White Bean, Tuna, Fennel, and Olive Salad

Name: White Bean, Tuna, Fennel, and Olive Salad
Yield: Makes 4 Servings
Ingredients: Kosher salt and freshly ground pepper; Gluten-free Dijon mustard, 2 teaspoons; Fresh mint, ¼ cup (⅓ oz/10 g) chopped; Red onion, ½ cup (2½ oz/77 g) finely chopped; Extra-virgin olive oil, ⅓ cup (3 fl oz/80 ml); Pitted Kalamata olives, ½ cup (2.5 oz/77 g), quartered lengthwise; Butter lettuce or romaine lettuce, 1 head; Albacore tuna in olive oil, 2 cans (5 oz/155 g each) drained, broken into large pieces; Fresh lemon juice, 2 tablespoons; Fennel bulbs, 2, trimmed; Cannellini beans, 2 cans (15 oz/470 g each) rinsed and well drained

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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

Dinner
Pescatarian
Summer
Gluten-free

Method

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.
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.
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