This Herby Fennel & Tuna Salad with Tangy Tahini Dressing is crispy, crunchy, herbaceous and hearty, yet refreshingly zesty and briny all at once! It packs a punch with its unexpected harmony of textures! That said, it makes a perfect lunch, side, or light dinner, especially transitioning from Summer to Fall!

Oh, and tuna is optional if you are vegan! It is for texture, protein and saltiness, but you can omit or sub for a plant-based protein of choice (like seasoned jackfruit)!

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Herby Fennel & Tuna Salad with Tangy Tahini Dressing:

SERVES: 4
PREP TIME: 15 MINUTES

Tangy Tahini Dressing Ingredients:

• 1/4 cup extra virgin olive oil
• 3 Tbs tahini
• 1/4 cup red wine vinegar
• 1-2 Tbs lemon juice (more or less to preference)
• 1 tbs black pepper
• 1 tbs dill 

Method:

1. Juice the lemon into a small, airtight jar and add remaining ingredients.
2. Shake until well combined. (Sometimes I will toss all the ingredients into my NutriBullet, blend, and call it a day by serving from the container.)
3. Set aside in the fridge in the meantime preparing the salad.

Herby Fennel & Tuna Salad Ingredients:

• 1 stalk celery, thinly sliced (preferable using a mandoline)
• 1/4 small fennel bulb, thinly sliced, fronds reserved
• 2 cups baby arugula
• 1 small cucumber, thinly sliced
• 1/2 cup pitted castelvetrano olives
• 3 Tbs capers
• 1/4 cup Parsley or fresh herbs or choice, roughly torn or chopped
• 3 Tbs Slivered almonds
• 1 1/4 cup tuna in oil (I prefer Ortiz Tuna)

Method:

1. Thinly slice celery, fennel and cucumber, then combine with tuna and its oil, along with the remaining ingredients in a large salad bowl or serving platter.
2. Pair alongside the tangy tahini dressing or toss altogether to preference.
3. Enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.