Foodie Wednesday:: Tuscan Fennel and Tuna Salad
August 3, 2011
Nom, nom, nom! I couldn’t hold back and HAD to share yumminess early this week.
Loosely based on this recipe, I present to you:
Tuscan Fennel and Tuna Salad
- 1 can tuna (packed in olive oil if you can find it) drained
- 1 1/2 cups garbanzo beans (about 1 can, drained)
- 1/2 cup finely chopped carrot
- 1 small fennel bulb finely chopped (about 1/2 cup)
- handful of fennel fronds chopped
- 1/2 green bell pepper chopped
Dressing:
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 2T mayo
- Freshly ground salt and pepper to taste
For the Salad:
- Farm Fresh Greens
- Pitted Kalamata Olives
- Freshly Parmasean Cheese or Feta to taste
Blend up the dressing ingredients and tweak them to taste.
Mix this into the tuna, veggies and beans.
Serve Tuna Salad on a bed of Greens and top with olives and cheese!
I served this with grapes on the side, but I bet they’d be yummy right in the mix. We had left over tuna salad that I intend to eat in a pita tomorrow.
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yum….and i usually don’t like fennel. had some in the garden last year and it seems to have reasserted itself this year.