Tuna, Fennel, and Radish Salad Toasts
When you’re looking for something more elegant than a tuna sandwich, these toasts fit the bill.
Keywords
- Fish & Seafood
- Vegetables
- Easter
- Weeknight
- Main Courses
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Cooking tools:
- Mandoline
- Microplane
- Citrus press
- Skillet
- Serving platter
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
- Stove
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
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