Monday, January 7, 2013
Tuna, Fennel and Bean Salad
Normally I'd make this in the summer, but holiday over-indulgence means healthy eating in January. The cannellini beans here provide just enough texture to make this a reasonable main course. The flavors are really well-balanced and the dressing is the easiest thing in the world: lemon juice, olive oil, salt and pepper. The fennel keeps everything very fresh-tasting, and the lemon extracts some of the "fishiness" from the tuna. Be sure to rinse the beans (if using canned) and drain the tuna.