Tuna and bean salad with fennel and roasted peppers

If you have not tried finely sliced fennel bulbs in a salad, you are missing out on a subtle, almost onion-like crunch with very slight aniseed overtones. Brilliant with fish. Add some beans for body, peppers for richness and sherry vinegar, just because you can, you have a complete, gorgeous meal. Try it

Tuna and bean salad with fennel and roasted peppers

Ready for the tuna
Servings:	Serves 4
Calories per serving:	339
Ready in:	30 minutes
Prep. time:	20 minutes (incl roasting the peppers
Cook time:	10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Glorious 5/5 Absolutely glorious Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 400 g can of haricot beans, rinsed many times and then drained.
• 2 sweet bell peppers, any colour.
• 1 fennel bulb, sliced finely, green tops reserved, if you are lucky enough to find a seller that retains them!
• Half an onion, very thinly sliced.
• A small handful of freshly chopped oregano leaves.
• A large handful of freshly chopped parsley leaves.
• Sea salt to taste.
• 2 fresh tuna steaks sliced in half to make 4 thin steaks , (about 100 g each) so they cook quickly.
• 4 tablespoons of extra virgin olive oil.
• A squeeze of fresh lemon juice.
• 1 teaspoon fennel seeds, crushed in a mortar and pestle.
• 3 teaspoons of sherry vinegar.

Mise en place

• Preheat a barbecue or oven griddle.

1. Roast the bell peppers as shown here, remove skin and seeds then tear into strips.

Method

1. Cover the beans in fresh water, no salt, and warm them through, remove from the heat and leave in the cooking water.
2. Place the fennel seeds, sliced fennel and onions together with the roasted pepper strips and oregano in a serving bowl. Add half of the parsley and reserved fennel tops if you had any. Toss well.
3. Brush the tuna steaks with olive oil and season with salt.
4. Sear on a hot griddle for 1 minutes a side. Remove and rest, covered, for 4 minutes.
5. Meanwhile, drain the beans and add to the salad bowl.
6. Drizzle with sherry vinegar, lemon juice and the remaining olive oil.
7. Serve the tuna on individual plates, laid over the salad, sprinkled with the remaining chopped herbs.

Alternatives

Try a variety of beans, most beans work very well in a salad like this. Butter beans, chick peas. kidney beans etc. Dried beans are good too if you remember to prepare them ahead of time.

Chef's note

If you can't find sherry vinegar, then try harder as it's an invaluable condiment Or use red wine vinegar with a pinch of sugar!

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