Tuna, Lemon, Fennel, and Black-olive Salad on Sourdough Rolls
This tasty spin on the ordinary mayo-celery tuna salad was inspired by the Sicilian tuna sandwich at the San Francisco branch of 'Wichcraft, a New York sandwich shop. Prep Time: 30 minutes. Notes: Use the best olive oil-packed tuna you can find--its rich flavor will reward you in these sandwiches.
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- Calories: 266
- Calories from fat: 42%
- Protein: 22g
- Fat: 13g
- Saturated fat: 1.2g
- Carbohydrate: 17g
- Fiber: 1.6g
- Sodium: 787mg
- Cholesterol: 34mg
- 1 small lemon
- 1/2 bulb fennel, stalks trimmed
- 1/4 teaspoon salt
- 8 to 10 sourdough or French bread rolls
- 30 ounces oil-packed tuna, drained (see Notes)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped brined capers
- 1/4 cup chopped pitted kalamata olives
- 1/4 cup roughly chopped dill
- 1. Slice lemon very thinly using a knife or mandoline. Quarter lemon slices, removing any remaining seeds. Very thinly slice fennel bulb the same way. In a medium bowl, toss together lemon, fennel, and salt and let sit 20 minutes.
- 2. Slice rolls in half lengthwise. Scoop out about 3/4 of the bread from the top and bottom halves to create pockets; save scooped-out bread for another use, such as bread crumbs, if you like.
- 3. In a medium bowl, toss together tuna, olive oil, capers, olives, and dill. Gently stir in lemon-fennel mixture. Fill sourdough roll bottoms with salad, dividing evenly, and set tops on salad.
- Note: Nutritional analysis is per sandwich.
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