Open-Faced Tuna and Fennel Sandwiches

Open-Faced Tuna and Fennel Sandwiches
Anna Williams
You can also turn this dish into a salad by tossing the ingredients with arugula or mixed greens instead of layering them on a baguette.

Get the recipe
.
Serves 4
preparation
15
minutes
cooking
15
minutes

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 ¼ teaspoon pepper.
  2. In another bowl, combine the fennel, parsley, ¼ teaspoon each salt and pepper, and the remaining oil.
  3. Cut the baguette in half lengthwise, then quarters or sixths crosswise. Divide among plates. Serve the tuna and fennel salads over the bread.
Kate Merker
July 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 175
  • Fat 20 g
  • Sat Fat 3 g
  • Cholesterol 38 mg
  • Sodium 1,332 mg
  • Protein 44 g
  • Carbohydrate 53 g
  • Sugar 2 g
  • Fiber 5 g
  • Iron 6 mg
  • Calcium 99 mg
What does this mean? See Nutrition 101.