Tuna Salad Provencal Food

PAN BAGNAT (PROVENçAL TUNA SANDWICH)

Steps:

• In a small bowl, mix together olive oil, minced garlic, salt, and pepper. Set aside to infuse the oil for 5-10 minutes while you prepare the other ingredients. (This could be done up to 12 hours ahead of time to really get a punch of flavor into the oil.)
• Slice the baguette length-wise, all the way through, creating two long halves.
• Drizzle the garlic infused olive oil over the two halves of the bread. Layer the tomato slices, red onions, and green pepper slices over one of the halves. Continue layering the tuna, sliced eggs, olives, and anchovies (if using).
• Top the sandwich with the second half of baguette. Press the sandwich firmly to help keep the ingredients in place and cut the baguette into four even pieces.
• The sandwich can be eaten immediately, but for the traditional, pressed version that is great for taking on picnics, wrap each piece tightly in plastic wrap and place it under some sort of weight (a cast iron pan, a can of tuna, a plate weighted down with some bags of beans). Press the sandwich for at least 30 minutes, or it can be refrigerated and pressed for up to 24 hours. The longer the sandwich sets, the more the flavors will infuse. Let the sandwich come to room temperature before serving.

PROVENCAL TUNA SANDWICHES

Steps:

• Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.
• Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.
• Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.

PROVENCAL SALAD

Steps:

• Make dressing:
• Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
• Make salad:
• Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
• Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
• Gently flake tuna and toss with 1 tablespoon dressing.
• Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.

BEST EVER TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

TUNA SALAD PROVENCAL

Steps:

• In a mixing bowl, combine vinegar, basil, mustard, garlic, salt, sugar and pepper. Whisk in olive oil.
• Steam beans until tender. Drain.
• Add beans, fennel, red pepper and scallions to bowl and toss gently.
• Arrange arugula on plates. Spoon salad over greens and top with crumbled tuna. Garnish with olives.

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

TUNA PROVENCAL

Steps:

• In a large bowl flake tuna with a fork. Stir in capers, black olives, onion and tomatoes. Pour in oil and vinegar and toss to coat. Season and serve with watercress on whole grain bread. Alternative: Arrange mixed greens on plate and top with a quartered boiled new potato, quartered boiled egg and steamed green beans. In center place a scoop of the tuna salad.

GRILLED TUNA RICE SALAD PROVENCAL

Steps:

• Combine the rice with 1 1/2 cups water, and bring to a boil. Reduce the heat, cover and simmer, cooking a total of 17 minutes.
• Meanwhile, slice the onions about 1/4-inch thick. Prepare a stove-top grill.
• Wash and dry the tuna. Grill the tuna according to the Canadian rule: measure the fish at thickest part and cook for 8 to 10 minutes to the inch.
• Grill the onions, turning once or twice, until they are soft.
• Wash, trim and coarsely chop the peppers.
• Heat a nonstick pan until it is very hot. Reduce the heat, add oil and saute the peppers until they are soft.
• Mince the garlic, and add to the peppers.
• Wash, dry and chop the oregano, and combine it in a serving bowl with the vinegar, yogurt and mayonnaise. When the tuna is done, cut it up into small chunks and stir the chunks into this mixture. When the onions are cooked, cut them up coarsely and add. Then, add the sauteed pepper and garlic.
• Mix in the rice, and season with salt and pepper.
• Wash, trim and slice the tomatoes, and serve with the rice salad and bread.