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.