Inspired by Pan Bagnat - a Provencal tuna sandwich - this is absolutely not your regular tuna salad sandwich. Filled with olives, capers, parsley and extra-virgin olive oil, this sandwich is full of flavor without any mayo!
- 1/4 small red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 1/2 cup parsley (leaves and tender stems)
- 1 garlic clove
- 1/4 cup olives, pitted
- 1 anchovy filet or 1/2 teaspoon anchovy paste
- 1 tablespoon capers
- 1 ciabatta bun
- 1 can/jar oil-packed tuna, drained
- 1 tablespoon + 1 teaspoon extra-virgin olive oil
- 1 slice of tomato
- Salt & black pepper
- Optional: Dijon mustard, cucumber slices, mixed greens
- In a medium-sized bowl, combine red onion and 1 tablespoon red wine vinegar. Stir and let sit for 10 minutes.
- Add 1/2 cup parsley, 1 garlic clove, 1/4 cup olives, 1 anchovy filet, 1 tablespoon capers and 1 tablespoon olive oil in a food processor and pulse until combined and a chunky paste forms. You can use an immersion blender or chop by hand if you prefer.
- Add olive mixture to onions and stir to combine.
- If desired, toast bread and scoop out a little of the insides of both pieces. If using, spread 2 teaspoons dijon mustard on both sides. Divide olive/onion mixture evenly on both sides as well.
- Add drained tuna to one side and drizzle with remaining 1 teaspoon olive oil. Add tomato and sprinkle with a little salt and a lot of black pepper. If using other toppings, like mixed greens or cucumber you can add those now as well.
- Place top slice on sandwich and press down with your hands to help everything combine. You can eat this sandwich immediately, but for best results, wrap in plastic wrap and then set under a heavy pan for up to overnight to really press the sandwich down and allow all the flavors to mingle.