Tuna, White Bean and Fennel Salad

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Total Time
35mins
Prep
25 mins
Cook
10 mins

From the Australian BH&G Diabetic Living issue 12 2007. Marinating and resting times (35 minutes) have not been included.

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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

Wonderful! This had a nice mixture of flavors and was very satisfying. We had it for dinner with sourdough toast and everyone loved it. This was actually our first time trying fennel and it had a mild, licorice flavor and aroma that we really liked. This is a recipe I will definitely make again! Made for ZaarTag.