This healthy recipe for tuna and bean salad recipe is packed with vibrant colours and flavours.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- 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.
Nutrition
- 355kcals Calories
- 9.4g fat (1.3g saturated) Fat
- 38.9g Protein
- 30.7g (7.5g sugars) Carbs
- 2.2g Salt
Leave a comment, question or tip