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Tuna & white bean salad with fennel and dill
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A fantastic storecupboard supper, this crunchy fennel and tuna salad is on the table in next to no time, and any leftovers are great for lunch the following day.
1 fennel bulb
400g can haricot beans, drained and rinsed
115g pack baby spinach
2 tbsp pine nuts, toasted
1 small red onion, thinly sliced
Juice of 1 lemon
2 tbsp extra virgin olive oil
½ tsp Dijon mustard
1 tbsp capers, chopped
½ x 20g pack fresh dill, chopped
160g can Kingfisher Tuna Chunks in Brine, drained
1. Remove and discard the tough outer layer from the fennel bulb, then slice the fennel very thinly. Place in a serving bowl and add the haricot beans, spinach, pine nuts and red onion.
2. Mix together the lemon juice, extra virgin olive oil, Dijon mustard, capers and dill for a dressing.
3. Flake the tuna into large pieces and gently stir through the salad, then pour over the lemon and mustard dressing.
You can try other beans in this lovely salad, such as cannellini, butter beans or even flageolet beans.
Typical values per serving:
This recipe was first published in December 2016.
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