Tuna, Fennel, and Bean Salad

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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 ΒΌ 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