This delectable tuna sandwich is prepared with traditional Spanish ingredients, including the popular Iberian dressing aioli. The aioli recipe makes about 1/2 cup—more than you need for the sandwiches. Store in a covered container and refrigerate until ready to use. It will keep for several days. If you don't feel like making the aioli, just use jarred mayonnaise.
3 to 4 garlic cloves, peeled
1/4 tsp. salt
1 egg yolk
1 1/2 tsp. lemon juice
3 tbsp. olive oil
1 can (6 oz.) tuna, well drained
2 tbsp. finely chopped onion
2 tbsp. coarsely chopped red bell pepper
1 1/2 tbsp. Aioli (recipe above) or mayonnaise
1 tbsp. cooked green peas (optional)
1 1/2 tbsp. chopped green olives
1/4 tsp. freshly ground black pepper
Baguette or 2 rolls
1 to 2 artichoke hearts (canned or bottled), drained and sliced
1 hard-boiled egg, sliced into 1/4-inch rounds
1. Make the aioli: Smash garlic with a mortar and pestle, or against a cutting board using the back of a knife or heavy knife blade, to make a coarse paste. Add salt and continue to mash the mixture until it is a smooth paste. Transfer the paste to a small bowl and add egg yolk. Whisk rapidly by hand for 30 or more seconds, until the mixture is smooth and slightly frothy. Slowly drizzle in lemon juice, then olive oil, while whisking. Continue whisking for another minute, or until it becomes a creamy sauce.
2. Make the sandwiches: Combine the tuna, onion, bell pepper, Aioli (or mayonnaise), peas (if using), olives, and black pepper and mix well.
3. Split the baguette or rolls horizontally and stuff with the mixture. Top the tuna mixture with the artichoke heart slices and egg rounds. If using a baguette, cut crosswise in half to make 2 sandwiches.