Sicilian Tuna with Fennel, Black Olives, and Lemon Recipe

Name: Sicilian Tuna with Fennel, Black Olives, and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6-ounce) cans yellowfin or albacore tuna, drained; 2 tablespoons extra-virgin olive oil; 2 teaspoons red wine vinegar; 2 tablespoons finely diced red onion; 1 tablespoon capers, drained; 2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano; Kosher salt and freshly ground black pepper; 1 medium bulb (about 1/2 pound) fennel; 2 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; Kosher salt and freshly ground black pepper; 1 baguette; 3 tablespoons Lemon Mayonnaise (page 178) (optional); 4 tablespoons pitted and chopped Nicoise olives; 12 slices Lemon Confit (page 200)

Servings: persons

2 (6-ounce) cans yellowfin or albacore tuna, drained
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
2 tablespoons finely diced red onion
1 tablespoon capers, drained
2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano
Kosher salt and freshly ground black pepper
1 medium bulb (about 1/2 pound) fennel
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1 baguette
3 tablespoons Lemon Mayonnaise (page 178) (optional)
4 tablespoons pitted and chopped Nicoise olives
12 slices Lemon Confit (page 200)

1
To make the tuna salad, combine all the ingredients in a bowl, and mix well.
2
Adjust the seasoning as necessary and refrigerate until ready to use.
3
To make the marinated fennel, remove the stalks from the fennel and reserve the fronds.
4
Using a mandoline slicer or sharp knife, thinly slice the fennel crosswise starting from the top.
5
In a bowl, toss the fennel slices in the oil, lemon juice, and reserved fennel fronds, and season with salt and pepper.
6
Set aside at room temperature to marinate for 10 minutes.
7
Split the baguette lengthwise.
8
Spread the mayonnaise evenly across the bottom slice and layer with the tuna salad, fennel, olives, confit, and fennel fronds.
9
Drizzle some of the oil from the confit on the inside of the top slice of the baguette.
10
Close the sandwiches, cut into three or four equal pieces, and serve.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (6-ounce) cans yellowfin or albacore tuna, drained, 2 tablespoons extra-virgin olive oil, 2 teaspoons red wine vinegar, 2 tablespoons finely diced red onion, and more.

Yes, Sicilian Tuna with Fennel, Black Olives, and Lemon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sicilian Tuna with Fennel, Black Olives, and Lemon

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