Tuna, Lemon, Fennel, and Black-olive Salad on Sourdough Rolls

Ingredients

• 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

Preparation

1. 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. 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. 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.
4. Note: Nutritional analysis is per sandwich.