Tuna, Fennel, and Bean Salad

Ingredients

• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• kosher salt and black pepper
• 1 small head radicchio, leaves torn (about 3 cups)
• 1 small bulb fennel, thinly sliced, plus 1/4 cup chopped fennel fronds
• 2 6-ounce cans oil-packed light tuna, drained
• 1 15.5-ounce can cannellini beans, rinsed
• 1 small shallot, thinly sliced

Directions

1. In a large bowl, whisk together the oil, lemon juice, and ¼ teaspoon each salt and pepper.
2. Add the radicchio, fennel, fennel fronds, tuna, beans, and shallot and toss to combine.

Posted in: Fish Recipes