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
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