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

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Tuna Salad with Herb Toast

    Recipe courtesy of Food Network Kitchen