MediterraneanGluten-freeDairy-freeBreakfastSelenium
Sardinian Tuna and Cannellini Plate with Shaved Fennel and Brazil Nut
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 390kcal
- Protein
- 19g
- Carbs
- 24g
- Fat
- 23g
- Fiber
- 8g
- Selenium
- 140mcg
- Zinc
- 2mg
- Iron
- 3.2mg
- B12
- 1.6mcg
- Iodine
- 14mcg
- Sodium
- 510mg