Tuna, fennel and white bean salad

Tuna, fennel and white bean salad

This healthy recipe for tuna and bean salad recipe is packed with vibrant colours and flavours.

Tuna, fennel and white bean salad

  • Serves icon Serves 4
  • Time icon Ready in 15 minutes

This healthy recipe for tuna and bean salad recipe is packed with vibrant colours and flavours.

Nutrition: per serving

Calories
355kcals
Fat
9.4g fat (1.3g saturated)
Protein
38.9g
Carbohydrates
30.7g (7.5g sugars)
Salt
2.2g

Ingredients

  • 1 small head fennel
  • 1 medium red onion, halved
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice
  • 20g fresh flatleaf parsley leaves, chopped
  • 2 x 200g cans tuna steak in spring water, drained
  • 60g black olives, pitted if you prefer
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Trim the base and tops off the fennel and save the fennel fronds if you like. Core, then slice the head across, as thinly as you can, into horseshoe-shaped slices – use a mandolin, if you have one. Slice the onion in the same way.
  2. 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 5 minutes for the fennel to soften slightly.
  3. Break the drained tuna into large flakes and gently stir into the bean and fennel salad. Spoon the salad into the centre of 4 plates and scatter with the black olives. Garnish with the fennel fronds, if using.

Nutrition

Nutrition: per serving
Calories
355kcals
Fat
9.4g fat (1.3g saturated)
Protein
38.9g
Carbohydrates
30.7g (7.5g sugars)
Salt
2.2g

delicious. tips

  1. Buy the best canned tuna for this dish. Cans labelled ‘tuna steak’ will indicate that the meat will be in one piece, which will be easier to flake into nice chunky pieces.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

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

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.