Rating: 3.5 stars
71 Ratings
  • 5 star values: 3
  • 4 star values: 36
  • 3 star values: 27
  • 2 star values: 2
  • 1 star values: 3
Kate Merker

Gallery

Credit: Anna Williams

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

567 calories; fat 20g; saturated fat 3g; cholesterol 38mg; sodium 1332mg; protein 44g; carbohydrates 53g; sugars 2g; fiber 5g; iron 6mg; calcium 99mg.
Advertisement