Tuna, White Bean And Fennel Salad Recipe

Name: Tuna, White Bean And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (400 g) cannellini beans (rinsed and drained); 3 egg tomatoes (deseeded, chopped); 1 head fennel (medium, trimmed finely chop bulb and roughly chop fronds); 1 red onion (small, chopped); 1/2 yellow pepper (bell pepper, chopped); 3 tablespoons white vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1/4 teaspoon ground black pepper (fresh); 400 g tuna steaks; nonstick cooking spray; 60 g salad leaves (mixed); 6 slices sourdough bread (to serve)

Servings: persons

2 (400 g) cannellini beans (rinsed and drained)
3 egg tomatoes (deseeded, chopped)
1 head fennel (medium, trimmed finely chop bulb and roughly chop fronds)
1 red onion (small, chopped)
1/2 yellow pepper (bell pepper, chopped)
3 tablespoons white vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon ground black pepper (fresh)
400 g tuna steaks
nonstick cooking spray
60 g salad leaves (mixed)
6 slices sourdough bread (to serve)

1
In a large bowl, combine the beans, tomatoes, fennel, 1 tablespoon of the fennel fronds, red onion and capsicum (bell pepper), sed aside.
2
In a small, screw top jar, put the vinegar, lemon juice, oil and pepper and shake to combined well.
3
Pour the dressing over the bean mixture and toss lightly to combine.
4
Cover and set aside for 30 minutes to allow the flavours to develop.
5
Now preheat a barbecue chargrill or char-grill pan on medium.
6
Spray both sides of the tuna with the cooking spray. Cook for 3-4 minutes each side or until just cooked, transfer to a plate and cover loosely with foil and set aside for 5 minutes to rest.
7
Using a fork break the tuna into bite size pieces.
8
Toss tuna with the bean mixture.
9
Arrange serving plates with salad leaves and then arrange tuna mix on top and then sprinkle over a few fennel fronds and serve with the bread.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (400 g) cannellini beans (rinsed and drained), 3 egg tomatoes (deseeded, chopped), 1 head fennel (medium, trimmed finely chop bulb and roughly chop fronds), 1 red onion (small, chopped), and more.

Yes, Tuna, White Bean And Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna, White Bean And Fennel Salad

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