Open-Faced Tuna and Fennel Sandwiches

Open-Faced Tuna and Fennel Sandwiches Recipe
Photo: Anna Williams

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 206
Caloriesfromfat 66 %
Fat 15 g
Satfat 3 g
Cholesterol 45 mg
Sodium 647 mg
Carbohydrate 3 g
Fiber 1 g
Sugars 0 g
Protein 22 g


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


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 salt, 1/4 teaspoon pepper, and the remaining oil.

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.

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

Kate Merker,

Real Simple

August 2007
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