• Friends popping in for lunch? They’ll love this tuna salad with crunchy fennel and peppery rocket.

    Tuna salad with cannellini beans and fennel

    Serves: 4 – 6

    Ingredients

    • SALAD
    • 1 x 410g tin cannellini beans, rinsed and drained
    • 8 Rosa tomatoes, quartered
    • 1 x 170g tin tuna chunks in oil, drained and flaked
    • 3 fennel bulbs, sliced
    • 5 red salad onions, sliced
    • 250g rocket leaves
    • DRESSING
    • 50ml good-quality olive oil
    • 20ml balsamic vinegar
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    Place all the salad ingredients in a bowl.

    2

    Mix the dressing ingredients and pour over the salad.

    3

    Serve with warm ciabatta bread or baked potatoes.


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