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Ingredients

• 2 15 ounce cans cannellini or great northern beans, rinsed and drained
• 3 Large roma tomatoes, seeded and chopped (about 1 1/2 cups)
• 1/2 C chopped fennel, reserve leafy tops
• 1/3 C chopped red onion
• 1/3 C orange or red bell pepper
• 1 Tbl snipped fennel leaf tops
• 1/4 c EVOO
• 3 Tbl white wine vinegar
• 2 Tbl lemon juice
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 6 ounce tuna steak, cut 1 inch thick
• or
• 2 3 ounce pouches of albacore tuna
• salt
• ground black pepper
• 1 Tbl EVOO
• 2 C torn mixed salad greens
• Leafy fennel tops

Description

I Found This Recipe And Photo In A BHG Publication. So Rich In Protein And Beautiful To Serve. You May Pan Fry The Tuna And Cool Them Or Use 2-3 Ounce Pouches Of Tuna Instead. Lamb Is Also Wonderful In This Salad Serve Tuna Warm Or Cold On Salad

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