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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