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1
Make aioli: Combine egg yolks, lemon juice, vinegar, mustard, garlic and salt in a food processor.
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2
With the machine running, slowly add the olive oil in a constant stream through the feed tube until all the oil is absorbed and the mixture has the consistency of mayonnaise.
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3
Add pepper and mix 10 seconds.
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4
Transfer to a bowl, cover and refrigerate.
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5
Combine 4 cups water, onion, carrot, celery, bay leaf and peppercorns in a 2-quart saucepan and bring to a boil over high heat.
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6
Lower to simmer, cover and cook for 15 minutes.
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7
Add the tuna pieces and simmer until they are barely cooked through, about 10 minutes.
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8
Remove the cooked tuna from the cooking liquid to a bowl using a slotted spoon.
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9
While the fish is still warm, flake it into small pieces with a fork or your fingers.
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10
(The fish firms up as it cools and will not flake as nicely.) Cover loosely and let cool.
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11
Crush the fennel seeds between two sheets of waxed paper; dry fry in a small skillet until fragrant.
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12
Place in large bowl; add 1/2 cup aioli, the red and yellow peppers, onion, herbs and salt and set aside.
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13
Mix the flaked tuna into the fennel mixture.
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14
Combine well and taste for seasonings, adding salt, pepper and lemon juice as needed.
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15
(The tuna salad can be made ahead to this point without the herbs and refrigerated until the next day; stir in the herbs just before using.) Spread a slice of sourdough bread with the aioli, then with a spoonful of the tuna salad.
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16
Top with a few leaves of the arugula and one slice of bacon.
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17
Repeat with a second slice of sourdough.
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18
Stack one layer on top of another and finish by topping with a third slice of sourdough.
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19
Repeat to make three more club sandwiches.
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20
Slice each sandwich into halves or thirds and secure each piece with a toothpick.
