Fennel, Olive and Tuna SaladAugust 10, 2015
This recipe is inspired by one in the July issue of Bon Appetit magazine. It’s so delicious I made it twice in one week. I like it as a salad but it’s also delicious in a sandwich.
1 fennel bulb, very thinly sliced
½ cup mixed pitted olives, chopped
¼ cup olive oil
3 tablespoons white vine vinegar
2 tablespoons chopped drained capers
½ teaspoon crushed red pepper flakes
2 cans tuna, drained
salt and pepper
2 cups arugula
½ English cucumber, very thinly sliced
Thinly – and carefully – slice the fennel with a mandoline. Place in a bowl and toss with the olives, olive oil, vinegar, capers, red pepper flakes, tuna, salt and pepper. Cover and chill at least an hour or overnight.
When ready to serve toss in the cucumber and serve over arugula. You can also use it as a sandwich filling. Mmm…