Tuscan Tuna Sandwiches

Tuscan Tuna Sandwiches


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Chopped fennel bulb, fresh basil, and capers lend this speedy, no-cook tuna sandwich vibrant Italian flair.  Toasted bread adds a nice texture, but it's an optional step. You can serve sandwich with baked potato chips.

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Bradenton, FL


  • 1/4 C. fennel bulb, finely chopped
  • 1/4 C. red onion, chopped
  • 1/4 C. fresh basil, chopped
  • 2 Tbs. capers, drained
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. extra virgin olive oil
  • 1/4 tsp. black pepper
  • 2 6-oz. cans solid white tuna in water, drained
  • 1 4-oz. jar chopped roasted red bell peppers, drained
  • 8 1-oz. slices sourdough bread, toasted

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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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