Provencal Tuna Sandwich, Salad or Crostini No Mayonnaise

• 1 (6 ounce) can tuna in water, drained (not too thoroughly, the tuna should still be a little wet)
• 1 shallots or 14 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)

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.
5. Add more olive oil, if needed, to hold the ingredients together.
6. Add more pepper, if needed, and salt to taste.
7. Spread onto bread.
8. Cut sandwhich in half, and enjoy!
9. Or scoop 1/2 cup of the mixture onto lettuce, and enjoy!
10. Or top crostinis, and serve!
11. (And enjoy!
12. ).
13. (Mixture should keep covered in fridge for 4-6 days.
14. ).

tuna, shallots, celery, sour pickles, capers, extra virgin olive oil, balsamic vinegar, thyme, ground pepper, rye bread, butter, baguette

Taken from www.food.com/recipe/proven-al-tuna-sandwich-salad-or-crostini-no-mayonnaise-473041 (may not work)