Tuna, Fennel, and Bean Salad

18

Ingredients

 

  1. 1/4cup olive oil
  2. 3tablespoons fresh lemon juice
  3. kosher salt and black pepper
  4. 1 small head radicchio, leaves torn (about 3 cups)
  5. 1 small bulb fennel, thinly sliced, plus 1/4 cup chopped fennel fronds
  6. 2 6-ounce cans oil-packed light tuna, drained
  7. 1 15.5-ounce can cannellini beans, rinsed
  8. 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.


  1. Ingredients

    1. 1/4cup olive oil
    2. 3tablespoons fresh lemon juice
    3. kosher salt and black pepper
    4. 1 small head radicchio, leaves torn (about 3 cups)
    5. 1 small bulb fennel, thinly sliced, plus 1/4 cup chopped fennel fronds
    6. 2 6-ounce cans oil-packed light tuna, drained
    7. 1 15.5-ounce can cannellini beans, rinsed
    8. 1 small shallot, thinly sliced

     1/4cup olive oil

  2. 3tablespoons fresh lemon juice
  3. kosher salt and black pepper
  4. 1 small head radicchio, leaves torn (about 3 cups)
  5. 1 small bulb fennel, thinly sliced, plus 1/4 cup chopped fennel fronds
  6. 2 6-ounce cans oil-packed light tuna, drained
  7. 1 15.5-ounce can cannellini beans, rinsed
  8. 1 small shallot, thinly sliced