Tuna, Fennel, and Bean Salad

Tuna, Fennel, and Bean Salad
José Picayo
You can toss together this no-cook salad in just 15 minutes.

Get the recipe for Tuna, Fennel, and Bean Salad.
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Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

1/4
cup
olive oil
3
tablespoons
fresh lemon juice
kosher salt and black pepper
1
small head radicchio, leaves torn (about 3 cups)
1
small bulb fennel, thinly sliced, plus 1/4 cup chopped fennel fronds
2
6-ounce cans oil-packed light tuna, drained
1
15.5-ounce can cannellini beans, rinsed
1
small shallot, thinly sliced

Directions

  1. In a large bowl, whisk together the oil, lemon juice, and ¼ teaspoon each salt and pepper.
  2. Add the radicchio, fennel, fennel fronds, tuna, beans, and shallot and toss to combine.

 

Charlyne Mattox
October 2012

Nutritional Information

  • Per Serving
  • Calories 359
  • Fat 21 g
  • Sat Fat 3 g
  • Cholesterol 26 mg
  • Sodium 577 mg
  • Protein 27 g
  • Carbohydrate 17 g
  • Sugar 1 g
  • Fiber 5 g
  • Iron 2 mg
  • Calcium 64 mg
What does this mean? See Nutrition 101.

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