20th September 2007

Tuna, Bean, Olive & Fennel Salad

This is a lovely, nutritious meal, ideal for lunch or a light dinner.  You can make the tuna 'mash' and serve as a dip, or just spread on toast.  I don't normally like tinned tuna, but the quality Spanish tuna fillets in oil are delicious.  If you want to use fresh tuna, just sear it in olive oil, and continue with the recipe.

110g quality tinned tuna in oil (Ortiz or Sirena)
1 x 400g tin butter beans, drained
1 lemon
1/4 tsp smoked paprika
SALAD:
1 bulb fennel, shaved
1/4 butter or round lettuce leaves, torn
handful flat leaf parsley, roughly chopped
10 kalamata olives, pitted and halved
toasted pita or sourdough to serve

Put the tuna and oil from the tin in a frying pan with HALF of the butter beans.  Add 2 tbsp lemon juice and smoked paprika and heat gently, while mashing with a fork to bring together.  Add salt and pepper to taste.

Mix remaining butter beans with fennel, lettuce, parsley and olives and dress with 1 T lemon juice and 1 T extra virgin olive oil. Place the salad on plates, then spoon the tuna on top, and serve with pita or sourdough. 

Serves 2.