Lemony Artichoke & Caper Tuna Salad Sandwiches

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Fine Cooking


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1/4 cup fresh lemon juice

Kosher salt and freshly ground black pepper

1 14-ounce can water-packed artichoke hearts, drained, rinsed, and coarsely chopped

2-1/2 cups extra-virgin olive oil; more if needed to cover the fish during cooking

12 slices sourdough bread, lightly toasted

6 leaves lettuce (such as romaine, red leaf, or Boston), washed and dried

2 Tbs. drained nonpareil capers, rinsed

1 ripe heirloom slicing tomato, cut into 6 slices

1 lb. fresh tuna filet (I prefer albacore)

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