| | TUNA SALAD |
| 1 | sm | Onion,coarsly chopped |
| 1 | md | Carrot, scrubbed,coarsly chopped |
| 1 | | Celery rib, sliced |
| 1 | | Bay leaf |
| 3 | | Black peppercorns, whole |
| 1 | lb | Yellowfin tuna, skinnless, cut into 2 inch pieces |
| 2 | tb | Red peppers, diced |
| 2 | tb | Yellow peppers, diced |
| 1/4 | c | Red onions, minced |
| 1 | tb | Basil, julienned |
| 1 | ts | Mint |
| 1 | ts | Fennel seeds, toasted |
| 3/4 | ts | Kosher salt |
| | LEMON-PEPPER AIOLI |
| 2 | | Egg yolks |
| 1 1/2 | tb | Lemon juice |
| 2 | ts | Red wine vinegar |
| 1 | tb | Dijon mustard |
| 1/2 | ts | Kosher salt |
| 2 | ts | Garlic, finely minced |
| 1 1/2 | c | Olive oil |
| 3/4 | ts | Coarsly ground black pepper |
| | OTHER INGREDIENTS |
| | Freshly ground black pepper to taste |
| | Fresh lemon juice to taste |
| 12 | sl | Sourdough, white or whole wheat bread |
| 2 1/2 | c | Arugula, trimmed, washed and dried |
| 8 | sl | Slab bacon, cooked crisp |
