Hold-The-Mayo Tuna Melts With Fennel and Onions

“This recipe makes 4 open-faced sandwiches. This version is a little healthier because it needs no mayonnaise, but doesn't compromise on flavor. From "Everyday with Rachael Ray" magazine.”
READY IN:
30mins
SERVES:
4
YIELD:
4 open-faced sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Place garlic and the juice of one lemon in a bowl and whisk in 3 tablespoons olive oil; season with plenty of pepper.
  3. Heat the remaining olive oil over medium high heat; add sliced onion and fennel cook until tender crisp, about 6 to 7 minutes, season with pepper.
  4. Add tuna to the dressing, then combine with chopped onion, capers, olives, parsley, and fennel fronds, tossing to combine.
  5. Divide tuna mixture among the bread slices, then top with the fennel and onion mixture; top with the cheese, then bake in oven until the bread is toasted, the tuna warm, and the cheese melted and slightly browned, about 15 minutes.

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