Tuna Salad with Cranberry Beans and Fennel


Tuna Salad with Cranberry Beans and Fennel
Recipe type: Supper
Serves: 4
Tuna salad is no longer a mundane dish after spicing it up with the ingredients in this recipe.
  • Dressing
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon type mustard
  • 1 teaspoon anchovy paste
  • 1 pound tuna steaks, about 1 inch thick
  • 2 teaspoons extra-virgin olive oil
  • Salt and pepper to taste
  • 1 cup cooked and drained cranberry beans
  • 1 fennel bulb, chopped
  • 2 cups arugula, coarse stems removed
  1. Preheat broiler. Brush tuna on both sides with olive oil and season with salt and pepper. Place on a nonstick broiler pan. Broil for 4-8 minutes per side, until just cooked through. Slice and set aside.
  2. To make the dressing, combine the olive oil, vinegar, mustard and anchovy paste in a small bowl and whisk to blend.
  3. Combine the tuna, beans, fennel, scallions, tomatoes, capers, parsley, and fennel fronds in a large bowl. Add the dressing and toss to coat.
  4. Divide the arugula among four plates and mound the tuna mixture on top. Serve immediately.
Complexity: Very easy Origin: Supper

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