Fennel, Cannelini and Tuna Salad

salad greens Fennel, Cannelini and Tuna Salad – easy and no cooking for those hot summer nights.

  • 1 15 oz can cannellini beans, rinsed and drained
  • 1 small fennel bulb
  • ½ cup thinly sliced red onion
  • 1 can tuna, packed in oil
  • Juice of one lemon
  • 1 tbs olive oil
  • ¼ cup Italian parsley, chopped
  • 2-3 sprigs of fresh thyme, leaves removed, stalks discarded (optional)
  • ½ tsp red pepper flakes.
  • Salt and pepper
  • Mixed salad greens

Finely chop fennel bulb and stalks. Combine all ingredients in a bowl. Toss lightly and season to taste. Serve over mixed greens.

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