Provençal Tuna Sandwich, Salad or Crostini No Mayonnaise

Name: Provençal Tuna Sandwich, Salad or Crostini No Mayonnaise
Prep time: 20 min
Total time: 20 min
Yield: 2-3 sandwiches, 2-3 serving(s)
Ingredients: 1 (6 ounce) can tuna in water, drained (not too thoroughly, the tuna should still be a little wet); 1 shallots or 1/4 medium red onion, diced thin; 2 medium celery ribs, diced thin; 1 medium sour pickles or 4 cornichons, diced; 10 capers, diced (optional); 6 tablespoons extra virgin olive oil (or enough to get the consistency you like); 2 tablespoons balsamic vinegar; 1 teaspoon dried thyme or 1 teaspoon herbes de provence; 3 twists fresh ground pepper; 2 slices toasted rye bread (fresh, medium-width, for sandwich) or 6 inches baguette, sliced in half length-wise (fresh, medium-width, for sandwich); 4 -5 leaves butter lettuce (for salad) or 4 -5 leaves red leaf lettuce (for salad); 1 baguette, sliced on the diagonal brushed with olive oil and oven toasted (for crostinis)

Submitted by metrozazie

"I'm not a big fan of mayonnaise based tuna salad, so I've been developing this concoction over many years and I think it's just delicious now. After spending some time in Southern France I came up with this thyme/olive oil/balsamic based recipe. I actually get excited when I think I might make it for lunch. The only problem with leaving out the mayonnaise, and including the crucial two ribs of celery, is that the mixture tends to fall apart rather easily, which is not desirable when making sandwiches. To remedy this, I advise you to dice the vegetable ingredients as small as possible, to add plenty of olive oil (its great for your health and not fattening, so pour it on!) and to mash up the tuna chunks with the back of a fork well before mixing all the ingredients. Try making this into a yummy salad just by topping a bed of butter lettuce or red leaf with a large scoop of the mixture. No need to add dressing. Crostinis are equally easy. Simply brush slices of baguette with olive oil and bake for a few minutes (don't take your eyes off of them!), then put a teaspoon or two of the mixture on top of each one. Et voilà!"

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Ready In:: 20mins
Ingredients:: 12
Yields:: 2-3 sandwiches
Serves:: 2-3

ingredients

1 (6 ounce) can tuna in water, drained (not too thoroughly, the tuna should still be a little wet)
1 shallots or 1/4 medium red onion, diced thin
2 medium celery ribs, diced thin
1 medium sour pickles or 4 cornichons, diced
10 capers, diced (optional)
6 tablespoons extra virgin olive oil (or enough to get the consistency you like)
2 tablespoons balsamic vinegar
3 1 teaspoon dried thyme or 1 teaspoon herbes de provence
3 twists fresh ground pepper
2 slices toasted rye bread (fresh, medium-width, for sandwich) or 6 inches baguette, sliced in half length-wise (fresh, medium-width, for sandwich)
4 -5 leaves butter lettuce (for salad) or 4 -5 leaves red leaf lettuce (for salad)
1 baguette, sliced on the diagonal brushed with olive oil and oven toasted (for crostinis)

directions

Pour tuna into mixing bowl and mash chunks finely.
Add balsamic, thyme, ground pepper and 6 Tbsp of olive oil and mix well.
Add the rest of the ingredients and mix well.
Observe texture and taste. Add more olive oil, if needed, to hold the ingredients together. Add more pepper, if needed, and salt to taste.
Spread onto bread. Cut sandwhich in half, and enjoy!
Or scoop 1/2 cup of the mixture onto lettuce, and enjoy!
Or top crostinis, and serve! (And enjoy!).
(Mixture should keep covered in fridge for 4-6 days.).