This is a fantastic summer salad and easy to make. This version includes kalamata olives
Ingredients
- 1 large bulb of fennel
- 1 185g can of tuna in brine or oil
- 14-6 leaves of lettuce
- 1 tbsp. extra virgin olive oil
- 1 tbsp. vinegar (red or white to taste)
- 100g olives
- Salt and freshly ground black pepper
Options
- Sliced tomatoes
- Coleslaw
Method
- Wash the fennel bulb and slice horizontally (about 7mm wide) and cut pieces (about 3-5cm long)
- If the fennel is a little tough, blanch in boiling water to soften slightly, chill and place in a salad bowl
- Add the can of tuna to the bowl, break into pieces and mix with the fennel
- Add lettuce, any other ingredients, oil, vinegar, salt and pepper to taste and stir through.
- Serve to plates and top with olives
Serves: 2
