Fennel and Tuna Salad

This recipe is brought to you by KIN Seafood

Serves 2

Ingredients

½ red onion, thinly sliced

¼ cup red wine vinegar

½ cup water 

1 fennel bulb, thinly sliced on a mandoline 

1 tbsp capers, drained and rinsed

1 bunch parsley, finely chopped

2 x 155g Kin Canned Southern Bluefin Tuna 

Salt and pepper, to taste

Method

1. Place the sliced onions in a small bowl. Pour in the red wine vinegar and water, ensuring the onions are submerged. Set aside to pickle. 

2. In a large bowl, combine the fennel, capers, parsley, and the tuna with its oil. Mix gently to avoid breaking up the tuna too much.

3. Drain the pickled onions and add them to the salad. Season with salt and pepper to taste. Gently toss to combine. Serve either on its own or with crusty bread or crackers on the side.