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Tuna, fennel & bean salad

  • zest ½ lemon and 1 tbsp juice Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 1 tsp wholegrain mustard
  • 1 tbsp extra virgin olive oil
  • 400g can cannellini beans drained and rinsed Cannellini bean can-a-leen-ee beenSlightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
  • small bunch dill, roughly chopped
  • small bunch parsley, leaves roughly chopped Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
  • ½ small fennel bulb, thinly shaved with a peeler Fennel bulbLike Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
  • ½ cucumber, peeled into ribbons
  • 160g can good-quality tuna in spring water, drained Tuna tune-ahA member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
  • 1 heaped tbsp pumpkin seeds
  • To make a dressing, put the lemon zest and juice, mustard, oil and some seasoning in a jam jar and shake well. Tip the beans into a bowl, pour over the dressing and stir to coat. Add the herbs, fennel and cucumber, then flake the tuna into large pieces and fold through. Spoon onto plates and sprinkle with pumpkin seeds to serve.