This healthy recipe for tuna and bean salad is packed with vibrant colours and flavours - a feast for the eyes and the stomach.
Serves 4
Ready in 15 minutes
Per serving:
355kcals
9.4g fat (1.3g saturated)
38.9g protein
30.7g carbs
7.5g sugar
2.2g salt
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.
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.
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.
© delicious. magazine
The best bet with this would be a light, slightly herby Italian white wine, such as Soave.
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