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Tuna Sandwiches Provençal
(Published: )
Prep Time Cooking Time Servings
4 people
  • 1/2 cup mayonnaise
  • 2 tbsp drained bottled capers, rinsed and chopped
  • 2 tsp coarse-grain mustard
  • 2 tsp anchovy paste
  • 1 tsp tomato paste
  • 1/2 tsp black pepper
  • 3 tbsp white wine vinegar
  • 2 (6-oz) cans light tuna
  • 4 tbsp olive oil
  • 4 ciabatta or kaiser rolls, halved horizontally
  • 1 head lettuce (1/2 lb), coarse outer leaves discarded
  • 2 or 3 medium tomatoes, in 1/3-inch-thick slices
  • 3 large hard-boiled eggs, in 1/2-inch-thick slices

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1. Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.

2. Whisk in remaining 2 tablespoons vinegar to olive oil. Brush insides of all roll halves generously with mixture.

3. Drain tuna. Add to mayonnaise mixture and stir to combine.

4. Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.

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