Anna Williams
Hands-On Time
15 Mins minutes
Total Time
15 Mins minutes
Yield
Serves 4

How to Make It

Step 1

In a medium bowl, combine the tuna, capers, 3 tablespoons of the oil, the vinegar, and ¼ teaspoon pepper.

Step 2

In another bowl, combine the fennel, parsley, ¼ teaspoon each salt and pepper, and the remaining oil.

Step 3

Cut the baguette in half lengthwise, then quarters or sixths crosswise. Divide among plates. Serve the tuna and fennel salads over the bread.

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Ratings & Reviews

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Reviews
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