Open-Faced Tuna and Fennel Sandwiches

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Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 567 calories
    • Calories 175 calories from fat
    • 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

Ingredients

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