Tuna and white bean salad with fennel and dill
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    Tuna and white bean salad with fennel and dill
    Tuna and white bean salad with fennel and dill

    Tuna and white bean salad with fennel and dill

    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.

    • Prep: 20 mins
    • Cook: 20 mins

    Ingredients

    1 fennel bulb

    400g can haricot beans, drained and rinsed

    115g pack baby spinach

    2 tbsp pine nuts, toasted

    1 small red onion, thinly sliced

    Juice of 1 lemon

    2 tbsp extra virgin olive oil

    ½ tsp Dijon mustard

    1 tbsp capers, chopped

    ½ x 20g pack fresh dill, chopped

    160g can Kingfisher Tuna Chunks in Brine, drained

    Directions

    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.

    Cook's tip

    You can try other beans in this lovely salad, such as cannellini, butter beans or even flageolet beans.

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