Recette Strawberry Mascarpone Tartlets
A Taste of the Mediterranean Between Two Slices
This tuna sandwich offers a creative way to enjoy tomatoes with Provençal-style dried La Vigne tomatoes, full of flavour and delicately infused with herbs. Their rich flavour pairs perfectly with tuna for a fresh, hearty sandwich that’s easy to prepare. The perfect recipe to rediscover tomatoes and bring a Mediterranean touch to your lunch.
Ingredients
Tuna Mixture:
- 2 cans (198 g each) albacore tuna, drained
- 125 ml (1/2 cup) finely chopped shallots
- 125 ml (1/2 cup) coarsely chopped mixed olives
- 80 ml (1/3 cup) capers
- 45 ml (3 tbsp) olive oil
- Salt and pepper, to taste
Sandwiches:
- 125 ml (1/2 cup) mayonnaise
- 1 garlic clove, minced
- 2 Kaiser rolls, halved
- Folia lettuce, as desired
- 10 to 12 slices Provençal-style dried tomatoes
Provençal-Style Dried Tomatoes:
- 1 container La Vigne tomatoes, cut into thick slices
- A drizzle of olive oil
- Herbes de Provence, to taste
- Garlic powder, salt and pepper, to taste
Preparation
Sandwiches
- In a bowl, combine all the tuna mixture ingredients. Set aside.
- In another bowl, mix the mayonnaise and garlic.
- Place the Kaiser rolls on a work surface. Spread the garlic mayonnaise over the cut sides.
- Add the lettuce and tuna mixture. Top with the dried tomato slices.
- Close the sandwiches and enjoy
Provençal-Style Dried Tomatoes
- Place the tomato slices on a baking sheet or in a deep dish.
- Drizzle with olive oil and season with Herbes de Provence, garlic powder, salt and pepper.
- Arrange the slices on dehydrator trays and dry for 7 to 8 hours. Temperature to be confirmed: your version indicated “45°F.”
- Once dried, refrigerate the tomatoes in an airtight container. Storage time to be confirmed.
Oven Method:
Set the oven to its lowest temperature. Place the tomato slices on a wire rack set over a baking sheet. Dry for 3 to 4 hours, or until the desired texture is reached, turning the slices every 45 minutes.
