Tuna Melts with Quick-Pickled Fennel

By Jamie Vespa

Tuna melts with quick-pickled fennel is an elevated version of the diner classic, bringing bright herbaceous flavors to the forefront. Enjoy as an easy, make-ahead lunch or weeknight dinner.

Ingredients

• 1 small fennel bulb (thinly sliced, plus 1 Tbsp. chopped fennel fronds)
• 1/2 cup rice vinegar
• 1 1/2 Tbsp. granulated sugar
• 1 1/2 tsp. kosher salt (divided)
• 2 5-oz. cans tuna in water, drained
• 3 Tbsp. mayonnaise or whole-milk Greek yogurt
• 1 tsp. Dijon mustard
• Zest and juice of 1 lemon
• 2 Tbsp. chopped fresh parsley
• 2 tsp. capers (drained)
• 1/2 tsp. freshly ground black pepper
• 5 slices whole-grain bread
• 1 cup freshly grated mozzarella cheese

Instructions

1. 1

   Place fennel in large glass jar or measuring cup. Bring 1 cup water, vinegar, sugar, and 1 tsp. of the salt to a boil in a medium saucepan, whisking to dissolve sugar and salt. Pour liquid over fennel and set aside to cool to room temperature.

2. 2

   Combine tuna, mayonnaise, mustard, lemon zest and juice, parsley, capers, remaining 1/2 tsp. salt, black pepper, and fennel fronds in a bowl; stir well. Spoon tuna mixture evenly onto bread slices. Top with grated cheese. Broil on HIGH 2 to 3 minutes, watching closely to not burn, until cheese is melted and crust is golden.

3. 3

   Top tuna melts evenly with pickled fennel. Garnish with additional fresh herbs, if desired.