Tuna, fennel & bean salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- zest ½ lemonand 1 tbsp juice
- 1 tsp wholegrain mustard
- 1 tbsp extra virgin olive oil
- 400g can cannellini beansdrained and rinsed
- small bunch dillroughly chopped
- small bunch parsleyleaves roughly chopped
- ½ small fennel bulbthinly shaved with a peeler
- ½ cucumberpeeled into ribbons
- 160g can good-quality tunain spring water, drained
- 1 heaped tbsp pumpkin seeds
Nutrition: per serving
- kcal362low
- fat17g
- saturates3g
- carbs24g
- sugars5g
- fibre7g
- protein27g
- salt1.6g
Method
step 1
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.
