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1
Using a small bowl, mix the fennel seeds, lemon zest, red pepper, garlic, and 2 tablespoons olive oil.
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2
Brush the mixture onto both sides of the tuna.
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3
Season lightly with salt and wrap each piece of tuna with 1 piece of prosciutto.
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4
Refrigerate for at least 1/2 hour or up to 8 hours.
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5
When youre ready to assemble the sandwiches, heat the remaining 1 tablespoon olive oil in a medium skillet over high heat.
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6
Sear the fillets about 1 minute on each side (just enough to crisp the prosciutto).
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7
Ideally, the tuna should still be reddish pink in the middle.
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8
You can also grill the tuna 23 minutes on each side if you prefer.
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9
Mix all the ingredients together in a large bowl and let marinate in the refrigerator for at least 1 hour.
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10
Olive salad keeps beautifullyit will last in the refrigerator for up to three weeks.
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11
Preheat the oven to 350F.
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12
Lay equal portions of the provolone on one half of each roll.
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13
Top with the seared tuna, olive salad, and arugula, and place the other half of bread on top.
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14
Warm in the oven if you like, until the cheese starts to melt.
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15
(If warming, add arugula after the sandwich comes out of the oven.)
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16
If you buy it, youll need about 1 1/2 cups prepared olive salad (see Sources, p. 384).
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17
Or you can make your own as follows.
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18
Leftover olive salad makes a great instant Italian salad with romaine, arugula, cheese, and tomatoes.
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19
Its also wonderful with crabmeat, grilled eggplant, and artichokes.
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20
I always have some in my fridge and use it to fancy up a simple salami sandwich for my husbands lunch box.
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21
Stock up at Central Grocery on your next trip to New Orleans!
