Provençal Tuna Sandwich, Salad Or Crostini No Mayonnaise

Total Time: 20 mins Preparation Time: 20 mins

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 sprigs fresh thyme or 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)

Recipe

• 1 pour tuna into mixing bowl and mash chunks finely.
• 2 add balsamic, thyme, ground pepper and 6 tbsp of olive oil and mix well.
• 3 add the rest of the ingredients and mix well.
• 4 observe texture and taste. add more olive oil, if needed, to hold the ingredients together. add more pepper, if needed, and salt to taste.
• 5 spread onto bread. cut sandwhich in half, and enjoy!
• 6 or scoop 1/2 cup of the mixture onto lettuce, and enjoy!
• 7 or top crostinis, and serve! (and enjoy!).
• 8 (mixture should keep covered in fridge for 4-6 days.).