How many servings does this recipe make?

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

Tuna and Artichoke Salad on Kalamata Olive Bread wi

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

Bake this irresistible Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli at home. Made with tuna, h…

This Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli relies on simple, everyday ingredients such as drained canned tuna, chopped artichoke hearts, sliced roasted red peppers and minced lemon zest. It comes together quickly and makes 4 servings, at about 1881 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

1881

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

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

Tips for the best results

Variations & substitutions

My Personal Notes

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