Prosciutto-Wrapped Tuna Muffuletta

• 1 teaspoon fennel seeds, toasted and crushed
• 1 teaspoon lemon zest
• 1/2 teaspoon crushed red pepper flakes
• 1 garlic clove, minced
• 3 tablespoons olive oil
• 1 pound fresh tuna loin, cut into 4 pieces approximately 1/2 inch thick
• Sea salt
• 4 long, thin slices prosciutto (about 1 ounce each)
• 1 cup pitted kalamata olives, slivered lengthwise
• 1/2 cup chopped pimiento-stuffed green olives
• 1 cup chopped mixed pickled Italian vegetables (giardiniera)
• 8 pepperoncini, stemmed and chopped
• 2 tablespoons capers
• 2 teaspoons minced garlic
• 2 tablespoons chopped Italian parsley
• 1/2 cup chopped celery hearts
• 2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• 6 ounces provolone cheese, thinly sliced
• 4 ciabatta rolls, or 1 loaf ciabatta or Italian seeded round, quartered
• 4 fillets of seared Prosciutto-wrapped Tuna
• 1 to 1 1/2 cups olive salad
• 1 bunch arugula, cleaned and dried (about 2 cups)

1. Using a small bowl, mix the fennel seeds, lemon zest, red pepper, garlic, and 2 tablespoons olive oil.
2. Brush the mixture onto both sides of the tuna.
3. Season lightly with salt and wrap each piece of tuna with 1 piece of prosciutto.
4. Refrigerate for at least 1/2 hour or up to 8 hours.
5. When youre ready to assemble the sandwiches, heat the remaining 1 tablespoon olive oil in a medium skillet over high heat.
6. Sear the fillets about 1 minute on each side (just enough to crisp the prosciutto).
7. Ideally, the tuna should still be reddish pink in the middle.
8. You can also grill the tuna 23 minutes on each side if you prefer.
9. Mix all the ingredients together in a large bowl and let marinate in the refrigerator for at least 1 hour.
10. Olive salad keeps beautifullyit will last in the refrigerator for up to three weeks.
11. Preheat the oven to 350F.
12. Lay equal portions of the provolone on one half of each roll.
13. Top with the seared tuna, olive salad, and arugula, and place the other half of bread on top.
14. Warm in the oven if you like, until the cheese starts to melt.
15. (If warming, add arugula after the sandwich comes out of the oven.)
16. If you buy it, youll need about 1 1/2 cups prepared olive salad (see Sources, p. 384).
17. Or you can make your own as follows.
18. Leftover olive salad makes a great instant Italian salad with romaine, arugula, cheese, and tomatoes.
19. Its also wonderful with crabmeat, grilled eggplant, and artichokes.
20. I always have some in my fridge and use it to fancy up a simple salami sandwich for my husbands lunch box.
21. Stock up at Central Grocery on your next trip to New Orleans!

fennel seeds, lemon zest, red pepper, garlic, olive oil, tuna loin, salt, long, olives, green olives, italian vegetables, pepperoncini, capers, garlic, italian parsley, celery hearts, red wine vinegar, extravirgin olive oil, provolone cheese, ciabatta rolls, olive salad, arugula

Taken from www.epicurious.com/recipes/food/views/prosciutto-wrapped-tuna-muffuletta-383468 (may not work)