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Tuscan Tuna Sandwiches




Source of Recipe


Cooking Light






Recipe Introduction


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. You can serve sandwich with baked potato chips.





List of 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 extra virgin 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
  






Instructions



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.
   
2. 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.
   






Final Comments


4 servings