Tuna Salad with Fennel and Pine Nuts Recipe
Recipe By Leites Culinaria
Tuna salad with fennel and pine nuts adds currants and chicory leaves to a tangy lemon, sundried tomato, and tuna-based salad.
3.7
28 Rating -
Rate
Non Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Tuna Salad with Fennel and Pine Nuts Recipe
- 1/2 can Ne jar tuna in olive oil drained and oil reserved
- 1/2 Fennel bulb any tough outer leaves and core discarded, thinly sliced
- 1.50 tablespoon Water
- As required Sea salt and freshly ground black pepper
- 1/2 tablespoon Currants
- As required Boiling water
- 1 tablespoon Toasted pine nuts
- 1.50 Sun dried tomatoes finely chopped
- As required Small handful fresh flat leaf parsley leaves chopped
- 1/4 Juice lemon
- 1/2 Medium head of chicory roughly shredded
- 1/2 Medium banana shallot thinly sliced
- As required Olive oil
Nutrition
value
value
607
calories per serving
25 g Fat23 g Protein88 g Carbs53 g FiberOther
Current Totals
- Fat25g
- Protein23g
- Carbs88g
- Fiber53g
MacroNutrients
- Carbs88g
- Protein23g
- Fiber53g
Fats
- Fat25g
Vitamins & Minerals
- Calcium1436mg
- Iron23mg
- Vitamin A2055mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B61mg
- Vitamin B962mcg
- Vitamin B120mcg
- Vitamin C109mg
- Vitamin E< 1mg
- Copper2mcg
- Magnesium540mg
- Manganese9mg
- Phosphorus717mg
- Selenium2mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Leites Culinaria