This is a really simple salad to throw together, and makes a great lunch or light dinner.
nonpareille (baby) capers, although regular capers work just as well.
I'd also recommend buying some good quality tinned white tuna such as that by Ortiz. It's more expensive but really does taste so much better than the regular stuff.
Quantities in the recipe below are deliberately vague, so that you can include as much or as little of the individual ingredients as you wish.
Serves 2-3
½ fennel bulb including fennel fronds
½ cucumber
Nonpareille (baby) capers
Tinned tuna - approx 100g per person
Red onion (to taste)
Artichoke hearts (optional)
Flat leaf parsley
To make the dressing
6 tablespoons of olive oil
2 tablespoons of red or white wine vinegar
1 teaspoon of Dijon mustard (optional)
I garlic clove (optional)
Seasoning
- Drain the tuna.
- Cut the fronds from the fennel, then cut the bulb in half and remove the core.
- Thinly slice the cucumber, fennel and red onion (a mandolin on it's lowest setting is perfect for this).
- Arrange the cucumber slices across the plates and top with the fennel.
- Scatter over the onion, artichoke hearts and baby capers.
- Put all of the dressing ingredients into a jug or jar and mix until well combined.
- Dress the salad with the dressing.
- Finely chop the flat leaf parsley and fennel fronds and scatter over the salad.
