Anna Williams
Hands-On Time
15 Mins
Total Time
15 Mins
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.

You May Like

Ratings & Reviews