Open-Faced Tuna And Fennel Sandwiches

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Ingredients

3 6-ounce cans tuna, drained

3 tablespoons capers, roughly chopped

5 tablespoons extra-virgin olive oil

4 teaspoons 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

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