Fennel-Orange Tuna Sandwich

  • Serves

    makes 1 sandwich


Tuna salad gets a sophisticated makeover with crème fraîche and fennel brightened by both orange zest and juice. This recipe first appeared in our April 2014 issue.


  • 1 (4-oz.) can tuna, drained
  • 14 cup crème fraîche
  • 1 tbsp. grated orange zest plus 2 tbsp. juice
  • 2 tbsp. minced fennel
  • Salt and pepper, to taste
  • 1 small baguette, toasted
  • Fennel fronds, for serving


Step 1

Mix tuna, crème fraîche, orange zest and juice, minced fennel, salt, and pepper in a bowl; serve on a toasted baguette with fennel fronds.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.