Tuna and white bean salad with fennel and dill

    Tuna and white bean salad with fennel and dill
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    Category
    Yields1 Serving
    Prep Time20 minsCook Time20 minsTotal Time40 mins
     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
    1

    Remove 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.

    2

    Mix together the lemon juice, extra virgin olive oil, Dijon mustard, capers and dill for a dressing.

    3

    Flake 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.

    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

    1

    Remove 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.

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    2

    Mix together the lemon juice, extra virgin olive oil, Dijon mustard, capers and dill for a dressing.

    3

    Flake the tuna into large pieces and gently stir through the salad, then pour over the lemon and mustard dressing.

    Tuna and white bean salad with fennel and dill
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