INGREDIENTS
3 6 ounce cans
tuna, drained
3 tbsp
capers, roughly chopped
5 tbsp
extra-virgin olive oil
4 tsp
red wine vinegar
kosher salt and pepper
1
medium fennel bulb, halved lengthwise and thinly sliced
3/4 cup
fresh flat-leaf parsley, roughly chopped
1
large baguette