Fennel, White Bean and Tuna Bruschetta
Photography Melanie Jenkins.
Use a good quality, dense bread for this easy and delicious open sandwich.
Serves: 4
INGREDIENTS
Fennel
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 small red onion, thinly sliced
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
sea salt
White beans
2 tablespoons olive oil
1 x 400 gram tin cooked white beans, drained and rinsed
2 cloves garlic, crushed
1 teaspoon finely chopped rosemary
1 handful rocket, chopped
zest and juice 1 lemon
2 tablespoons sour cream
¼ cup freshly grated Parmesan
To assemble
1 piece preserved lemon
2 x 185 gram tins tuna, drained and flaked
4 halves sundried tomato, thinly sliced
½ cup pitted black olives
1 handful rocket
1/3 cup picked flat-leaf parsley
4 large slices sourdough bread, grilled or toasted
METHOD
Fennel: Heat the oil in a large sauté pan and cook the fennel, onion, garlic and rosemary with a good pinch of salt until tender. Tip into a bowl and set aside.
White beans: Heat the olive oil in the sauté pan and cook the white beans, garlic and rosemary for a few minutes. Add the rocket and lemon zest and juice and turn to wilt. Stir in the sour cream, Parmesan and season.
To assemble: Scrape the flesh from the preserved lemon and discard. Slice the skin finely and add to the fennel along with the tuna, tomato, olives, rocket and parsley.
Spread the bruschetta thickly with the white beans and place on plates. Top with the tuna salad and a grind of pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.