Olive-oil-poached Albacore With Cannellini Beans, Fennel and Olives | Oregonian Recipes

Name: Olive-oil-poached Albacore With Cannellini Beans, Fennel and Olives | Oregonian Recipes
Ingredients: 2 tablespoons olive oil (you can use oil left over from poaching tuna for accompanying recipe), plus additional for serving; 1 medium onion, cut into small dice; 1 medium bulb fennel, cut into small dice; 1 15-ounce can cannellini or other white beans (such as white runner or borlotti); Grated zest from 1 lemon; Freshly squeezed juice from 1 lemon; Sea salt; freshly ground black pepper; 1 pound arugula or mixed summer greens; 1 shallot, thinly sliced; 1 recipe Olive-oil-poached Albacore (see accompanying recipe); 1 cup pitted kalamata olives (taggiasca and leccino are also good options); Lemon wedges for serving

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Ingredients

2 tablespoons olive oil (you can use oil left over from poaching tuna for accompanying recipe), plus additional for serving
1 medium onion, cut into small dice
1 medium bulb fennel, cut into small dice
1 15-ounce can cannellini or other white beans (such as white runner or borlotti)
Grated zest from 1 lemon
Freshly squeezed juice from 1 lemon
Sea salt
freshly ground black pepper
1 pound arugula or mixed summer greens
1 shallot, thinly sliced
1 recipe Olive-oil-poached Albacore (see accompanying recipe)
1 cup pitted kalamata olives (taggiasca and leccino are also good options)
Lemon wedges for serving