Italian Tuna Sandwiches with Aioli

Italian Tuna Sandwiches with Aioli
Author
Katie Kambridge
Source of Recipe
The Boston Globe, July 8, 2009
Serves/Makes/Yields
4
Ingredients

AIOLI

1 anchovy, finely chopped

Juice of 1/2 lemon

1 clove garlic, finely chopped

Small handful fresh parsley leaves

2 tablespoons olive oil

1/2 cup mayonnaise

1 teaspoon capers

Salt and pepper, to taste

SANDWICHES

1 can (8 ounces) Italian tuna in olive oil

8 cherry tomatoes, cut into quarters

1 tablespoon capers

2 ounces marinated artichoke hearts, coarsely chopped

2 tablespoons olive oil

4 ciabatta rolls

2 cups of arugula tossed with 1 teaspoon olive oil

Shaved Parmesan (for garnish)

 

Preparation

AIOLI

1. In a food processor, combine the anchovy, lemon juice, garlic, and parsley. Slowly add the olive oil, mixing until smooth.

2. In a bowl, stir the mayonnaise until smooth. Stir in the parsley mixture, capers, salt, and pepper. Taste for seasoning and add more salt and pepper, if you like.

SANDWICHES

1. In a bowl, combine the tuna, tomatoes, capers, artichokes, and olive oil.

2. Spread aioli on each roll. Top with tuna. Add arugula leaves and Parmesan. Close the sandwiches. 

 

Type of Meal