From Cooking Light, May 2007.

• 1/4 cup finely chopped fennel bulb
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh basil
• 2 tablespoons drained capers
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon black pepper
• 2 (6-ounce) cans solid white tuna in water, drained
• 1 (4-ounce) jar chopped roasted red bell peppers, drained
• 8 (1-ounce) slices sourdough bread, toasted

1. Combine chopped fennel, red onion, 1/4 cup basil, capers, lemon juice, olive oil, 1/4 teaspoon black pepper, tuna, and bell peppers in a bowl, stirring well. Spoon 1/2 cup tuna mixture on each of 4 bread slices. Top each serving with 1 bread slice.

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