Tuna, White Bean and Fennel Salad
Recipe: #15474
November 02, 2014
Categories: Salads, Fish/Seafood Salad, Tuna, Fennel, Onions, Brunch, July 4th, Labor Day, Mothers Day, Grilling (Outdoor), Diabetic, Fresh Tomatoes, more
"From the Australian BH&G Diabetic Living issue 12 2007. Marinating and resting times (35 minutes) have not been included."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (361.3 g)
- Calories 326.2
- Total Fat - 11.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 12.4 mg
- Sodium - 560 mg
- Total Carbohydrate - 40.4 g
- Dietary Fiber - 6.1 g
- Sugars - 7.8 g
- Protein - 18.8 g
- Calcium - 94.5 mg
- Iron - 3.6 mg
- Vitamin C - 35.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large bowl, combine the beans, tomatoes, fennel, 1 tablespoon of the fennel fronds, red onion and capsicum (bell pepper), sed aside.
Step 2
In a small, screw top jar, put the vinegar, lemon juice, oil and pepper and shake to combined well.
Step 3
Pour the dressing over the bean mixture and toss lightly to combine.
Step 4
Cover and set aside for 30 minutes to allow the flavours to develop.
Step 5
Now preheat a barbecue chargrill or char-grill pan on medium.
Step 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.
Step 7
Using a fork break the tuna into bite size pieces.
Step 8
Toss tuna with the bean mixture.
Step 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.
Tips
No special items needed.
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