Tuna, fennel & bean salad

Tuna, fennel & bean salad

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(3 ratings)

Prep: 10 mins No cook


Serves 2
This tuna, fennel & bean salad makes a great light and healthy salad packed with vitamins and protein

Nutrition and extra info

Nutrition: per serving

  • kcal362
  • fat17g
  • saturates3g
  • carbs24g
  • sugars5g
  • fibre7g
  • protein27g
  • salt1.6g
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  • zest ½ lemon and 1 tbsp juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp wholegrain mustard
  • 1 tbsp extra virgin olive oil
  • 400g can cannellini beans drained and rinsed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • small bunch dill, roughly chopped
  • small bunch parsley, leaves roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ small fennel bulb, thinly shaved with a peeler
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • ½ cucumber, peeled into ribbons
  • 160g can good-quality tuna in spring water, drained



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 1 heaped tbsp pumpkin seeds


  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.

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Comments, questions and tips

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20th Feb, 2016
OK but nothing special, the flavour or the fennel gets lost and it all feels a bit soggy. Might work better on hot summers day.
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