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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


  • 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.


*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.