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Open-Faced Tuna and Fennel Sandwiches
- 3 6-ounce cans tuna, drained
- 3 tablespoons capers, roughly chopped
- 5 tablespoons extra-virgin olive oil
- 4 teaspoons red wine vinegar
- 1 kosher salt and pepper
- 3/4 cup medium fennel bulb, halved lengthwise and thinly sliced
- 1 fresh flat-leaf parsley, roughly chopped
Directions:View on Real Simple
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