Pbenjay's Blog

If you read yesterday’s blog you know we had a special tuna salad for lunch on Saturday.  I had made this tuna dish once and Trish tasted it and has made it her own now.  As the days get hotter and more humid,  this is the dish you want to serve for a summer supper.  Pair it with a loaf of crusty Italian bread and a side of some summer vegetable.  Corn on the cob is the obvious easy choice, however, a plate of sliced tomatoes and cucumbers sprinkled with sea salt is healthier and doesn’t add more carbs.

Tuna Fennel & White Bean Salad

1 head of fennel

1 7oz can tuna in olive oil

1 16oz can Cannelini beans rinsed and drained

3 TBS of lemon juice

3 TBS olive oil

zest of one lemon

2-3 TBS lightly chopped Italian parsley

Med red onion chopped

Fennel fronds for garnish

Drain the tuna and reserve the oil, add olive oil to make 3 TBS.   Flake the tuna in a large bowl. Rinse and drain the beans and add to the tuna.  You can either dice the fennel or slice very thinly on a mandolin. Prepare the red onion in the same manner (diced or sliced) an add the fennel and onion into the tuna bean mixture.  Add the oil, lemon juice, parsley and lemon zest, toss to mix.  Garnish with fennel fronds.  Mangia e buon appetitto!

In this photo  sliced black olives were added.

Italian Tuna, Cannelini Bean and Fennel Salad