Italian tuna sandwiches with aioli

July 8, 2009

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Serves 4 AIOLI

1 anchovy, finely chopped
Juice of 1/2 lemon
1 clove garlic, finely chopped
Small handful fresh parsley leaves
2 tablespoons olive oil
1/2 cup mayonnaise
1 teaspoon capers
Salt and pepper, to taste
1. In a food processor, combine the anchovy, lemon juice, garlic, and parsley. Slowly add the olive oil, mixing until smooth.

2. In a bowl, stir the mayonnaise until smooth. Stir in the parsley mixture, capers, salt, and pepper. Taste for seasoning and add more salt and pepper, if you like.


1 can (8 ounces) Italian tuna in olive oil
8 cherry tomatoes, cut into quarters
1 tablespoon capers
2 ounces marinated artichoke hearts, coarsely chopped
2 tablespoons olive oil
4 ciabatta rolls
2 cups of arugula tossed with 1 teaspoon olive oil
Shaved Parmesan (for garnish)
1. In a bowl, combine the tuna, tomatoes, capers, artichokes, and olive oil.

2. Spread aioli on each roll. Top with tuna. Add arugula leaves and Parmesan. Close the sandwiches. Adapted from Nebo