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Tuna & fennel melts on ciabatta

7
Points®
Total Time
20 min
Prep
18 min
Cook
2 min
Serves
2
Difficulty
Easy
If you enjoy its mildly anise taste, fresh fennel makes a great flavor booster. Chop it into salads, add it to your crudité assortment for dipping, or throw it into vegetable soups.

Ingredients

Canned tuna packed in water

5 oz, flaked

Uncooked fennel bulb

½ cup(s), diced

Red onion

3 Tbsp, chopped, chopped

Roasted red peppers (packed in water)

3 Tbsp, chopped

Reduced calorie mayonnaise

2 Tbsp

Lemon zest

1 tsp, grated

Fresh lemon juice

1 tsp

Capers

2 tsp, drained and chopped

Black pepper

¼ tsp

Ciabatta

2 oz, roll, split into two halves

Gruyère cheese

4 Tbsp, shredded

Fennel fronds

1 Tbsp, chopped

Instructions

  1. Place tuna, fennel bulb, onion, roasted pepper, mayonnaise, lemon zest and juice, capers, and black pepper in medium bowl and stir to mix well.
  2. Preheat broiler.
  3. Mound tuna mixture over ciabatta, dividing evenly. Sprinkle each sandwich with 2 tablespoons Gruyère. Place sandwiches on broiler rack and broil 5 inches from heat until cheese is melted and bubbly, about 2 minutes. Sprinkle with fennel fronds.
  4. Serving size: 1 open-face sandwich

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