Sunday, August 30, 2015
In my search the other day for new things to try (which I am constantly searching), I came across a picture of a Provencal Tuna Salad Sandwich. I did some research, and it's just a fancier, more gourmet version of tuna salad (if tuna salad can be gourmet) by adding some exciting things to it. My daughter has picked up my tuna salad habits, which is that I put mayo, mustard, and lots of dill relish in my tuna. A lot of times it runs off the sandwich, but that's okay. I like it that way.
The really fancy-pants name of this sandwich is pan-bagnat, which means wet bread in French. If I had known that meaning before I tried the sandwich, I probably would have steered clear of "wet bread." Doesn't sound very good.
Anywho, this sandwich is really easy to make and tastes amazing. If you're a tuna salad fan, you'll love it. Enjoy!
PROVENCAL TUNA SALAD SANDWICH
One 11-ounce pouch of tuna
2 T chopped roasted red peppers (from a jar)
3/4 C mayonnaise
1-2 T Dijon mustard, to taste
2 boiled eggs, chopped
1 T chopped black olives
Black pepper, to taste
1 1/2 teaspoons white wine vinegar
2 T small capers
1 teaspoon garlic powder
1/4 C chopped red onion
Arugula for serving, if desired
Ciabatta sandwich buns (or your bread of choice)
Whisk together the mayo, Dijon, black pepper, vinegar, and garlic powder. Stir in the remaining ingredients (not the bread or arugula) to combine. Serve the salad on the buns with some arugula leaves.