Name: Tuna, bean and fennel salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 100 gram baby spinach leaves; 2 celery sticks, sliced; 1 fennel bulb, trimmed, thinly sliced; 1/4 small red onion, thinly sliced; 400 gram can cannellini beans, rinsed; 1 1/2 tablespoon red wine vinegar; 185 gram can tuna in olive oil, drained, oil reserved, flaked; 100 gram fetta, crumbled

Ingredients

100 gram baby spinach leaves

2 celery sticks, sliced

1 fennel bulb, trimmed, thinly sliced

1/4 small red onion, thinly sliced

400 gram can cannellini beans, rinsed

1 1/2 tablespoon red wine vinegar

185 gram can tuna in olive oil, drained, oil reserved, flaked

100 gram fetta, crumbled

Method

1.Arrange spinach, celery, fennel, onion and beans on a shallow serving plate. Season. Drizzle with vinegar.

2.Top with tuna, fetta and reserved oil.

Only have tuna in spring water? Drain; add flaked tuna and 1 1/2 tablespoons olive oil to salad. Make a double batch and keep half for lunch the following day. Cover, then refrigerate. Choose a fennel bulb with fronds attached. Use the fronds to garnish the salad.
Note

Woman's Weekly Food

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Ingredients

Method

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