Tuna, fennel & bean salad

Tuna, fennel & bean salad

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Cooking time

Prep: 10 mins No cook

Skill level

Easy

Servings

Serves 2

This tuna, fennel & bean salad makes a great light and healthy salad packed with vitamins and protein

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
362
protein
27g
carbs
24g
fat
17g
saturates
3g
fibre
7g
sugar
5g
salt
1.6g

Ingredients

  • zest ½ lemon and 1 tbsp juice
  • 1 tsp wholegrain mustard
  • 1 tbsp extra virgin olive oil
  • 400g can cannellini beans drained and rinsed
  • small bunch dill, roughly chopped
  • small bunch parsley, leaves roughly chopped
  • ½ small fennel bulb, thinly shaved with a peeler
  • ½ cucumber, peeled into ribbons
  • 160g can good-quality tuna in spring water, drained
  • 1 heaped tbsp pumpkin seeds

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Method

To make a dressing, put the lemon zest and juice, mustard, oil and some seasoning in a jam jar and shake well. Tip the beans into a bowl, pour over the dressing and stir to coat. Add the herbs, fennel and cucumber, then flake the tuna into large pieces and fold through. Spoon onto plates and sprinkle with pumpkin seeds to serve.

Recipe from Good Food magazine, August 2014

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