Open-Faced Tuna And Fennel Sandwiches

1. 1

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

2. 2

   In another bowl, combine the fennel, parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil.

3. 3

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

4. 4

   Add flavor and richness to this savory sandwich by using Spanish or Italian light-meat tuna (packed in olive oil) instead of domestic tuna.

* Per serving · 4 servings · Values may vary.

No additional tips available.