The lightly anise-like flavor of thinly shaved fennel is perfectly complemented by succulent Genova Albacore Tuna, fresh parsley, briny capers, bright lemon and sharp Parmesan in this simple salad that comes together in just 15 minutes.
Ingredients
- 2 fennel bulbs, stems trimmed and fronds reserved
- 5 oz. can Genova Albacore Tuna in Olive Oil, drained
- 1 cup fresh Italian parsley leaves and tender stems
- 2 Tablespoons capers, drained and chopped
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon grated fresh lemon zest
- 2 Tablespoons fresh squeezed lemon juice
- Sea salt
- ¼ cup freshly grated Parmesan cheese
Description
- Slice the fennel bulbs thinly using a mandoline or sharp knife.
- Put the fennel, Genova Albacore Tuna, parsley and capers in a serving bowl.
- Drizzle the olive oil over and toss gently.
- Add the lemon zest, lemon juice and salt to taste. Sprinkle with the Parmesan. Chop a handful of the fennel fronds and sprinkle over the salad.
- Serve and enjoy!
