Tuscan Tuna Salad and Fennel : Steph's Pick

STEPHANIE’S  PICKS :
Fennel is new this week and the weather is sunny & hot … I think you’ll like it!!
Tuna Salad:

3/4 cup extra-virgin olive oil
1/2 cup fresh lemon juice
Kosher salt and freshly ground black pepper to taste
2 tablespoons chopped tarragon (or 2 teaspoons dried)
1/4 cup chopped Italian parsley
2 (6-ounce) cans tuna in olive oil, drained
1 small head fennel, chopped
2 ribs celery, chopped
1/2 of a small red onion, chopped (about 1 cup)
OPTIONS : Shred some carrots and chopped bok choy .

Salad Mix:

1 pound mixed greens (romaine, butter lettuce, radicchio, and arugula) or spring mix
Tuna Salad
1 red or orange bell pepper, cut into matchsticks
1/2 cup pitted Kalamata olives

Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and most of the dressing. Reserve.

If you're using mixed greens, trim, wash, dry, and slice them cross-wise into 1-inch-wide strips. Toss the mixed greens or spring mix with the remaining dressing.

Arrange on serving plates.

Top with the Tuna Salad, and garnish with the bell peppers and olives.

Enjoy!

Read more http://www.epicurious.com/recipes/food/views/Tuscan-Tuna-Salad-with-Fennel-236731#ixzz20Kb1GrSX