Tuna salad with cannellini beans and fennel – Food & Home Magazine
Tuna salad with cannellini beans and crunchy fennel makes a delightful lunch for guests. Perfect for casual get-togethers.
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Ingredients
- SALAD
- 1 x 410g tin cannellini beans, rinsed and drained
- 8 Rosa tomatoes, quartered
- 1 x 170g tin tuna chunks in oil, drained and flaked
- 3 fennel bulbs, sliced
- 5 red salad onions, sliced
- 250g rocket leaves
- 50ml good-quality olive oil
- 20ml balsamic vinegar
- salt
- freshly ground black pepper
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