Tuna Provencal

Think of this as a Nicoise salad that got tired of sitting on a plate and decided to become a sandwich.

Briny capers and sliced black olives bring that unmistakable Provencal punch, while chopped roma tomatoes and minced red onion add crunch and color.

A quick toss in olive oil and red wine vinegar pulls everything together in minutes, no stove required.

Pile it on whole grain bread with a handful of peppery watercress for a satisfying lunch, or spread it over mixed greens with boiled potatoes, quartered eggs, and tender green beans for a proper composed salad.

Variations

• Classic Nicoise plate: Skip the bread entirely and arrange the tuna salad over greens with potatoes, hard-boiled eggs, and blanched green beans
• Mediterranean wrap: Roll the tuna mixture into a warm flour tortilla with shredded romaine and crumbled feta
• Appetizer crostini: Spoon onto toasted baguette slices and finish with a squeeze of lemon

Chef Tips

• Use oil-packed tuna for richer flavor that stands up to the bold olives and capers
• Seed the roma tomatoes before chopping so the salad stays firm, not soggy
• Let the dressed tuna sit for 10 minutes before serving so the vinaigrette soaks into every bite