|1 small||Onion,coarsly chopped|
|1 medium||Carrot, scrubbed,coarsly chopped|
|1||Celery rib, sliced|
|3||Black peppercorns, whole|
|1 pounds||Yellowfin tuna, skinnless, cut into 2 inch pieces|
|2 tablespoons||Red peppers, diced|
|2 tablespoons||Yellow peppers, diced|
|¼ cup||Red onions, minced|
|1 tablespoon||Basil, julienned|
|1 teaspoon||Fennel seeds, toasted|
|¾ teaspoon||Kosher salt|
|1½ tablespoon||Lemon juice|
|2 teaspoons||Red wine vinegar|
|1 tablespoon||Dijon mustard|
|½ teaspoon||Kosher salt|
|2 teaspoons||Garlic, finely minced|
|1½ cup||Olive oil|
|¾ teaspoon||Coarsly ground black pepper|
|Freshly ground black pepper to taste|
|Fresh lemon juice to taste|
|12 slices||Sourdough, white or whole wheat bread|
|2½ cup||Arugula, trimmed, washed and dried|
|8 slices||Slab bacon, cooked crisp|
1. To make the aioli, combine the egg yolks, lemon juice, vinegar, mustard, salt and garlic in a food processor. Start the motor and slowly add the olive oil in a constant stream until all the oil is absorbed and the mixture has the consistency of mayonnaise. Add the pepper and mix for an additional 10 seconds. Transfer the aioli to a bowl; cover, and reserve in the refrigerator.
2. Combine 4 cups water, onion, carrot, celery, bay leaf, and peppercorns in a 2 quart saucepan over high heat. Bring to a boil, lower to a simmer and cook for 15 minutes, covered. Add the tuna pieces and simmer until they are cooked through, approximately 10 minutes.
3. Remove the tuna from the cooking liquid (the liquid can be strained and saved refrigerated or frozen to be used again). While the tuna is still warm, flake it into small pieces with a fork or with your fingers. It is best to flake the tuna while warm because as it cools and firms up, it takes much more effort to break apart, resulting in a less appealing texture. Set aside, loosely covered to cool.
4. Mix together the flaked tuna, red and yellow peppers, red onion, herbs, fennel seeds, salt and ½ cup of aioli. Combine well and taste for seasoning, adding salt, pepper, or lemon juice if you like. The tuna salad can be made ahead to this point and stored, covered and refrigerated until the next day.
5. Spread a slice of bread first with some of the aioli, then with a spoonful of the tuna salad. Top with a few leaves of arugula, and one slice of the bacon. Repeat with a second slice of bread. Stack one layer on the other and finish by topping with a third slice of bread. Repeat to make three more club sandwiches. Slice each sandwich into halves or thirds and skewer each with a toothpick.
Serve with hot garlic potato chips. Use any left over lemon-pepper aioli as a dressing for sliced steak sandwiches, grilled fish or steamed vegetables.
Recipe obtained from the book "The Union Square Cafe Cookbook" by Danny Meyer and Michael Romano.
Posted to CHILE-HEADS DIGEST V4 #129 by tgreaves@... on Sep 19, 1997
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