Vegetable and Tuna Salad | RICARDO

Ingredients

• 1 cup (30 g) fresh basil
• 1/2 cup (125 ml) canola oil
• 1 cup (250 ml) canned white beans (about half a 19 oz/540 ml) can), rinsed and drained
• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) lemon juice
• 1 can (7 oz/198 g) tuna in oil, drained
• 1/3 cup (75 ml) mirin (see note)
• 1/3 cup (75 ml) rice vinegar
• 1 turnip
• 1 fennel bulb, stalks removed and bulb halved
• 2 radishes
• 1/2 English cucumber
• 1 cup (70 g) broccoli florets (with stems), finely chopped
• Fleur de sel
• Mini pitas