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Tuna, fennel & bean salad

Tuna, fennel & bean salad

A star rating of 3.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal362
fat17g
saturates3g
carbs24g
sugars5g
fibre7g
protein27g
salt1.6g
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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.

Recipe from Good Food magazine, August 2014

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Overall rating

A star rating of 3.6 out of 5.3 ratings
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