Name: Tuna, Fennel, and Radish Salad Toasts
Total time: 45 min
Ingredients: ¼ cup extra-virgin olive oil; 4 slices thick-crusted country bread, 6 inches wide and ¾ inch thick; 1 garlic clove, halved; 2 (5- to 7-ounce) cans/jars olive oil–packed tuna, flaked, with packing oil; 1 fennel bulb, 1 tablespoon fronds chopped; stalks discarded; bulb halved, cored, and sliced very thin; ½ cup fresh parsley leaves; 3 radishes, trimmed and sliced thin; 1 teaspoon grated lemon zest plus 2 tablespoons juice; ½ teaspoon table salt; ¼ teaspoon pepper; ¼ teaspoon red pepper flakes

Why This Recipe Works

We piled a vibrant, crunchy salad of tuna and vegetables on top of olive oil–fried toasts to make a hearty, fork-and-knife open-faced sandwich.

Before You Begin

A mandoline makes quick work of thinly slicing the fennel and radishes. We developed this recipe using a round boule, but any rustic, crusty bread will work. These open-faced sandwiches can be a light meal on their own or served alongside potato chips or a green salad.

Instructions

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add bread and cook until golden and toasted, 2 to 3 minutes per side. Transfer toasts to platter and rub cut sides of garlic on toasts.

Combine tuna, fennel slices, parsley, radishes, lemon zest and juice, salt, pepper, and pepper flakes in large bowl. Season with salt and pepper to taste. Mound salad onto toasts and sprinkle with fennel fronds. Serve.