Tuna, Fennel, and Radish Salad Toasts | America's Test Kitchen

Ingredients

• ¼ cup extra-virgin olive oil
• 4 slices thick-crusted country bread , 6 inches wide and ¾ inch thick
• 1 garlic clove , halved
• 2 (5- to 7-ounce) cans/jars olive oil–packed tuna , flaked, with packing oil
• 1 fennel bulb , 1 tablespoon fronds chopped; stalks discarded; bulb halved, cored, and sliced very thin
• ½ cup fresh parsley leaves
• 3 radishes , trimmed and sliced thin
• 1 teaspoon grated lemon zest plus 2 tablespoons juice
• ½ teaspoon table salt
• ¼ teaspoon pepper
• ¼ teaspoon red pepper flakes