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Provençal Tuna Sandwiches with Radicchio


The combination of capers, olives, radicchio, onion, and herbs in this classic French tuna salad gets even better as it sits. It’s fantastic on crusty sourdough, but you could use a good gluten-free bread, too. Just be sure it’s well toasted before you start.

Serves 4

for the tuna salad:

⅓ cup diced marinated artichoke hearts

⅓ cup diced Kalamata olives

⅓ cup diced roasted red peppers

⅓ cup finely diced red onion

¼ cup capers

2 tablespoons red wine vinegar

1 teaspoon salt

2 cups tuna packed in olive oil

for the sandwiches:

8 slices sourdough, toasted

1 head radicchio

4 tablespoons mustard

1. In a large bowl, combine all the ingredients for the tuna salad.

2. To assemble the sandwiches, spread 4 slices of toast with 1 tablespoon of mustard each. Place a few leaves of radicchio on top of the mustard (cup side up), then place tuna salad on top of the radicchio cups, so the tuna salad rests inside the radicchio. Top each with another slice of bread. Wrap in parchment for your picnic.