A refreshing and tasty main dish or appetizer, the Fennel and Grapefruit Salad with Tuna is a quick no-cook recipe.
For a lighter version, use natural tuna to avoid excess oil, but I assure you it will still be delicious. Prepare it with jarred tuna for larger and tastier fillets.
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Moreover, you can use fresh tuna provided that you freeze it for at least 2 days or buy it from your trusted fishmonger who has properly frozen it before selling.
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Let’s go as always right after the photo to find out how to prepare the fennel and grapefruit salad with tuna, but first, check out the other recipes with fennel
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Fennel and Grapefruit Salad with Tuna
- 9 oz tuna in oil
- 1 fennel
- 1 pink grapefruit
- 2 tbsps lemon juice
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- to taste black pepper (freshly ground)
- 1.76 oz Taggiasca olives
- to taste lemon zest
Tools
- 1 Mandoline
Preparation Fennel and Grapefruit Salad with Tuna
To prepare the Fennel and Grapefruit Salad with Tuna, first remove the end and fronds from the fennel.
Then slice it thinly with the mandoline.
Peel the grapefruit, removing the white pith from the peel and cut it into segments.
Drain the tuna fillets from the preservation oil.
Compose the dish by spreading the fennel slices well, season with salt and lemon juice.
On top of the fennel, place the grapefruit segments and tuna slices, drizzling with more oil and lemon juice.
If you want to make it richer, add Taggiasca olives, sprinkle with plenty of freshly ground black pepper.
How to store the Fennel and Grapefruit Salad with Tuna
You can store it in the fridge for 1 day in a well-sealed airtight container.
Other recipes
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