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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