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1
Season the tuna generously with salt and transfer to a large resealable plastic bag.
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2
Add 1 cup of the olive oil, two-thirds of the garlic, the lemon zest, peppercorns, bay leaves and the canola oil.
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3
Seal the bag, pressing out the air.
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4
Refrigerate for 3 hours.
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5
Pour the bag contents into a large saucepan and bring to a simmer.
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6
Cook over low heat for 7 minutes, turning the tuna if it's not completely submerged.
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7
Remove from the heat; let stand for 30 minutes.
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8
Using a slotted spoon, transfer the tuna to a plate.
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9
Pick off the peppercorns and flake the fish.
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10
Discard the bay leaves and oil.
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11
Meanwhile, in a small saucepan of boiling salted water, cook the green beans until crisp-tender, about 2 minutes.
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12
Drain and cool under cold running water.
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13
Pat the beans dry and transfer them to a small bowl; add the lemon juice and 1 tablespoon of the olive oil.
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14
Season the beans with salt.
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15
In a mini food processor, combine the remaining garlic with the olives, anchovies and basil and process until finely chopped.
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16
Add the remaining 1/4 cup of olive oil and process to a chunky paste.
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17
Add the mayonnaise and pulse to blend.
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18
Spread the olive aioli on the focaccia rolls and fill the sandwiches with the roasted peppers, green beans and tuna.
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19
Close the sandwiches and serve.
