Provencal Tuna Salad Sandwich

• 2 tablespoons Minced garlic
• 2 Beefsteak Tomatoes
• 12 ounces Red Bell Peppers
• 12 oz ounces Green Bell Peppers
• 4 Green Onions medium diced
• 10 ounces Red Onion sliced (Julienne)
• 1 cup Cream Cheese
• 1 cup Mayonniase
• 24 ounces Packed Tuna (drained)
• 2 tablespoons capers (sliced)
• tt Lemon Juice (to taste)
• 2 tablespoons Herbes de Provence
• 1 tablespoon Dill weed (dry)
• tt Salt and Pepper (to taste)
• 4 ounces Olive Oil
• 2 French bread loaves

1. 1. Drain tuna and add to mixing bowl
2. 2. Add mayonnaise, cream cheese and capers (adjust to texture)
3. 3. Add minced garlic and seasonings and adjust to taste
4. 4. Take Olive oil and brush on the French bread cut into thirds.
5. 5. Assemble (at service time) the sandwich with remaining vegetables on the outer edges of the sandwich and the tuna spread on the inside.

garlic, tomatoes, red bell peppers, green bell peppers, green onions, red onion, cream cheese, mayonniase, capers, lemon juice, dill, salt, olive oil, bread

Taken from food52.com/recipes/16323-provencal-tuna-salad-sandwich (may not work)