Tuna, Fennel & Celery Salad a la Marketman

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Here’s another quick and easy recipe using the home made tuna in olive oil I featured here. Simply chop up some fennel bulb, good crisp celery (try to use the light green stalks, often on imported specimens rather than the wilted local celery), green olives, tomaotes, green capsicum if you have it, Italian parsley, and flake some tuna and mix this all up gently. Add a dressing of wine vinegar and olive oil or a mustard vinaigretted and season with salt and pepper.

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You can eat this as is or as a filling for a nice crisp baguette or other freshly baked bread. It worked well as a filling for wraps or in pita bread as well. Less than 10 minutes to prepare, and very healthy. It doesn’t get much easier than this…

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14 Responses

  1. I’d definitely try this one! Please keep on posting simple yet appetizing tuna dishes… yum yum! :)

  2. Looks delicious. btw, MM, I can I use that frozen sashimi grade tuna in the freezer compartment of s&r for the tuna in olive oil recipe? Or will that defeat the purpose of it being really fresh? What do you think?

  3. ill add green apples and sultanas to that salad … hmmmmmm…. if there are any leftovers ill add full fat mayo and spread it over some hot buttered baguette… hmmmmmmmm…..

  4. ill add green apples and sultanas to that salad … hmmmmmm…. if there are any leftovers ill add full fat mayo and spread it over some hot buttered baguette…

  5. A timely post for the coming summer…a perfect time to eat “al fresco”.

  6. Perfect for summer! I’ve got fennel growing out in the garden — will try this recipe once the harvest is in!

  7. Fennel is fantastic paired with tuna – I add roasted pine nuts and yellow raisins to the sauce and pair serve with with orecchiette and top with the fennel fronds. It’s become kind of a staple for me. This should be especially marvelous with your tuna in olive oil creation.

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