Sicilian Tuna with Fennel, Black Olives, and Lemon

• 2 (6-ounce) cans yellowfin or albacore tuna, drained
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 2 tablespoons finely diced red onion
• 1 tablespoon capers, drained
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano
• Kosher salt and freshly ground black pepper
• 1 medium bulb (about 1/2 pound) fennel
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• Kosher salt and freshly ground black pepper
• 1 baguette
• 3 tablespoons Lemon Mayonnaise (page 178) (optional)
• 4 tablespoons pitted and chopped Nicoise olives
• 12 slices Lemon Confit (page 200)

1. To make the tuna salad, combine all the ingredients in a bowl, and mix well.
2. Adjust the seasoning as necessary and refrigerate until ready to use.
3. To make the marinated fennel, remove the stalks from the fennel and reserve the fronds.
4. Using a mandoline slicer or sharp knife, thinly slice the fennel crosswise starting from the top.
5. In a bowl, toss the fennel slices in the oil, lemon juice, and reserved fennel fronds, and season with salt and pepper.
6. Set aside at room temperature to marinate for 10 minutes.
7. Split the baguette lengthwise.
8. Spread the mayonnaise evenly across the bottom slice and layer with the tuna salad, fennel, olives, confit, and fennel fronds.
9. Drizzle some of the oil from the confit on the inside of the top slice of the baguette.
10. Close the sandwiches, cut into three or four equal pieces, and serve.

yellowfin, extravirgin olive oil, red wine vinegar, red onion, capers, fresh oregano, kosher salt, fennel, extravirgin olive oil, lemon juice, kosher salt, baguette, lemon mayonnaise, nicoise olives, lemon

Taken from www.epicurious.com/recipes/food/views/sicilian-tuna-with-fennel-black-olives-and-lemon-376990 (may not work)