Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli

Name: Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli
Ingredients: 2 cups drained canned tuna; 2/3 cup chopped artichoke hearts; 1/4 cup sliced roasted red peppers; 2 teaspoon minced lemon zest; 1 teaspoon dried oregano; 1 tablespoon chopped parsley leaves; Salt and pepper; 3 egg yolks,; plus 1 whole egg*; 2 tablespoons Dijon mustard; 2 tablespoons roasted garlic; 1 lemon, juiced; 2 cups olive oil; 1 cup canola oil; 1 tablespoon minced fresh sage leaves; 1 1/2 teaspoons minced thyme leaves; 1 1/2 teaspoons minced rosemary leaves; 8 slices kalamata olive bread; 1 small red onion, sliced; 4 slices provolone