• Liz Talley - Urban Graze

Tuna Salad with Fennel and White Beans

1 can low-salt tuna, broken into chunks

1 small fennel bulb, cored and shaved with a mandolin or sliced thin as you can

2 c. (or 1 can) cooked white beans, such as cannellini

2-3 Tbsp. very thinly chopped/sliced green or red onion

1/2 tsp. fennel seeds, optional

2 Tbsp. lemon juice

3 Tbsp. olive oil

Salt and pepper

Combine tuna, fennel slices, beans, onion and fennel seeds (if using) in a bowl.

Whisk together the lemon juice and olive oil; toss into the salad.

Taste and season to your taste.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©



Recent Posts

See All

Potato Pea Salad

A refreshing summer salad! Serves 4 3 c. diced potatoes (about ¾"), steamed about 3-5 min. and cooled ½ - ¾ c. shelled peas (or frozen), steamed about 2-3 min. and cooled 1 Tbsp. olive oil 1 Tbsp. red

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now