I love fennel with tuna, and this makes for a delicious salad when layered with radish, white beans, capers and a simple vinaigrette dressing.
If you have a mandolin, then it's absolutely perfect for this as you can shave the fennel into really thin slices. If not, then use a sharp knife to get the pieces as thin as possible.
When you're preparing the fennel, remember to keep the fennel fronds. They make for the perfect salad garnish along with dill and a handful of baby capers.
It's a lovely combination of flavours and textures, but I've also made it with cucumber and red onion, instead of radishes. Sometimes, I even throw on some artichoke hearts, because I love them so why not!
Serves 2-3
½ fennel bulb including fennel fronds
Handful of radishes
Nonpareille (baby) capers
Tinned tuna - approx 100g per person
Handful of jarred white beans
Fresh dill
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 fennel and radishes (a mandolin on it's lowest setting is perfect for this).
- Arrange the fennel slices across the plates and top with the radishes.
- Scatter over the white beans 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 dill and fennel fronds and scatter over the salad.
