Tuna, Bean And Fennel Salad - cooking recipe

Ingredients

4 oz baby spinach leaves
2 None celery sticks, sliced
1 None fennel bulb, trimmed, thinly sliced
1/4 None small red onion, thinly sliced
15 oz can cannellini beans, rinsed
1/2 tbsp red wine vinegar
7 oz can tuna in olive oil, drained, oil reserved, flaked
4 oz feta cheese, crumbled

Preparation

Arrange spinach, celery, fennel, onion and beans on a shallow serving plate. Season. Drizzle with vinegar. Top with tuna, feta and reserved oil to serve.