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Tuna, Lemon, Fennel, and Black-olive Salad on Sourdough Rolls

Makes 8 to 10 sandwiches

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.

 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
Step 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.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per sandwich.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 266Calories from Fat 42
% Daily Value *
Total Fat 13g20%

Saturated Fat 1.2g6%
Cholesterol 34mg12%
Sodium 787mg33%
Total Carbohydrate 17g6%

Dietary Fiber 1.6g7%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.