OPEN-FACED TUNA AND FENNEL SANDWICH

 

  • Cooking Time:
  • Servings: 4-6
  • Preparation Time:

Ingredients

  • 3 6-ounce cans tuna, drained
  • 3 tablespoons capers, roughly chopped
  • 5 tablespoons extra-virgin olive oil
  • 4 teaspoons red wine vinegar
  • kosher salt and pepper
  • 1 medium fennel bulb, halved lengthwise and thinly sliced
  • 3/4 cup fresh flat-leaf parsley, roughly chopped
  • 1 large baguette

Directions

  • 1. In a medium bowl, combine the tuna, capers, 3 tablespoons of the oil, the vinegar, and 1/4 teaspoon pepper.
  • 2. In another bowl, combine the fennel, parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil.
  • 3. Cut the baguette in half lengthwise, then into quarters or sixths crosswise, and divide among individual plates. Serve the tuna and fennel salads over the bread.

Notes

Categories: Grain  Lunch  Main Dish  Seafood  Side Dish  Snack  Vegetable 

Author Credit: Real Simple

Website Credit: http://www.realsimple.com/food-recipes/browse-all-recipes/open-faced-tuna-fennel-sandwiches-10000001639816/index.html

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