Recipes
Mediterranean Tuna, Fennel & White Bean Salad
Uses: tuna pouch, cannellini beans, fennel, plum tomato, romaine
Ingredients:
- 1/2 tuna pouch, about 2 1/2 ounces
- 1/2 cup cannellini beans, rinsed and drained
- 1/3 cup thinly sliced fennel
- 1/2 cup diced plum tomato
- 1 1/2 cups chopped romaine
- 1 teaspoon oil
- 1 tablespoon vinegar
Instructions:
- Combine the tuna and cannellini beans in a bowl, breaking the tuna into bite-size pieces.
- Add fennel and tomato. Season with oregano, black pepper, garlic powder, and a small amount of salt.
- Whisk oil and vinegar together and toss with the tuna mixture.
- Place romaine in a bowl and spoon the seasoned tuna and bean mixture over the top. Serve immediately.
Good for: A crisp Mediterranean-inspired lunch salad with tuna, creamy white beans, fennel, tomato, and romaine.
Optional: Add sliced sugar snap peas or a spoonful of ricotta.