Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli

Total Time:
30 min
25 min
5 min

4 servings

  • Albacore Tuna and Artichoke Salad:
  • 2 cups drained canned tuna
  • 2/3 cup chopped artichoke hearts
  • 1/4 cup sliced roasted red peppers
  • 2 teaspoon minced lemon zest
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped parsley leaves
  • Salt and pepper
  • Fresh Herb and Garlic Aioli:
  • 3 egg yolks, plus 1 whole egg*
  • 2 tablespoons Dijon mustard
  • 2 tablespoons roasted garlic
  • 1 lemon, juiced
  • 2 cups olive oil
  • 1 cup canola oil
  • 1 tablespoon minced fresh sage leaves
  • 1 1/2 teaspoons minced thyme leaves
  • 1 1/2 teaspoons minced rosemary leaves
  • Salt and pepper
  • Sandwich:
  • 8 slices kalamata olive bread
  • 1 small red onion, sliced
  • 4 slices provolone
  • In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.

  • For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.

  • Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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