Provençal Tuna Sandwiches

If you're looking for the perfect "summer sandwich" this is the one! This sandwich is full of flavors and textures. The richness of the tuna, the crunch of the cucumbers and onions, the tanginess of the capers with fresh herbs and tomatoes?  What's not to love!?

The vinaigrette for the tuna and vegetables is a blend of red wine vinegar and Olive Wood Smoked Olive Oil. This olive oil is one of the newest selections at King's Olive Oil.   Savory notes of smoky olive wood are infused with the highest quality, fresh EVOO to make the Olive Wood Smoked Olive Oil. It's all natural with no artificial ingredients, preservatives or refined carrier oils! The flavor of olive wood smoke is close to that of oak wood smoke.

1/3 cup Olive Wood Smoked Olive Oil

¼ cup red wine vinegar

Kosher salt and freshly ground pepper

½ small red onion, thinly sliced

4 8-inch-long pieces French or Italian bread, split open**

1 clove garlic, halved

3 large plum tomatoes, cored (1 halved, 2 thinly sliced)

2 6 oz. jars tuna in olive oil (preferably Italian), lightly drained

1 red bell pepper, cut into thin strips

½ English cucumber, thinly sliced

¼ cup packed fresh parsley

2 T. capers, drained

Whisk the olive oil, vinegar, ¼ teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.

Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.

Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently.

Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.

**I used individual rolls.

Adapted from Food Network Magazine June 2017