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

Name: Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 8 slices kalamata olive bread; 1 small red onion, sliced; 4 slices provolone

Servings: persons

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
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
8 slices kalamata olive bread
1 small red onion, sliced
4 slices provolone

1
In a bowl, combine all ingredients for the salad.
2
Keep refrigerated until ready to serve.
3
For the Aioli: In food processor combine first 5 ingredients.
4
Turn on processor and slowly add the oils for emulsification.
5
Add the herbs, and salt and pepper.
6
This sauce is enough aioli for 10 sandwiches.
7
Spread aioli on 1 slice of bread.
8
Top with tuna salad, sliced red onion, cheese, and the other slice of bread.
9
Grill on panini press for 3 to 5 minutes.

1881

kcal

Calories

189

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups drained canned tuna, 2/3 cup chopped artichoke hearts, 1/4 cup sliced roasted red peppers, 2 teaspoon minced lemon zest, and more.

Yes, Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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