Tuna, fennel & bean salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
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
Method
- STEP 1
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.
