Lighten up a traditional tuna salad sandwich with an oil-and-vinegar dressing and plenty of fresh veggies.

INGREDIENTS of Provencal Tuna Sandwiches

    • 1/2 cup mayonnaise
    • 2 tablespoons drained bottled capers, rinsed and chopped
    • 2 teaspoons coarse-grain mustard
    • 2 teaspoons anchovy paste
    • 1 teaspoon tomato paste
    • 1/2 teaspoon black pepper
    • 3 tablespoons white-wine vinegar
    • 2 (6-oz) cans light tuna in olive oil
    • 4 ciabatta or kaiser rolls, halved horizontally
    • 1 head Boston lettuce (1/2 lb), any coarse outer leaves discarded
    • 2 or 3 medium tomatoes, cut into 1/3-inch-thick slices
    • 3 large hard-boiled eggs, cut into 1/2-inch-thick slices

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  1. PREPARATION of Provencal Tuna Sandwiches

  1. Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper and 1 tablespoon vinegar in a bowl.
  2. Drain the tuna oil in a bowl and stir in the remaining 2 tablespoons of vinegar. Brush the inside of all roll halves liberally with the mixture.
  3. Add the tuna to the mayonnaise mixture and stir to combine.
  4. Prepare sandwiches with lettuce, tomatoes, eggs and tuna on a work surface.
  5. Weight the sandwiches with a thick cutting board, large plate or platter for about 10 minutes