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Open-Faced Tuna & Fennel Sandwiches

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Posted 05/08/12 by ChefSnowball
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Views: 122
Venues: Bakery
Fish
Produce & All Things Green
Spices & Herbs
Categories: Breads
Fennel
Saltwater Fish
Vegetables
Sub Categories: Olives & Capers
Sandwiches
Tuna
Keywords: sandwich, tuna, capers, fennel
Servings: 4
Ingredients:
3 6-ounce cans tuna, drained
3 tablespoons capers, roughly chopped
5 tablespoons extra-virgin olive oil
4 teaspoons red wine vinegar
kosher salt and pepper
1 medium fennel bulb, halved lengthwise and thinly sliced
3/4 cup fresh flat-leaf parsley, roughly chopped
1 large baguette


Preparation:
In a medium bowl, combine the tuna, capers, 3 tablespoons of the oil, the vinegar, and 1/4 teaspoon pepper.

In another bowl, combine the fennel, parsley, 1/4 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. 
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