About this recipe:This salad combines tuna and cannellini beans with onion, fennel, orange juice and sage for a different type of salad.
2 (400g) tins cannellini beans
400g tinned tuna packed in olive oil
1 small red onion, thinly sliced
1/2 fennel bulb, thinly sliced
juice of half an orange
1 garlic clove, finely chopped
2 to 3 sage leaves, finely chopped
salt and freshly ground black pepper to taste
4 tablespoons extra virgin olive oil
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Method Prep:15min › Ready in:15min
Rinse and drain the beans and place them in a large bowl.
Lightly drain the tuna and add them to the bowl, breaking up any large pieces with your fingers. Scatter the red onion and fennel over the tuna and beans.
In a small bowl, whisk together the orange juice, garlic, sage, salt, pepper and olive oil. Drizzle the mixture over the beans and tuna and serve.
Ventresca (tuna belly) packed in olive oil is best for this dish but any good olive oil packed tuna will do. Don't use water or brine packed tuna because the results will be disappointing. If you can find a fruity olive oil, that will go better with the dish.