Tuna Salad Sandwich with Pickled Fennel

This briny, tangy sandwich benefits from sitting awhile after assembly. The oils from the tapenade will seep into the bread, making it moist but not soggy, and the sharp flavours of pickled fennel, capers, and olives will mellow pleasantly.

Pickled Fennel:
¼ cup rice wine vinegar
3 Tbsp. sugar
1 tsp. sea salt
1 fennel bulb, trimmed and cut into ¼" pieces

Sandwich:
¼ cup capers, drained and minced
6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh chives, minced
1½ Tbsp. Dijon mustard
2 (4 oz) cans tuna in water, drained
2 lemons, zested and juiced
2 sprigs rosemary, minced
sea salt
black pepper, freshly ground
½ whole-wheat baguette, halved lengthwise and then crosswise

To Serve:
baby arugula
olive tapenade

Make the Pickled Fennel:
Combine vinegar, sugar, salt, and ½ cup water in a 1 qt saucepan over high; cook until sugar has dissolved, 3 minutes. Pour over fennel; cool.

Make the Sandwich:
Stir ⅓ cup pickled fennel, the capers, oil, chives, mustard, tuna, lemon zest and juice, rosemary, salt, and pepper in a bowl. Spread tuna salad on bottom of baguette, then top with arugula, tapenade, and top of baguette.

Makes 2 sandwiches.