This is one of my FAVORITE summer meals. Not only is it quick to make and perfect on a hot day BUT it is also packed with flavor!!
Here are some unique flavors this meal consists of:
Lemon rinds: what?! Trust me, I thought it was weird too! But if you slice them thin, then the flavor is just right with each bite and not overwhelmingly sour (like citrus rinds can be)!
Fennel: if you’ve never had fennel, this might make you nervous. Don’t be! Fennel has an awesome flavor, similar to licorice (but not really cause I don’t actually like licorice, but I like fennel!!)
Dill and Kalamata olives: you can’t go wrong with either of these ingredients… am I right?!
Okay, so now that we’ve determined this meal is delicious, here’s how to make it:
Lemon, Fennel, and Olive Tuna
Ingredients:
1 lemon
1/2 bulb fennel, stalks trimmed
1/4 tsp salt
30 oz canned tuna, drained
2 TBSP olive oil
2 TBSP capers, drained
1/3 cup Kalamata olives, chopped
1/3 cup dill, roughly chopped
How to:
Slice lemons very thinly. Quarter lemon slices and remove any seeds. Slice fennel bulb in the same way. In a medium bowl, mix together lemon, fennel and salt and let sit for 20 minutes.
In a medium bowl, toss together tuna, 2 TBSP olive oil, 2 TBSP capers, 1/3 cup olives and 1/3 cup dill. Add the lemon-fennel mixture and combine.
Enjoy!!
We like to eat ours with sourdough bread, grapes and green beans!!
