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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Tuna, White Bean And Fennel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions