Tuna fennel sandwich with lemon confit

Lemon confit:

12 lemons

5 shallots, peeled and minced

6 garlic cloves, minced

2/3 cup kosher salt

1/3 cup sugar

About 4 cups extra virgin olive oil

Plunge the lemons into a pot of boiling water to soften the outer layer. Drain, rinse, then wipe the lemons clean. Dry the lemons and slice them very thin. Discard the ends and seeds. In a small bowl combine the shallots with the garlic. In another bowl, mix the salt with sugar.

Arrange a layer of lemon slices in the bottom of a medium container with a lid, making sure not to overlap the slices. Sprinkle the lemon layer with a little shallot mixture, then with some salt and sugar mixture. Repeat layering in stacks, sprinkling them. Cover and refrigerate for 3 days, flipping the stacks halfway through. Remove, allow lemons to drain in a colander for 15 minutes, then discard the liquid and pack the drained lemons tightly in a jar and top with oil to cover.

Tuna salad:

2 (6 oz.) cans yellowfin or albacore tuna, drained

2 T extra virgin olive oil

2 tsp red wine vinegar

2 T red onion, finely diced

1 T capers, drained (optional)

2 tsp chopped fresh oregano (or 1 tsp dried Sicilian oregano) Kosher salt and freshly ground black pepper

Combine all the ingredients in a bowl and mix well. Adjust the seasoning as needed and refrigerate.

Marinated fennel:

1 medium bulb fennel (about 1/2 lb)

2 T extra virgin olive oil

1 T lemon juice

Kosher salt and freshly ground pepper

Remove the stalks from the fennel and reserve the fronds. Use a mandolin slicer or sharp knife to thinly slice the fennel crosswise, starting from the top. Toss the fennel slices in a bowl with oil, lemon juice and reserved fennel fronds; season with salt and pepper.