Open-Faced Tuna & Fennel Sandwiches |
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| Ingredients: | ||||||||||||||||||||||||||
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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 |
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| Preparation: | ||||||||||||||||||||||||||
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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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