Open-Faced Tuna and Fennel Sandwich
- Servings: 4-6
- 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
- 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.