Ingredients
The following ingredients have 2 Servings
- One can or jar (5 3/4-ounce) tuna in olive oil (drained and oil reserved)
- 1 (9 oz) fennel bulb (any tough outer leaves and core discarded, thinly sliced)
- 3 tablespoons water
- Sea salt and freshly ground black pepper
- 1 tablespoon currants
- Boiling water
- 2 tablespoons toasted pine nuts
- 3 sun-dried tomatoes (finely chopped)
- Small handful fresh flat-leaf parsley (leaves chopped)
- Juice of 1/2 lemon (about 2 tablespoons)
- 1 medium (5 oz) head of chicory* (roughly shredded)
- 1 medium (1 oz) banana shallot (thinly sliced)
- Olive oil
Instruction
- Preheat the oven to 400°F (200°C).
- In an extra-small roasting pan, toss the fennel in the reserved oil from the tuna along with 3 tablespoons of water. Season with salt and black pepper and roast until soft and golden, about 20 minutes.
- While the fennel is roasting, place the currants in a heatproof bowl, and cover with boiling water to soak.
- When the fennel is ready, drain the currants and mix into the fennel, along with the tuna, pine nuts, sun-dried tomatoes, parsley, lemon juice, chicory, and shallot.
- Taste and season with salt, pepper, and olive oil, if needed.
