Legacy of Passion

Fennel-Olive Tuna Melts

The diner favorite gets some respect at last with this gourmet variation. Serve it with a cup of Cauliflower Pancetta Soup for a great meal anytime.


2 6 oz. cans of tuna, drained well
1/3 C mayonnaise
2/3 C Andy Boy Fennel, finely chopped
10 Kalamata or other brine-cured black olives, pitted and chopped
1 T minced fresh parsley
2 T fresh lemon juice
8 slices rye bread, toasted lightly
6 oz. grated sharp cheddar cheese


  1. Preheat broiler.
  2. Combine tuna, mayo, Andy Boy Fennel, olives, parsley, lemon juice and salt and pepper to taste.
  3. Divide mixture among toast slices and top with cheddar. In a shallow pan, broil sandwiches under broiler about 4 inches from heat until cheese is bubbling.

Serves 4