It's fresh, it's fast, and it's fabulous! Fennel is an underused herb/vegetable (depending on which part you use). It is available in the spring and fall (and sometimes in the summer if it's cool enough). It has a soft anise flavor. Because of it's size it can easily take a staring role and stand on its own, but if you've never tried it before, I suggest trying it in these sandwiches.
When buying fennel look for firm, plump, compact bulbs, preferable with their stalks and some of the feathery greens on top. Avoid any that have begun to crack unless you're using them in a soup. (Which we are not.)
Here's a link to a video that explains how to clean and prep it: http://www.youtube.com/watch?v=Woq5xV7G_N0. Otherwise, cut off the stalks just where they emerge from the bulb. Fennel has a core, which is visible once you cut it in half. If the bulb is small, you don't need to remove it. If the bulb is very large, quarter it and remove the core with a paring knife if it seems tough or stringy. It's okay to taste it to find out. Remove scarred outer leaves by cutting a thin slice from the base of the bulb, and peeling them off.
Tuna and Fennel Sandwiches
3-6 oz cans tuna, drained
3T capers, roughly chopped
5T extra virgin olive oil, divided
4t red wine vinegar
salt and pepper
1 medium fennel bulb, halved lengthwise and thinly sliced
3/4 c Italian parsley, roughly chopped
1 large baguette
1. In medium bowl, combine tuna, capers, 3T olive oil, vinegar, and 1/4t pepper. In another bowl, combine fennel, parsley, 1/4t salt, 1/4t pepper, and remaining olive oil.
2. Cut the baguette in half lengthwise, then into quarters or sixths crosswise and plate.
3. Serve the tuna and fennel salads over the bread.
ENJOY!!!
No comments:
Post a Comment