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Union Square Cafe’s Tuna Club Sandwich: A Culinary Icon Recreated

The first time I encountered Union Square Cafe’s Tuna Club, it wasn’t in the bustling dining room of the restaurant itself. It was through a slightly dog-eared newspaper clipping my Aunt Carol had meticulously saved, claiming it was the “best sandwich, ever.” I remember being skeptical – tuna salad? Really? But one bite, and I was a convert. The delicate, perfectly poached tuna, the bright crunch of vegetables, the creamy aioli, and crispy bacon all harmonized in a way that elevated it far beyond your average lunch fare. It was a revelation, and I’ve been chasing that perfect bite ever since.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Yield: 4 sandwiches
Dietary Type: Pescatarian

Ingredients

For the Lemon Pepper Aioli:

2 egg yolks
1 1/2 tablespoons lemon juice
2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons finely minced garlic
1/2 teaspoon kosher salt
1 1/2 cups olive oil
3/4 teaspoon fresh coarse ground black pepper

For the Poached Tuna:

1/2 cup coarsely chopped onion
1/3 cup coarsely chopped carrot
1/3 cup sliced celery
1 bay leaf
3 whole black peppercorns
1 lb yellowfin tuna fillet, skinless, cut into 2-inch pieces

For the Tuna Salad:

1 teaspoon fennel seed
2 tablespoons diced red bell peppers
2 tablespoons diced yellow bell peppers
1/4 cup minced red onion
1 tablespoon julienned fresh basil leaf
1 teaspoon finely chopped mint
3/4 teaspoon kosher salt
Fresh ground black pepper to taste
Fresh lemon juice to taste

For the Sandwich:

12 slices sourdough bread, white or 12 slices whole wheat bread, lightly toasted
2 1/2 cups arugula, trimmed, washed, and dried
8 slices thick slab bacon, 1/4 inch thick, cooked until crisp

Equipment Needed

Food Processor
2-quart saucepan
Slotted spoon
Small skillet
Large bowl
Waxed paper
Toothpicks

Instructions

Make the Aioli: In a food processor, combine the egg yolks, lemon juice, vinegar, mustard, garlic, and salt.
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. This process can take a few minutes, so be patient and ensure the oil is incorporated gradually to prevent the aioli from breaking.
Add the pepper and mix for 10 seconds to combine.
Transfer the aioli to a bowl, cover, and refrigerate. Chilling the aioli allows the flavors to meld and the texture to thicken.
Poach the Tuna: In a 2-quart saucepan, combine 4 cups of water, onion, carrot, celery, bay leaf, and peppercorns. Bring to a boil over high heat.
Lower the heat to simmer, cover, and cook for 15 minutes. This creates a flavorful poaching liquid for the tuna.
Add the tuna pieces to the simmering liquid and cook until they are barely cooked through, about 10 minutes. Be careful not to overcook the tuna, as it will become dry. The center should still be slightly pink.
Remove the cooked tuna from the cooking liquid using a slotted spoon and place it in a bowl.
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.
Prepare the Tuna Salad: Crush the fennel seeds between two sheets of waxed paper.
Dry fry the crushed fennel seeds in a small skillet until fragrant, about 1-2 minutes. Be careful not to burn them.
Place the toasted fennel seeds in a large bowl. Add 1/2 cup of the aioli, the red and yellow peppers, red onion, basil, and mint. Add the salt.
Mix the flaked tuna into the fennel mixture.
Combine well and taste for seasonings, adding salt, pepper, and lemon juice as needed. This is where you can customize the flavor profile to your liking.
(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.)
Assemble the Sandwich: 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 the 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.

Expert Tips & Tricks

Don’t overcook the tuna: Poaching it gently is key to a moist and tender result. Use a thermometer to ensure it reaches an internal temperature of about 125°F (52°C).
Toast the fennel seeds: This small step unlocks a tremendous amount of flavor, adding a subtle anise note that complements the tuna beautifully.
Use high-quality ingredients: The better the tuna, bacon, and bread, the better the sandwich will be. Splurge on the good stuff!
Make the aioli ahead of time: This allows the flavors to meld and deepen. It also reduces stress on the day you’re making the sandwiches.
Adjust seasonings to taste: Don’t be afraid to experiment with the amount of lemon juice, salt, and pepper to achieve your desired flavor profile.

Serving & Storage Suggestions

Serve the Tuna Club Sandwich immediately after assembling to prevent the bread from becoming soggy. The sandwiches can be sliced into halves or thirds and secured with toothpicks for easy handling. Consider serving with a side of fresh fruit, potato chips, or a simple green salad.

Leftover tuna salad can be stored in an airtight container in the refrigerator for up to 2 days. However, assembled sandwiches are best enjoyed fresh. The aioli can also be stored separately in the refrigerator for up to 3 days. It is not recommended to freeze the sandwich or its components.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1525.7 kcal	N/A
Calories from Fat	852 g	56%
Total Fat	94.8 g	145%
Saturated Fat	15.5 g	77%
Cholesterol	138.2 mg	46%
Sodium	1782.4 mg	74%
Total Carbohydrate	115.5 g	38%
Dietary Fiber	6.4 g	25%
Sugars	7.5 g	30%
Protein	54.7 g	109%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy Tuna Club: Add a pinch of red pepper flakes to the tuna salad or a dash of hot sauce to the aioli for a kick of heat.
Mediterranean Tuna Club: Substitute Kalamata olives and crumbled feta cheese for the bell peppers and red onion.
Vegetarian Option: Replace the tuna with marinated and grilled portobello mushrooms for a hearty and flavorful vegetarian sandwich. Omit the bacon.
Gluten-Free: Use gluten-free bread.
Aioli Alternatives: If you don’t have time to make aioli, you can use a high-quality store-bought mayonnaise and mix in lemon juice, garlic, and black pepper.

FAQs (Frequently Asked Questions)

Q: Can I use canned tuna instead of fresh?
A: While fresh tuna is highly recommended for its superior flavor and texture, you can use canned tuna in a pinch. Choose tuna packed in olive oil and drain it well before using.

Q: Can I make the tuna salad ahead of time?
A: Yes, you can make the tuna salad up to a day in advance. Store it in an airtight container in the refrigerator and stir in the fresh herbs just before assembling the sandwiches.

Q: Can I use different types of bread?
A: Absolutely! While sourdough is the traditional choice, you can use any type of bread you prefer, such as ciabatta, brioche, or even a croissant.

Q: How do I prevent the bread from getting soggy?
A: Lightly toasting the bread before assembling the sandwich can help prevent it from becoming soggy. Also, avoid adding too much aioli or tuna salad.

Q: Is it necessary to poach the tuna?
A: Poaching the tuna results in a more tender and flavorful sandwich, but you can also grill or pan-sear the tuna if you prefer. Just be careful not to overcook it.

Final Thoughts

Recreating Union Square Cafe’s Tuna Club Sandwich at home is more than just making lunch; it’s an experience. It’s about honoring the simple elegance of perfectly executed ingredients and techniques. Don’t be intimidated by the seemingly long list of steps; each one contributes to the symphony of flavors that makes this sandwich so special. I urge you to try it and share your own experiences. Perhaps pair it with a crisp glass of white wine or a refreshing iced tea. And most importantly, savor every bite!

Union Square Cafe’s Tuna Club Sandwich Recipe