1. In a large bowl, combine the beans, tomatoes, fennel, 1 tablespoon of the fennel fronds, red onion and capsicum (bell pepper), sed aside. 2. In a small, screw top jar, put the vinegar, lemon juice, oil and pepper and shake to combined well. 3. Pour the dressing over the bean mixture and toss lightly to combine. 4. Cover and set aside for 30 minutes to allow the flavours to develop. 5. Now preheat a barbecue chargrill or char-grill pan on medium. 6. Spray both sides of the tuna with the cooking spray. Cook for 3-4 minutes each side or until just cooked, transfer to a plate and cover loosely with foil and set aside for 5 minutes to rest. 7. Using a fork break the tuna into bite size pieces. 8. Toss tuna with the bean mixture. 9. Arrange serving plates with salad leaves and then arrange tuna mix on top and then sprinkle over a few fennel fronds and serve with the bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
