Lemon-Caper Tuna Sandwich | Saveur

Name: Lemon-Caper Tuna Sandwich | Saveur
Ingredients: 1 ⁄ 4 cup rice wine vinegar; 3 tbsp. sugar; 1 tsp. kosher salt; 1 fennel bulb, trimmed and cut into 1/4" pieces; 1 ⁄ 4 cup capers, drained and minced; 6 tbsp. olive oil; 2 tbsp. minced chives; 1 1 ⁄ 2 tbsp. Dijon mustard; 2 (4 oz.) cans tuna in water, drained; 2 lemons, zested and juiced; 2 sprigs rosemary, minced; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 Whole-wheat baguette, halved lengthwise and then crosswise; Baby arugula, for serving; Olive tapenade , for serving

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Pickled fennel, capers, and olives add a bright bite to this tuna sandwich from Joanne Chang of Flour Bakery + Café.

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Ingredients

1⁄4 cup rice wine vinegar
3 tbsp. sugar
1 tsp. kosher salt
1 fennel bulb, trimmed and cut into 1/4" pieces
1⁄4 cup capers, drained and minced
6 tbsp. olive oil
2 tbsp. minced chives
1 1⁄2 tbsp. Dijon mustard
2 (4 oz.) cans tuna in water, drained
2 lemons, zested and juiced
2 sprigs rosemary, minced
Kosher salt and freshly ground black pepper, to taste
1⁄2 Whole-wheat baguette, halved lengthwise and then crosswise
Baby arugula, for serving
<a href="https://www.saveur.com/article/recipes/olive-tapenade/">Olive tapenade</a>, for serving