Chopped fennel bulb, fresh basil, and capers lend this speedy, no-cook supper vibrant Italian flair. Toasted bread adds a nice texture, but it's an optional step. Serve the sandwich with baked potato chips.
1/4 cup finely chopped fennel bulb
1/4 cup prechopped red onion
1/4 cup chopped fresh basil
2 tablespoons drained capers
2 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
1/4 teaspoon black pepper
2 (6-ounce) cans solid white tuna in water, drained
1 (4-ounce) jar chopped roasted red bell peppers, drained
8 (1-ounce) slices sourdough bread, toasted
How to Make It
Combine chopped fennel, red onion, 1/4 cup basil, capers, lemon juice, olive oil, 1/4 teaspoon black pepper, tuna, and bell peppers in a bowl, stirring well. Spoon 1/2 cup tuna mixture on each of 4 bread slices. Top each serving with 1 bread slice. Cut each sandwich in half diagonally.
I couldn't justify buying an entire fennel bulb for just 1/4 cup so I substituted celery and didn't have any fresh herbs so I used a tbs of pesto for one of the tbs of olive oil. The result was amazing, a fresh new take on tuna sandwiches. I'll definitely use this as my recipe for tuna from now on.
5 stars even though I thought it was a little bland. Just all these flavors (love fennel, basil, capers, roasted red peppers, red onion) in tuna was so different. Maybe a little mozz. cheese is a good idea, as is the pesto, or maybe a little olive tapenade next time. I served with a veggie/bean soup.