Pickled Fennel
1⁄4 cup rice wine vinegar
3 tbsp. sugar
1 tsp. kosher salt
1 fennel bulb, trimmed and cut into 1⁄4" pieces
Sandwich
1⁄4 cup capers, drained and minced
6 tbsp. olive oil
2 tbsp. minced chives
1 1⁄2 tbsp. Dijon mustard
2 (4 oz.) cans tuna in water, drained
2 lemons, zested and juiced
2 sprigs rosemary, minced
Kosher salt and freshly ground black pepper, to taste
1⁄2 Whole-wheat baguette, halved lengthwise and then crosswise
Baby arugula, for serving
Olive tapenade, for serving
Instructions
Make the pickled fennel: Combine vinegar, sugar, salt, and 1⁄2 cup water in a 1-qt. saucepan over high; cook until sugar has dissolved, 3 minutes. Pour over fennel; cool.
Make the sandwich: Stir 1⁄3 cup pickled fennel, the capers, oil, chives, mustard, tuna, lemon zest and juice, rosemary, salt, and pepper in a bowl. Spread tuna salad on bottom of baguette, then top with arugula, tapenade, and top of baguette.
source:http://www.saveur.com/article/recipes/lemon-caper-tuna-sandwich
