Freezer: Not recommended; bread may become soggy after thawing.

Room temperature: Best eaten within 4 hours of pressing; otherwise refrigerate.

Make-Ahead Tips

• Prepare the olive‑herb salad a day ahead and store in an airtight container.
• Toast the baguette and brush with oil up to 12 hours in advance; keep wrapped.
• Assemble the sandwich, press, and refrigerate; re‑heat briefly before serving if desired.

Frequently Asked Questions