1. aioli: mix vinegar, juice of one lemon, yolks, salt, garlic, mustard in a hand mixer. With the motor running continuously, pour in the oil in a thin constant stream until the mayo forms. Add pepper and run for another 10 sec. Transfer to a suitable bowl, cover and cool. (All ingredients should be room warm) 2. Boil celery, carrot, onion, bay spice and peppercorns in 950 ml water and gently simmer for 15 min. Add tuna pieces and cook for 10 min – it should not fall apart, but should be just flat through.
Remove the tuna pieces from the broth with a slotted spoon and pick them into small pieces on the spot after they have cooled slightly. Cover lightly and set aside to cool.
4. crush fennel seeds between two pieces of parchment paper and toast in a dry frying pan until fragrant. Transfer to a large baking bowl and add 125 ml aioli, red and yellow kitchen herbs, onion, diced bell bell pepper, and salt; stir to combine.
Add the pieces of fish and season with the juice of one lemon, salt and pepper. The salad can also be prepared one day before use, if you leave out the kitchen herbs (basil, mint) and mix in fresh just before use.
Spread a slice of toasted bread with aioli, spread 1 tablespoon of tuna salad evenly on top. Add some shredded arugula on top and lastly a slice of crisp
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