Olive and Fennel Tuna Melts

• two 6 1/8-ounce cans solid white tuna, drained well
• 1/3 cup mayonnaise
• 2/3 cup finely chopped fennel bulb (sometimes called anise)
• 5 Kalamata or other brine-cured black olives, pitted and chopped
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon fresh lemon juice, or to taste
• 4 slices rye bread, toasted lightly
• 4 ounces grated sharp Cheddar cheese

1. Preheat broiler.
2. Into a bowl flake tuna and stir in mayonnaise, fennel, olives, parsley, lemon juice, and salt and pepper to taste.
3. Divide tuna salad among toast slices and top with Cheddar.
4. In a shallow baking pan broil sandwiches under broiler about 4 inches from heat until cheese is bubbling, 1 to 2 minutes.

solid white tuna, mayonnaise, fennel bulb, black olives, parsley, lemon juice, rye bread, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/olive-and-fennel-tuna-melts-10759 (may not work)