Tuna, fennel and white bean salad
- August 2006
- 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
- 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.
- 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.
- 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.
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.
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