Broccoli, cabbage, fennel and tuna salad
- Published: 31 Jan 04
- Updated: 18 Mar 24
A quick, easy and healthy salad of broccoli, cabbage, fennel and tuna.
-
Serves 2
-
Ready in 20 minutes
Advertisement
Ingredients
- 250g broccoli, cut into florets
- ¼ red cabbage, shredded
- 1 head of fennel, trimmed and finely sliced
- 50g wild rocket
- 2 tbsp sunflower or pumpkin seeds
- Finely grated zest and juice of 1 lemon
- 3 tbsp extra-virgin olive oil
- 200g can tuna in olive oil
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Put the broccoli into a heatproof bowl with 2 tablespoons of water. Cover it with cling film and pierce several times. Microwave on high for 3 minutes. Arrange the cabbage, fennel and rocket on 2 serving plates.
- Heat a non-stick pan and dry-fry the seeds for a few minutes, turning as needed. Add the lemon juice, zest and olive oil to the pan and whisk to combine and warm through.
- Top the crunchy leaves with the drained tuna, then add the broccoli and drizzle over the warm dressing. Season with freshly ground black pepper to taste and serve.
Recipe continues after advertising
Advertisement
- Recipe from February 2004 Issue
Nutrition
Nutrition: per serving
- Calories
- 488kcals
- Fat
- 33.7g (5.2g saturated)
- Protein
- 38.3g
- Carbohydrates
- 8.2g (4.8g sugar)
- Salt
- 0.9g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter