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Open-Faced Tuna and Fennel Sandwiches

Open-Faced Tuna and Fennel Sandwiches
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2007

Nutritional Information

  • Per Serving
  • Calories 567Calories From Fat 175
  • Fat 20g
  • Sat Fat 3g
  • Cholesterol 38mg
  • Sodium 1,332mg
  • Protein 44g
  • Carbohydrate 53g
  • Sugar 2g
  • Fiber 5g
  • Iron 6mg
  • Calcium 99mg
What does this mean? See Nutrition 101 .

Quick Tip

Turn this dish into a salad by tossing the ingredients with arugula or mixed greens instead of layering them on the baguette.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.