Mayo-Free Mediterranean Tuna Salad Sandwiches

½ medium red onion (about 4 ounces; 110 g), thinly sliced

¼ cup (60ml) red wine vinegar

20 ounces ( 560 g) oil-packed tuna, preferably ventresca (see notes), drained and flaked by hand into roughly ½-inch pieces

1 stalk celery (about 3 ounces; 85 g), sliced thinly on the bias

¼ medium bulb fennel (about 1 ounce), cored and thinly sliced

Handful flat-leaf parsley leaves, roughly chopped

2 tablespoons (30ml) drained brined capers

¼ cup (60ml) drained pitted briny black or green olives, quartered lengthwise

¼ cup plus 2 tablespoons ( 90 ml) extra-virgin olive oil, plus more as needed

2 tablespoons (30ml) fresh juice from 1 lemon

½ teaspoon (3ml) Asian fish sauce or very finely minced oil-packed anchovy fillets (about 2 small fillets)

Kosher salt and freshly ground black pepper

8 slices rustic sandwich bread, such as a Pullman loaf, brushed with olive oil and toasted

Arugula, for garnish

Directions at seriouseats.com

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