Tuna, White Bean and Fennel Salad
Created by ImPat on November 2, 2014
- Servings: 6
- Prep Time: 25m
- Cook Time: 10m
- Recipe #15474
Ingredients
- 800 grams cooked cannellini beans (two 400 gram cans, rinsed and drained)
- 3 tomatoes (egg tomatoes, deseeded, chopped)
- 1 head fennel (medium, trimmed finely chop bulb and roughly chop fronds)
- 1 small red onion (chopped)
- 1/2 yellow pepper (bell pepper, chopped)
- 3 tablespoons white vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon oil (olive oil)
- 1/4 teaspoon ground black pepper (fresh)
- 400 grams tuna steaks (uncooked)
- Nonstick cooking spray
- 60 grams salad greens (mixed)
- 6 slices sourdough bread (to serve)
How to Make
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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.
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Step 2: In a small, screw top jar, put the vinegar, lemon juice, oil and pepper and shake to combined well.
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Step 3: Pour the dressing over the bean mixture and toss lightly to combine.
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Step 4: Cover and set aside for 30 minutes to allow the flavours to develop.
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Step 5: Now preheat a barbecue chargrill or char-grill pan on medium.
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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.
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Step 7: Using a fork break the tuna into bite size pieces.
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Step 8: Toss tuna with the bean mixture.
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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.
Nutritional Facts
- 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