Tuna Provencal Sandwiches

Name: Tuna Provencal Sandwiches
Total time: 12 min
Yield: 3 sandwiches
Cuisine: french
Ingredients: 2 stalks broccoli; 1 6- or 7-ounce can tuna in water, rinsed and drained; 5 Greek, Italian or French olives, pitted and cut in small pieces; 4 tablespoons chopped red onion; 1 tablespoon chopped fresh marjoram or oregano; 2 tablespoons balsamic vinegar; 2 tablespoons nonfat yogurt; 2 tablespoons light mayonnaise; 6 slices country French or Italian bread, whole wheat or white; 9 teaspoons Dijon mustard; 9 slices ripe field tomatoes or the equivalent in yellow or red cherry tomatoes, sliced in half

By Marian Burros

Total Time: 12 minutes
Rating: 4(16)
Comments: Read comments

Featured in: EATING WELL; Between the Bread, Lower-Fat Fillings

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Ingredients

Yield:3 sandwiches

2stalks broccoli
16- or 7-ounce can tuna in water, rinsed and drained
5Greek, Italian or French olives, pitted and cut in small pieces
4tablespoons chopped red onion
1tablespoon chopped fresh marjoram or oregano
2tablespoons balsamic vinegar
2tablespoons nonfat yogurt
2tablespoons light mayonnaise
6slices country French or Italian bread, whole wheat or white
9teaspoons Dijon mustard
9slices ripe field tomatoes or the equivalent in yellow or red cherry tomatoes, sliced in half

Ingredient Substitution Guide

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Preparation

Step 1
Trim stems from broccoli heads and steam heads until they are tender but still firm, about 5 minutes, depending on size. Drain and cut into bite-size pieces. Drain again.
Step 2
Combine broccoli, tuna, olives, onion, marjoram, vinegar, yogurt and mayonnaise and mix well.
Step 3
Spread each slice of bread with 1½ teaspoons of mustard.
Step 4
Place three slices of tomato on three slices of bread. Top with tuna mixture and remaining bread.

Tip

These sandwiches can be prepared in advance if you have very sturdy bread and like it slightly moist. But if you prefer dry bread, assemble the sandwiches just before serving.