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