Tuna Club Sandwiches with Roasted Red Pepper Sauce

1/3 cup bottled ranch salad dressing (I just used a powdered packet only.)
½ cup bottled roasted red sweet peppers, drained
1 12oz can solid white tuna, drained and broken in chunks
1 8.75 oz can whole kernel corn, drained
12 extra-thin slices sandwich bread, toasted
Butterhead lettuce leaves (optional)

1. For the roasted red pepper sauce, in blender container combine salad dressing and half the roasted red sweet peppers; process until nearly smooth.

2. For tuna filling, chop remaining peppers. In a bowl combine chopped peppers with tuna, corn, and ¼ cup of the roasted red pepper sauce.

3. For each club sandwich, spread two slices of toasted bread with tuna filling, layer with lettuce leaves, stack the two slices, then top with a third slice of toast. Cut in half diagonally. Serve with remaining roasted red pepper sauce.

Serves 4.

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.