Tuscan Tuna, White Bean, and Fennel Salad

Creamy cannellini beans, large tuna flakes, crisp fennel, and celery meet in a lemon-Dijon dressing for a bright no-cook lunch or picnic 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

Colander · Wide mixing bowl · Sharp knife · Small bowl · Whisk · Fine grater

Keep the fish intact

Break the tuna into large flakes first, then tuck those pieces through the dressed salad with only a few broad turns.

For a picnic

Pack the salad in a covered container and scatter the reserved fennel fronds over it just before serving.

01. Rinse the cannellini beans and shake off excess water so it will not thin the dressing.

02. Scatter salt over the beans, then lift and fold with a broad spoon; do not stir or press.

03. Zest and juice the lemon, then whisk with olive oil, Dijon, and black pepper until glossy.

04. Halve the fennel bulb and shave it crosswise into paper-thin slices; reserve the fronds.

05. Slice celery thinly across the ribs and finely chop the parsley.

06. Tip off excess oil without pressing the tuna, then break it into large flakes.

07. Fold fennel, celery, capers, and parsley through the beans until evenly distributed.

08. Coat the bean mixture with dressing, then use a few broad turns to add the tuna flakes.

09. Rest for 5 minutes so the beans absorb the briny dressing, then top with fennel fronds.