Italian Tuna Sandwich

2018-01-03

Photos

Italian Tuna Sandwich Italian Tuna Sandwich Italian Tuna Sandwich Italian Tuna Sandwich Italian Tuna Sandwich Italian Tuna Sandwich Italian Tuna Sandwich Italian Tuna Sandwich Italian Tuna Sandwich Italian Tuna Sandwich Italian Tuna Sandwich Italian Tuna Sandwich Italian Tuna Sandwich

Recipe

Preheat the oven to 325°F Individually wrap the 4 sections of baguette in aluminum foil and set in the oven to warm, about 10 minutes. Trim the fennel bulb of any fronds or stalks and remove a slice or two from the root end. Using a mandoline, a sharp knife, or a food processor, shave the fennel as thin as possible —the shavings should be nearly transparent. Toss the fennel with the lemon juice, olive oil, a pinch of salt, and some pepper. Set aside. Remove one of the baguette sections from the oven. Spread the bottom half with a tablespoon or so of the olive paste. Lay on top 2 to 4 slices of preserved lemon, if using. Arrange one fourth of the tuna on the sandwich. Dot with some of the harissa, and top with a scattering of the fennel salad. Close the sandwich and wrap up again with foil. Set aside. Repeat with the remaining bread to form 4 sandwiches. Cut each in half through the foil and serve. Leftovers: Assembled sandwiches will keep for eight hours or so, but no more. As they sit, the bread gets a little soggy, but that isn`t such a bad thing.

Related Recipes:
  • Greek Sandwiches

  • Welsh Rabbit

  • Carrot Tart

  • Sweet Potato Galette

  • Whipped Sweet Potatoes

Nutritional Info

This information is per serving.

  • Protein

    24
  • Fat Total

    15
  • Calories

    352
  • Sodium

    68