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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


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




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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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