Behind the Recipes
Tasty Tuna Salad with Fennel by Divya Gugnani
Makes 6 servings
INGREDIENTS:
Tuna mixture:
3/4 cup extra-virgin olive oil (we like Yellingbo Gold)
1/2 cup lemon, juiced
2 tbsp. fresh chive, finely chopped
1/4 cup Italian flat leaf parsley, roughly chopped
2 6 oz. cans white tuna in oil, rinsed and drained
1 small head fennel, chopped finely
2 stalks of celery, diced
1 cup red onion, chopped
Kosher salt and freshly ground black pepper to taste
Greens:
16 oz. mixed greens
1/3 cup pitted black and green olives, cut into circles
1 bell pepper, seeded and cut into long slices
PREPARATION:
1. The Dressing: Blend together olive oil, lemon juice, salt, pepper, chives, and parsley. Reserve.
2. Toss in flaky tuna with fennel, celery, onion with 3/4 of the dressing. Set aside in a bowl.
3. Use remaining dressing to toss your greens. Portion to plates and layer with a scoop of Tuna Salad, and slices of bell peppers and olive.
Enjoy.
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