Name: Tuna, fennel & bean salad
Prep time: 10 min
Total time: 10 min
Yield: 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

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Tuna, fennel & bean salad

Tuna, fennel & bean salad

Good Food team

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Serves 2

Easy

Prep: 10 mins

No cook

A star rating of 4 out of 5.4 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal362

low
fat17g
saturates3g
carbs24g
sugars5g
fibre7g
protein27g
salt1.6g

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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A star rating of 4 out of 5.4 ratings

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