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Italian Fennel Salad    CD  MC     Italian    15mins

Serves 4      Cold   Fish  Vegetables  Salads  Main Course  Healthy Eating  Gluten Wheat Dairy Free  Eggless  Italy  Europe

Ingredients

1 -2 Bulbs of Fennel

4 Tomatoes

1 x 400g/14oz Tin of Tuna

4 tbsp Salad oil

2 tbsp Wine Vinegar

Salt & Pepper

1 tbsp Parsley, chopped

25g/1oz Black Olives

 

Instructions

 

1. Remove any leaves then wash and trim the fennel. Cut into slices and blanch in boiling salted water for 5 minutes. Drain.

 

2. Slice the tomatoes and drain the tuna.

 

3. Place the tuna in the centre of a shallow round serving dish and arrange the fennel and tomato slices around it.

 

4. In a bowl, mix the oil, vinegar, salt and pepper well then pour over the salad. Sprinkle with chopped parsley.

 

5. To serve -  garnish with black olives and fennel leaves.

 

 

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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Make ahead

Chill until ready to serve

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

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