How to make 4 people Tuna, fennel and white bean salads? Tuna, fennel and white bean salad recipes and ingredient shared on our page.
1 small head fennel
1 medium red onion, halved
2 x 400 gram cans cannellini beans, drained and rinsed
2 tbsp extra virgin olive
3 tbsp lemon juice
3 tbsp chopped fresh flat leaf parsley
2 x 200 gram cans tuna steak in spring water, drained
60 gram black olives, pitted if you prefer
salt and freshly ground black pepper
Trim the base and tops off the fennel and save the fennel fonds to use as a garnish. Core, then slice the head across as thinly as you can into horseshoe shaped slices use mandolin if you have one. Slice the onion in the same way.
Put the fennel and onion into a large bowl with the beans, olive oil, lemon juice, parsley and some seasoning to taste. Stir together well and leave for about 5 minutes for the fennel to soften slightly.
Break the draned tuna into large flakes and gently stir into the bean and fennel salad.
Spoon the salad into the centre of four plates and scatter with the black olives. Garnish with the fennel fronds. Your enjoy meal!