Provencal Tuna Sandwiches


by: Lizabeth

Scallops should be cream colored or slightly pink. The bright white ones have been soaked in tripoly-phosphate and water. As soon as they get hot, the water runs out and prevents browning.


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serves: 6

1 pound fresh albacore or ahi tuna (about 1 inch thick)

Extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 French sandwich rolls

2 ripe tomatoes, thinly sliced

3 hard-cooked eggs, thinly sliced

Arugula or Boston [bibb] lettuce


1/2 cup black olives, pitted and finely chopped

1/3 cup extra virgin olive oil

2 tablespoons finely chopped fresh basil

2 tablespoons red wine vinegar

1 tablespoon minced shallots

2 teaspoons capers, minced

1/2 teaspoon stone ground mustard

Kosher salt

Freshly ground black pepper

Nutrition Facts
Provencal Tuna Sandwiches

Servings Per Recipe: 6

Amount per Serving

Calories: 386

  • Total Fat: 21.4 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0 g
  • Cholesterol: 122 mg
  • Sodium: 465.6 mg
  • Total Carbs: 22.3 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 1.5 g
  • Protein: 24.7 g

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1.  To make the dressing: In a large bowl, whisk the dressing ingredients including salt and pepper to

2.  Taste.

3.  Lightly coat both sides of the tuna with oil and season with the salt and pepper. Grill over Direct High heat until just turning opaque throughout, 8 to 10 minutes, turning once. While the tuna is still warm, break into bite-size pieces and add to the bowl with the dressing; toss gently.

4.  Cut the rolls open and brush the cut sides with oil. Grill, cut side down, over Direct High heat until lightly toasted, about 30 seconds.

5.  Spoon some of the tuna mixture on the bottom half of each roll. Top with tomatoes, eggs, and lettuce, and drizzle with a little more olive oil if desired. Serve at room temperature.

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