Tuna, fennel and white bean salad

Name: Tuna, fennel and white bean salad
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 31 Jul 06
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Ready in 15 minutes

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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

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.

Recipe from August 2006 Issue

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

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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Tuna, fennel and white bean salad

Ingredients

Method

Nutrition

delicious. tips

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