INGREDIENTS
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1/4 cup finely chopped fennel bulb
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1/4 cup prechopped red onion
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1/4 cup chopped fresh basil
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2 tablespoons drained capers
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2 tablespoons fresh lemon juice
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2 tablespoons extravirgin olive oil
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1/4 teaspoon black pepper
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2 (6-ounce) cans solid white tuna in water, drained
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1 (4-ounce) jar chopped roasted red bell peppers, drained
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8 (1-ounce) slices sourdough bread, toasted