John Myers
Ingredients for 4 servings:
- 1 bulb(s) of fennel
- 1 can of tuna in oil
- Olive oil with lemon
- White balsamic vinegar
- Salt and pepper, black
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Normally, I’ve always avoided fennel because I never liked it! But since trying this recipe, I’ve been completely hooked! Clean and trim the fennel, and prepare it for cooking. Place the tuna in a sieve and let it drain. Slice the fennel into fine shreds or thin rings. Arrange on a platter and season with salt and freshly ground black pepper. Then drizzle with olive oil and balsamic vinegar (or spray it with a fork). Arrange the shredded tuna on top of the fennel and serve immediately! (If you don’t have olive oil with lemon or don’t want to buy it separately, you can use regular olive oil and simply mix in a few squeezes of lemon juice!)
Facebook Comments