Target: 6 × 4 inches · landscape

Tuscan Tuna, White Bean, and Fennel Salad

20 min · 4 servings

Ingredients

□ 2 (15 oz) cans cannellini beans, drained and rinsed

□ 2 (5 oz) cans olive-oil-packed tuna, drained lightly

□ 1 medium fennel bulb, fronds reserved

□ 2 celery ribs

□ 2 tbsp capers, rinsed and drained

□ 1/3 cup finely chopped flat-leaf parsley

□ 1 medium lemon

□ 1/4 cup extra-virgin olive oil

□ 1 tsp Dijon mustard

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

1. Drain and rinse the beans; salt them in a wide bowl and fold gently so they stay whole.

2. Whisk lemon, oil, Dijon, and pepper. Shave fennel crosswise into paper-thin slices, saving the fronds.

3. Slice celery and chop parsley. Drain tuna lightly and separate it into large flakes.

4. Fold vegetables and capers into the beans. Add dressing, then turn tuna through gently so the flakes stay distinct.

5. Rest briefly, finish with fennel fronds, and serve.

Cook’s note: Use a broad spoon to lift the beans from underneath without crushing them.