Hold-the-mayo Tuna Melts With Fennel And Onions

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 garlic cloves, minced or 1 garlic clove, grated
• 1 lemon
• 1/4 cup extra virgin olive oil
• kosher salt & freshly ground black pepper
• 1 red onion, divided (1/4 minced, remainder sliced thin)
• 1 fennel bulb, quartered and sliced thin (small handful of fronds reserved)
• 3 (6 ounce) cans tuna, drained and flaked
• 3 tablespoons capers, chopped
• 1/4 cup oil-cured black olives or 1/4 cup kalamata olive, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 4 slices whole grain bread (good quality)
• 1 1/2 cups fontina cheese or 1 1/2 cups provolone cheese, shredded

Recipe

• 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.