Open Faced Tuna and Fennel Sandwiches
Ingredients
- 3 6-ounce cans tuna, drained
- 3 tablespoons capers, roughly chopped
- 5 tablespoons extra-virgin olive oil
- 4 teaspoons red wine vinegar
- kosher salt and pepper
- 1 medium fennel bulb, halved lengthwise and thinly sliced
- 3/4 cup fresh flat-leaf parsley, roughly chopped
- 1 large baguette
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