Tag Archives: parsley

shaved fennel, white bean + tuna salad

17 Jan

shaved fennel & tuna2

The chef at the restaurant where I work makes this salad sometimes.  It’s filling and delicious and easy to make.

I love it so I’ve done my best to recreate it to share with you fine people.

And eat it.  I also made it so I can eat it.

Makes 6 side servings

shaved fennel & tuna

ingredients

  • 1 fennel bulb
  • 500 ml can white kidney beans, drained & rinsed
  • 1 generous handful flat leaf parsley, chopped
  • 1/2 c tuna packed in olive oil (2 small cans)*
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • salt
  • pepper

*Because the salad is so simple, the tuna makes a big difference so use the best quality tuna packed in olive oil that you can find.

preparation

Cut the fennel bulb in half and use a mandolin to slice it as thinly as possible.

In a large bowl combine shaved fennel, white beans, parsley, tuna (not drained), white wine vinegar, olive oil and a generous pinch of salt and pepper.  Mix together with a fork until tuna is broken up into evenly distributed small pieces and everything is coated with vinegar and olive oil.

For best results let the salad sit at room temperature for about 15 minutes to let the flavours meld and let the fennel soften slightly.

The salad will keep in an airtight container in the fridge for up to a week.

shaved fennel & tuna1

lemon + fresh herb pasta

5 Jan

lemon herb pasta4At some point in the morning on New Year’s eve I said ‘Everything’s going to be closed tomorrow, I should buy groceries today’.  At no point on New Years eve did I go buy groceries for New Year’s day.

So I had a day with a very very empty fridge and a very very empty tummy.  Luckily I found a lemon and some fresh herbs left over from something I had been making a few days prior along with just enough pasta for two.

Added a few things I found in the fridge and it turned out to be a delicious meal.  So, this is my stuck-with-no-food-on-New-Year’s-day pasta.

If you want to make the dish vegetarian or if you just hate anchovies, a tablespoon of capers would be a good substitute.

Makes 2 servings

lemon herb pasta2

lemon + fresh herb pasta

ingredients

  • enough pasta for 2 people
  • 2 tbsp butter
  • 3 tbsp olive oil
  • 2 lemons – zest + juice
  • 2 cloves garlic, finely chopped
  • 4 anchovy fillets, chopped
  • 1/2 c good quality green olives, chopped
  • approx. 1/2 c chopped basil
  • approx. 1/2 c chopped flat leaf parsley
  • pepper

lemon herb pasta1

preparation

Cook pasta in boiling salted water and strain.

Return the empty pasta pot to the stove over medium-low heat.  Add oil and butter, heat until butter is melted.  Add garlic, lemon zest and anchovy then lemon juice.

Cook for about 30 seconds or until garlic is soft.  Turn off the heat, add olives and all but about 2 tablespoons of the chopped herbs.  Stir for a few seconds until the herbs are wilted then add the pasta and toss to coat.

Serve immediately, garnish with the remaining herbs.

lemon herb pasta