Fennel-Orange Tuna Sandwich
From SAVEUR Issue #164 Tuna salad gets a sophisticated makeover with crème fraîche and fennel brightened by both orange zest and juice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Can opener
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Microplane
- Chef's knife
- Cutting board
- Citrus press
- Spoon
- Oven
- Baking sheet
- Plate
Ingredients
- 1 (4-oz.) can tuna, drained
- 1⁄4 cup crème fraîche
- 1 tbsp. grated orange zest plus 2 tbsp. juice
- 2 tbsp. minced fennel
- Salt
- pepper
- 1 small baguette, toasted
- Fennel fronds, for serving
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