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Open-Faced Tuna and Fennel Sandwiches


Open-Faced Tuna and Fennel Sandwiches Recipe

Ingredients:
  • 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:
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Rank

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