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Ingredients

• 1 bulb (1 pound)  fennel, trimmed and cut into 1/4-inch dice
• 2 cans (6 ounces each)  tuna, packed in oil, drained and flaked into bite-size chunks
• 1 small  red onion, cut into 1/4-inch dice
• 1/2 cup  pitted kalamata olives, quartered
• 1/3 cup  fresh basil leaves, torn into pieces
• 1 tablespoon  coarsely chopped fresh thyme leaves
• 1/4 cup  fresh lemon juice
• 1 tablespoon  sherry vinegar
• 1/2 teaspoon  sugar
• 1/4 teaspoon  salt
• 1/4 teaspoon  freshly ground pepper, plus additional for salad
• 1/2 cup  extra-virgin olive oil
• 1 large head (14 ounces)  boston or bibb lettuce, washed, dried, large leaves torn in half
• 1 ounce  freshly shaved or grated parmigiano-reggiano, for garnish

Description

Fennel, Kalamata Olives, Fresh Basil, And Thyme Dress Up Canned Tuna To Make This Delicious Main-dish Salad.

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