Mayo-Free Mediterranean Tuna Salad Sandwiches Recipe

• 1/2 medium red onion (about 4 ounces; 110g), thinly sliced
• 1/4 cup (60ml) red wine vinegar
• 20 ounces (560g) oil-packed tuna, preferably ventresca (see note), drained and flaked by hand into roughly 1/2-inch pieces
• 1 stalk celery (about 3 ounces; 85g), sliced thinly on the bias
• 1/4 medium bulb fennel (about 1 ounce),
• Handful flat-leaf parsley leaves, roughly chopped
• 2 tablespoons (30ml) drained brined capers
• 1/4 cup (60ml) drained pitted briny black or green olives, quartered lengthwise
• 1/4 cup plus 2 tablespoons (90ml) extra-virgin olive oil, plus more as needed
• 2 tablespoons (30ml) fresh juice from 1 lemon
• 1/2 teaspoon (3ml) Asian fish sauce or very finely minced oil-packed anchovy fillets (about 2 small fillets)
• Kosher salt and freshly ground black pepper
• 8 slices rustic sandwich bread, such as a Pullman loaf, brushed with olive oil and toasted
• Arugula, for garnish

1. In a small bowl, combine onion and vinegar (vinegar should just cover onion; add more if it does not) and let stand 15 minutes.
2. Meanwhile, in a medium bowl, combine tuna with celery, fennel, parsley, capers, olives, olive oil, lemon juice, and fish sauce or anchovy. Drain onion well, then add to bowl. Mix gently until thoroughly combined; season with salt and pepper. Dress with more olive oil if desired.
3. Spoon tuna salad onto 4 slices of toast, top with arugula, then close sandwiches and serve.

red onion, red wine vinegar, tuna, celery, bulb fennel, handful, black, extravirgin olive oil, fish sauce, kosher salt, bread, arugula

Taken from www.seriouseats.com/recipes/2016/06/mediterranean-tuna-salad-sandwich-recipe.html (may not work)