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Salad of butter beans, tinned tuna & shaved fennel

Preparation Time

10 minutes

1 small shallot, sliced into thin rings

1 small tin (about 200 g) of butter beans

1 small fennel bulb

a small handful of rocket leaves

2–3 fresh mint leaves, finely chopped

1 tbsp capers, rinsed, or 1 tbsp finely chopped peel from a preserved lemon (lemons preserved in salt)

juice of ¹/₂–1 lemon

a splash of olive oil

1 small tin (120 g) of tuna in olive oil

salt and freshly ground pepper, to season

Sprinkle the shallot rings with a little salt and let them stand for a bit. Rinse the butter beans under cold running water and drain. Clean the fennel and shave it paper thin on a mandoline, or slice it very thinly with a knife. Squeeze as much liquid as you can out of the shallots.

Mix together the beans, fennel, shallots, rocket, mint and capers or preserved lemon peel, and dress the mixture with lemon juice, a splash of olive oil, salt and freshly ground pepper. Drain the tuna and flake it over the salad in large chunks.