6-ounce cans tuna, drained
capers, roughly chopped
extra-virgin olive oil
red wine vinegar
kosher salt and pepper
medium fennel bulb, halved lengthwise and thinly sliced
fresh flat-leaf parsley, roughly chopped
- In a medium bowl, combine the tuna, capers, 3 tablespoons of the oil, the vinegar, and ¼ teaspoon pepper.
- In another bowl, combine the fennel, parsley, ¼ teaspoon each salt and pepper, and the remaining oil.
- Cut the baguette in half lengthwise, then quarters or sixths crosswise. Divide among plates. Serve the tuna and fennel salads over the bread.