Tuna, Lemon, Fennel, And Black-Olive Salad On Sourdough Rolls

By Sunset
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1 small lemon

1/2 bulb fennel, stalks trimmed

1/4 teaspoon salt

8 to 10 sourdough or French bread rolls

30 ounces oil-packed tuna, drained (see Notes)

2 tablespoons extra-virgin olive oil

1 tablespoon chopped brined capers

1/4 cup chopped pitted kalamata olives

1/4 cup roughly chopped dill

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