Fennel, Bean and Tuna Salad

If you like these ingredients you will enjoy this salad. Some people aren't fond of fennel's licorice flavor but I love it. I'm having some friends over for brunch this Sunday and was thinking of what to serve that could be made in advance. This salad may be on the table along with some others. I found the recipe in The Farm to Table Cookbook by Ivy Manning. If you aren't into cooking dried bans from scratch, please feel free to use 2 cans of cannellini beans, well drained, rinsed and dried. I like Eden Organic brand.

1 cup dried cannellini beans

7 cups cold water

1 bay leaf

2 tsp. salt

1 garlic clove, peeled

1 small fennel bulb

1/2 cup thinly sliced red onion

1 6 ounce can tuna in oil, undrained

1 tbl. extra virgin olive oil

juice of 1 lemon

1 tb. apple cider vinegar

1/4 cup Italian parsley, finely chopped

salt and freshly ground pepper to taste

Soak the beans in cool water for at least 8 hours, or overnight. Drain, rinse well and put in a large saucepan. Add the water, bay leaf, salt and garlic; bring to a boil. simmer until the beans are tender, tasting frequently to determine doneness. They should be done in about 40 minutes. Drain the beans and refrigerate until cool.

Halve the fennel lengthwise, separate the feathery green fronds form the stalks and finely chop the fronds. Remove the tough fennel core. Slice the bulb and stalks as thinly as possible.

In a large bowl, combine the beans, fennel, onion, tuna and its oil, olive oil, lemon juice, vinegar and parsley. Toss together gently; add salt and pepper to taste before serving.