Tuna, Lemon, Fennel, and Black-olive Salad on Sourdough Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This tasty spin on the ordinary mayo-celery tuna salad was inspired by the Sicilian tuna sandwich at the San Francisco branch of 'Wichcraft, a New York sandwich shop. Prep Time: 30 minutes. Notes: Use the best olive oil-packed tuna you can find-its rich flavor will reward you in these sandwiches. Ingredients:
1 small lemon |
1/2 bulb fennel, stalks trimmed |
1/4 teaspoon salt |
8 to 10 sourdough or french bread rolls |
30 ounces oil-packed tuna, drained (see notes) |
2 tablespoons extra-virgin olive oil |
1 tablespoon chopped brined capers |
1/4 cup chopped pitted kalamata olives |
1/4 cup roughly chopped dill |
Directions:
1. Slice lemon very thinly using a knife or mandoline. Quarter lemon slices, removing any remaining seeds. Very thinly slice fennel bulb the same way. In a medium bowl, toss together lemon, fennel, and salt and let sit 20 minutes.
2. Slice rolls in half lengthwise. Scoop out about 3/4 of the bread from the top and bottom halves to create pockets; save scooped-out bread for another use, such as bread crumbs, if you like.
3. In a medium bowl, toss together tuna, olive oil, capers, olives, and dill. Gently stir in lemon-fennel mixture. Fill sourdough roll bottoms with salad, dividing evenly, and set tops on salad.
4. Note: Nutritional analysis is per sandwich.
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