Sardinian Tuna and Cannellini Plate with Shaved Fennel and Brazil Nut

Name: Sardinian Tuna and Cannellini Plate with Shaved Fennel and Brazil Nut
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 60 g (drained) tuna packed in extra virgin olive oil; 80 g (cooked, drained) cannellini beans; 80 g (raw, thinly shaved) fennel bulb; 80 g cherry tomatoes, halved; 1 small (4g) Brazil nut, finely chopped; 4 each (12g) Castelvetrano or green olives, pitted; 1 tbsp (14g) extra virgin olive oil; 1/2 (8g juice) lemon, juiced; 4 leaves (1g) fresh mint, torn; 1/4 tsp sea salt; 1/8 tsp black pepper

Prep: 10 min
Cocción: 0 min
Total: 10 min
Porciones: 1

Ingredientes

60g (drained)tuna packed in extra virgin olive oil
80g (cooked, drained)cannellini beans
80g (raw, thinly shaved)fennel bulb
80gcherry tomatoes, halved
1small (4g)Brazil nut, finely chopped
4each (12g)Castelvetrano or green olives, pitted
1tbsp (14g)extra virgin olive oil
1/2(8g juice)lemon, juiced
4leaves (1g)fresh mint, torn
1/4tspsea salt
1/8tspblack pepper

Preparación

01
Drain the tuna gently — keep a teaspoon of its olive oil if you like for the dressing.
02
In a small bowl, toss the cannellini beans with half the lemon juice, half the olive oil, and a pinch of salt. Let them marinate for 5 minutes.
03
Shave the fennel paper-thin with a sharp knife or mandoline. Toss with the remaining lemon juice and a pinch of salt — this softens the bite.
04
On a wide plate, arrange the cannellini beans, shaved fennel, and cherry tomatoes in three loose piles. Set the tuna in the middle.
05
Scatter the olives and torn mint over the plate. Finish with the chopped Brazil nut, the remaining olive oil, and a crack of black pepper.

Nutrición (por porción)

Calories: 390kcal
Protein: 19g
Carbs: 24g
Fat: 23g
Fiber: 8g
Selenium: 140mcg
Zinc: 2mg
Iron: 3.2mg
B12: 1.6mcg
Iodine: 14mcg
Sodium: 510mg