When a friend came for an impromptu dinner one summer evening, I came up with this Mediterranean-style salad. We scooped it up in lettuce leaves and corn tortillas for a casual supper on my patio.

Ingredients

  • Fennel bulbs, 2, trimmed
  • Cannellini beans, 2 cans (15 oz/470 g each) rinsed and well drained
  • Albacore tuna in olive oil, 2 cans (5 oz/155 g each) drained, broken into large pieces
  • Red onion, ½ cup ( oz/77 g) finely chopped
  • Pitted Kalamata olives, ½ cup (2.5 oz/77 g), quartered lengthwise
  • Fresh mint, ¼ cup ( oz/10 g) chopped
  • Gluten-free Dijon mustard, 2 teaspoons
  • Fresh lemon juice, 2 tablespoons
  • Extra-virgin olive oil, cup (3 fl oz/80 ml)
  • Kosher salt and freshly ground pepper
  • Butter lettuce or romaine lettuce, 1 head

Method

  1. Cut the fennel bulbs lengthwise into quarters, cut out the core and then slice crosswise. In a large bowl, combine the fennel, beans, tuna, onion, olives, and mint.
  2. In a small bowl, place the mustard. Whisk in the lemon juice. Gradually whisk in the oil and a generous amount of pepper. Gently mix into the salad. Season to taste with salt and pepper.
  3. Line 4 plates with lettuce leaves, or arrange them on a platter. Mound the salad on top of the lettuce or on another plate and serve.

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