Make Ahead

Provencal Tuna Salad Sandwich

February 27, 2012
4.5 Stars
  • Makes 6 sandwiches
Author Notes

This unexpected treat is a savory way to get fueled up for the rest of your day. It has wonderful little surprises in it like Dill Weed and lavender to name a few. —chefviolet

  • 2 tablespoons Minced garlic
  • 2 Beefsteak Tomatoes
  • 12 ounces Red Bell Peppers
  • 12 oz ounces Green Bell Peppers
  • 4 Green Onions medium diced
  • 10 ounces Red Onion sliced (Julienne)
  • 1 cup Cream Cheese
  • 1 cup Mayonniase
  • 24 ounces Packed Tuna (drained)
  • 2 tablespoons capers (sliced)
  • tt Lemon Juice (to taste)
  • 2 tablespoons Herbes de Provence
  • 1 tablespoon Dill weed (dry)
  • tt Salt and Pepper (to taste)
  • 4 ounces Olive Oil
  • 2 French bread loaves
In This Recipe
  1. 1. Drain tuna and add to mixing bowl
  2. 2. Add mayonnaise, cream cheese and capers (adjust to texture)
  3. 3. Add minced garlic and seasonings and adjust to taste
  4. 4. Take Olive oil and brush on the French bread cut into thirds.
  5. 5. Assemble (at service time) the sandwich with remaining vegetables on the outer edges of the sandwich and the tuna spread on the inside.

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1 Review

Achefwannabe June 13, 2016
Made this tonight. I used 15 ounces of tuna and cut every thing else in half. I was afraid the tuna would get lost. My wife ate plain on 8 grain bread and thought it was tasty. I thought the herbs were still a little overpowering. Would have been better with tomato.