August 22, 2019
A fantastic storecupboard supper, this crunchy fennel and tuna salad is on the table in next to no time, and any leftovers are great for lunch the following day.
1Remove and discard the tough outer layer from the fennel bulb, then slice the fennel very thinly. Place in a serving bowl and add the haricot beans, spinach, pine nuts and red onion.
2Mix together the lemon juice, extra virgin olive oil, Dijon mustard, capers and dill for a dressing.
3Flake the tuna into large pieces and gently stir through the salad, then pour over the lemon and mustard dressing.
You can try other beans in this lovely salad, such as cannellini, butter beans or even flageolet beans.