Tuna & Cannellini Bean Salad

Name: Tuna & Cannellini Bean Salad
Yield: Serves 4-6
Ingredients: 2 fennel bulbs, roots trimmed; 1 cup (200 g) cannellini beans, soaked overnight; 1 tbsp soft brown sugar or liquid honey; salt and freshly ground black pepper; 220 g canned tuna in spring water; ½ cup (125 ml) olive oil; 2 cloves garlic, peeled and crushed; 2 large handfuls of fresh rocket leaves; ½ cup (40 g) parmesan, grated; ½ punnet cherry tomatoes, halved; 4 large eggs; juice of 2 lemons; 200 g green beans, ends trimmed; ½ red onion, sliced; 1 cup fresh italian parsley, roughly chopped

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Ingredients

1 cup (200 g) cannellini beans, soaked overnight
2 fennel bulbs, roots trimmed

Fish course
Pescatarian
Gluten-free

Method

Cook the cannellini beans.

Thinly slice the fennel and place in a bowl with the brown sugar and the lemon juice. Allow to marinate for 20 minutes.

Bring a small saucepan of water to the boil. Add the eggs and cook for 4 minutes. Allow to cool under cold running water, then peel and chop into quarters.