Recipe

Tuna, bean and fennel salad

Dec 30, 2012 1:00pm
  • 10 mins preparation
  • Serves 2
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Ingredients

Tuna, bean and fennel salad
  • 100 gram baby spinach leaves
  • 2 celery sticks, sliced
  • 1 fennel bulb, trimmed, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 400 gram can cannellini beans, rinsed
  • 1 1/2 tablespoon red wine vinegar
  • 185 gram can tuna in olive oil, drained, oil reserved, flaked
  • 100 gram fetta, crumbled

Method

Tuna, bean and fennel salad
  • 1
    Arrange spinach, celery, fennel, onion and beans on a shallow serving plate. Season. Drizzle with vinegar.
  • 2
    Top with tuna, fetta and reserved oil.

Notes

Only have tuna in spring water? Drain; add flaked tuna and 1 1/2 tablespoons olive oil to salad. Make a double batch and keep half for lunch the following day. Cover, then refrigerate. Choose a fennel bulb with fronds attached. Use the fronds to garnish the salad.

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