Tuna Salad with Fennel and Pine Nuts

Tuna salad with fennel and pine nuts is easy and pretty healthy, but it’s also incredibly savory and filled with lush ingredients that are probably already in your kitchen. Tuna, sundried tomatoes, pine nuts, dried currants, and some bitter chicory make this salad rather exceptional.

A large wooden bowl and small blue salad plate, filled with tuna salad, fennel, pine nuts, and sun dried tomatoes.

Adapted from Lola Milne | One Dish Fish | Kyle Books, 2021

Tin cans are such a wonderful, everyday thing. We all have them stashed in our cupboards and use them often, perhaps even daily. They’re a brilliant way to eat fruit, veg, and fish that aren’t in season and that haven’t been flown thousands of miles.–Lola Milne

Tuna Salad with Fennel and Pine Nuts

A large wooden bowl and small blue salad plate, filled with tuna salad, fennel, pine nuts, and sun dried tomatoes.
For this dish, I urge you to invest in the best tuna you can afford. Generally speaking with tinned fish, if you spend a little more you get better tasting fish. When I eat this, the fennel and pine nuts transport me to scorching summer days in Italy spent exploring craggy coasts.
Lola Milne

Prep 15 mins
Cook 20 mins
Total 35 mins
2 servings
145 kcal
5 from 1 vote
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  • One can or jar (5 3/4-ounce) tuna in olive oil drained and oil reserved
  • 1 (9 oz) fennel bulb any tough outer leaves and core discarded, thinly sliced
  • 3 tablespoons water
  • Sea salt and freshly ground black pepper
  • 1 tablespoon currants
  • Boiling water
  • 2 tablespoons toasted pine nuts
  • 3 sun-dried tomatoes finely chopped
  • Small handful fresh flat-leaf parsley leaves chopped
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 1 medium (5 oz) head of chicory* roughly shredded
  • 1 medium (1 oz) banana shallot thinly sliced
  • Olive oil


  • Preheat the oven to 400°F (200°C).
  • In an extra-small roasting pan, toss the fennel in the reserved oil from the tuna along with 3 tablespoons of water. Season with salt and black pepper and roast until soft and golden, about 20 minutes.
  • While the fennel is roasting, place the currants in a heatproof bowl, and cover with boiling water to soak.
  • When the fennel is ready, drain the currants and mix into the fennel, along with the tuna, pine nuts, sun-dried tomatoes, parsley, lemon juice, chicory, and shallot.
  • Taste and season with salt, pepper, and olive oil, if needed.
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*What is chicory?

In this recipe, you’re looking for the greens and not the perennial herbaceous plant. Chicory is a family of leafy greens that are related to lettuce but are heartier, with a bitter and earthy taste. Belgian endive, curly endive, escarole, and radicchio are all examples of chicories and any of them can be used in this recipe. 

Show Nutrition

Serving: 1servingCalories: 145kcal (7%)Carbohydrates: 19g (6%)Protein: 5g (10%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 61mg (3%)Potassium: 987mg (28%)Fiber: 9g (38%)Sugar: 8g (9%)Vitamin A: 4912IU (98%)Vitamin C: 20mg (24%)Calcium: 134mg (13%)Iron: 3mg (17%)

Recipe Testers' Reviews

This tuna salad with fennel and pine nuts is a nice, light lunch or very light dinner for 2 that I will make again. The combination of flavors is refreshing, and even though it is a light dish, it’s full of flavor. The next time I might try black olives for the sundried tomatoes—it seems like olives would complement this dish.

I used endive and I was a little concerned that it may make the dish too bitter, but along with the fennel, which was delicate and sweet from roasting, the bitter greens were a tasty complement.

A few of my favorite ingredients in this dish were the currants and pine nuts. They add a wonderful flavor in just the right amount. I think these additions elevate the dish and make it a little unique.

This definitely serves no more than 2, even with bread. You might stretch it to serve 3 if you add extra greens or an extra can of tuna. I'm not sure this would be good leftover—luckily, it's super tasty so we finished all of it.

When I think salad, I think vibrant colors and lots of green. This tuna salad with fennel and pine nuts is not one of those salads, but despite the muted colors of the finished dish, the combination provides a great balance of textures and flavors. The soft roasted fennel and crunchy bitter greens really provide an interesting contrast.

When I make this again, my only addition would be to add some lemon zest to the fennel as it cooks, and to use more parsley and lemon to really brighten up the finished dish. We served this a meal with poached eggs.

Originally published July 27, 2021


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