Union Square Cafe's Tuna Club Sandwich

Recipe by chia2160
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make aioli: Combine egg yolks, lemon juice, vinegar, mustard, garlic and salt in a food processor.
  • 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.
  • Add pepper and mix 10 seconds.
  • Transfer to a bowl, cover and refrigerate.
  • Combine 4 cups water, onion, carrot, celery, bay leaf and peppercorns in a 2-quart saucepan and bring to a boil over high heat.
  • Lower to simmer, cover and cook for 15 minutes.
  • Add the tuna pieces and simmer until they are barely cooked through, about 10 minutes.
  • Remove the cooked tuna from the cooking liquid to a bowl using a slotted spoon.
  • While the fish is still warm, flake it into small pieces with a fork or your fingers.
  • (The fish firms up as it cools and will not flake as nicely.) Cover loosely and let cool.
  • Crush the fennel seeds between two sheets of waxed paper; dry fry in a small skillet until fragrant.
  • Place in large bowl; add 1/2 cup aioli, the red and yellow peppers, onion, herbs and salt and set aside.
  • Mix the flaked tuna into the fennel mixture.
  • Combine well and taste for seasonings, adding salt, pepper and lemon juice as needed.
  • (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.
  • Top with a few leaves of the arugula and one slice of bacon.
  • Repeat with a second slice of sourdough.
  • Stack one layer on top of another and finish by topping with a third slice of sourdough.
  • Repeat to make three more club sandwiches.
  • Slice each sandwich into halves or thirds and secure each piece with a toothpick.
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