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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
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