Tuna, Fennel, and Black-Olive Salad Sandwiches
Recipe: Tuna, Fennel, and Black-Olive Salad Sandwiches
From: the June 2007 Sunset, at myrecipes.com, via neogrammarian
Serves: 6-8
1 small bulb fennel
1 small lemon
1/4 tsp. salt
30 oz. good-quality tuna, preferably oil-packed, drained
2 Tbsp. extra-virgin olive oil (more if using water-packed tuna)
1 Tbsp. chopped brined capers
1/4 c. chopped pitted kalamata olives
1/4 c. roughly chopped fresh dill
6-8 sourdough or French bread rolls
lettuce and tomato, optional
Trim stalks from fennel and slice very thinly with a knife or mandoline. Place in small bowl, squeeze lemon juice over, and add salt. Toss and let sit 20 minutes.
Mix tuna, olive oil, capers, olives, and dill in medium bowl, and stir in fennel mixture. Slice rolls in half lengthwise, and scoop out a bit of the bread from each half to form pockets (the removed bread can be saved for bread crumbs, if desired). Divide tuna mixture evenly among rolls. Add lettuce and tomato if desired.
Notes:
The original recipe had you slice the whole lemon very thinly, quarter slices, and remove seeds, then mix the sliced lemon with the fennel and salt. I wasn't up for having the pith, even marinated, so I altered it slightly.
From: the June 2007 Sunset, at myrecipes.com, via neogrammarian
Serves: 6-8
1 small bulb fennel
1 small lemon
1/4 tsp. salt
30 oz. good-quality tuna, preferably oil-packed, drained
2 Tbsp. extra-virgin olive oil (more if using water-packed tuna)
1 Tbsp. chopped brined capers
1/4 c. chopped pitted kalamata olives
1/4 c. roughly chopped fresh dill
6-8 sourdough or French bread rolls
lettuce and tomato, optional
Trim stalks from fennel and slice very thinly with a knife or mandoline. Place in small bowl, squeeze lemon juice over, and add salt. Toss and let sit 20 minutes.
Mix tuna, olive oil, capers, olives, and dill in medium bowl, and stir in fennel mixture. Slice rolls in half lengthwise, and scoop out a bit of the bread from each half to form pockets (the removed bread can be saved for bread crumbs, if desired). Divide tuna mixture evenly among rolls. Add lettuce and tomato if desired.
Notes:
The original recipe had you slice the whole lemon very thinly, quarter slices, and remove seeds, then mix the sliced lemon with the fennel and salt. I wasn't up for having the pith, even marinated, so I altered it slightly.