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Tuna, white bean and roasted fennel salad

Wild Greens and Sardines focuses on clean, simple, seasonal flavors that highlight nature at its best. My cooking is largely based upon what I find at farmers’ markets and is inspired by travels near and far. I love going to the market a...

Not your usual tuna salad

Skip the sandwiches… use this tuna, white bean and roasted fennel salad as an appetizer to make perfect Mediterranean-inspired crostini.

Daily Flavor

 Tuna, white bean and roasted fennel salad

Not your usual tuna salad

Skip the sandwiches… use this tuna, white bean and roasted fennel salad as an appetizer to make perfect Mediterranean-inspired crostini.

You'll find no mayonnaise in this tuna salad. Fresh, bold flavors like capers, parsley and garlic make this dish stand out.

Tuna, white bean and roasted fennel salad

Ingredients:

  • 1 large fennel bulb, green tops removed, cut into 1/2-inch slices
  • 6 tablespoons olive oil, divided
  • Sea salt
  • Freshly ground black pepper
  • 5-6 cloves garlic, minced
  • 1/2 cup loosely packed chopped parsley, plus extra for garnish
  • 1 tablespoon capers, plus extra for garnish
  • 1 teaspoon hot smoked paprika
  • 1 cup canned white beans, drained and rinsed
  • 6 ounces canned tuna, drained and flaked
  • Squeeze of lemon

Directions: 

  1. Preheat the oven to 400 degrees F. Toss the fennel in about 1 tablespoon olive oil. Season with salt and pepper. Roast fennel for 15 minutes, flip over and roast another 10-15 minutes, until tender and lightly browned. Reserve.
  2. To a skillet over low heat, add 5 tablespoons of olive oil, minced garlic, parsley, capers, smoked paprika, a pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until the garlic is very tender but not brown, about 4-5 minutes. Mash some of the capers with the back of a wooden spoon. Remove from the heat.
  3. In a bowl, gently toss the roasted fennel, white beans and tuna together. Top with the garlic mixture. Season with salt and pepper, as needed. Finish with a squeeze of lemon. Garnish with capers and chopped parsley.

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