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About this recipe: Waxy new potatoes are ideal for salads such as this classic, as they are firm enough to keep their shape when stirred with other ingredients. Serve with crusty French bread.
Use 2–3 celery sticks instead of fennel. * Omit the anchovy garnish, and serve the salad with garlic and anchovy croutons. Spread out 8 slices of French bread on a baking sheet and toast under the grill until lightly browned on both sides. Rub one side with a cut garlic clove, then mash an anchovy fillet on top of each and spread as evenly as possible. Cut the slices in halves or into quarters, using a serrated knife, and arrange on the salad plates. * Replace the fresh tuna with 2 cans tuna in spring water, about 200 g (7 oz) each, drained and broken into chunks.
Fresh tuna contains beneficial omega-3 fatty acids, which reduce the tendency of blood to clot and thus are helpful in preventing and treating heart disease. Tuna is also an excellent source of vitamins D and B12 and a useful source of potassium. * Fennel provides useful amounts of beta-carotene, folate and potassium, as well as cancer-fighting phytochemicals. * Green beans are a good source of folate and dietary fibre.
A, B1, B6, B12, C, E, folate, niacin, selenium * B2, copper, iron, potassium, zinc * calcium