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. Recipe HERE
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)