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.

Yield: Makes 8 to 10 sandwiches
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 42%
  • Protein: 22g
  • Fat: 13g
  • Saturated fat: 1.2g
  • Carbohydrate: 17g
  • Fiber: 1.6g
  • Sodium: 787mg
  • Cholesterol: 34mg

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.
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