• Ingredients: 17
  • Serves: 4

Olive and fennel tuna melts with two 6 1/8-ounce cans solid white tuna, drained well, mayonnaise, finely chopped fennel bulb, kalamata or other brine-cured black olives, pitted and chopped, minced fresh parsley leaves, fresh lemon juice, or to taste, slices rye bread, toasted lightly, grated sharp cheddar cheese.

Ingredients

  • two 6 1/8-ounce cans solid white tuna, drained well
  • 1/3 cup mayonnaise
  • 2/3 cup finely chopped fennel bulb
  • 5 Kalamata or other brine-cured black olives, pitted and chopped
  • 1 tbsp. minced fresh parsley leaves
  • 1 tbsp. fresh lemon juice, or to taste
  • 4 slices rye bread, toasted lightly
  • 4 oz. grated sharp Cheddar cheese

Salad

  • 1 1/4 lb. snow peas, stringed, thinly sliced lengthwise

Dressing

For topping

For seafood and pasta

  • Equipment: a pressure cooker

For the mop sauce (optional)

For assembly

Directions

  1. Step 1 Into a bowl flake tuna and stir in mayonnaise, fennel, olives, parsley, lemon juice, and salt and pepper to taste.

    For this step you will need

  2. Step 2 Divide tuna salad among toast slices and top with Cheddar. In a shallow baking pan broil sandwiches under broiler about 4 inches from heat until cheese is bubbling, 1 to 2 minutes.

    For this step you will need

Nutrition information

Calories 422 Carbohydrates 14 g (5%)
Fat 26 g (40%) Protein 32 g (63%)
Saturated Fat 6 g (32%) Sodium 778 mg (32%)
Polyunsaturated Fat 1 g Fiber 2 g (8%)
Monounsaturated Fat 3 g Cholesterol 63 mg (21%)