Monday, May 17, 2010

Open-faced tuna and fennel sandwiches

3 6-oz cans tuna, drained
3 T capers, roughly chopped
5 T extra virgin olive oil
4 t red wine vinegar
Kosher and pepper
1 medium fennel bulb, halved lengthwise and thinly sliced
¾ cup fresh flat-leaf parsley, roughly chopped
1 large baguette

In a medium bowl, combine the tuna, capers, 3 T of the oil, the vinegar, and ¼ t pepper. In another bowl, combine the fennel, parsley, ¼ t salt, ¼ t pepper, and the remaining oil. Cut the baguette in half-length wise, then into quarters or sixth crosswise, and divide among individual plats. Serve the tuna and fennel salads over the bread.

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