The secret to this salad is shredding the fennel very thinly and then soaking it in ice water after. There's so much crispness that complements the smoky complexity of the tuna perfectly.
TExT+Food+STYliNg by Paul Lowe | PHoTogRAPHY by Colin Cooke
Serves 4
You will need:
1 fennel bulb, cut very thinly and placed in a bowl of iced water
3⁄4 lb of best quality smoked tuna
20 cherry tomatoes, cut in half
grated lemon zest from 1 lemon
juice from 1⁄2 lemon
glug of olive oil
salt & pepper, to taste
1 fennel bulb, cut very thinly and placed in a bowl of iced water
3⁄4 lb of best quality smoked tuna
20 cherry tomatoes, cut in half
grated lemon zest from 1 lemon
juice from 1⁄2 lemon
glug of olive oil
salt & pepper, to taste
- Shred your fennel thinly, I like to use a mandoline, and soak it in iced water for 10 minutes.
- Place the fennel, tuna, tomatoes, and lemon zest in a bowl and mix together.
- Pour in the lemon juice and olive oil, and sprinkle with salt and pepper.
TIP:
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