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A tasty lunch salad for two

This Shaved Fennel, White Bean, and Arugula Salad with Tuna starts with fennel shaved paper-thin and nearly translucent, nutty cannellini beans, peppery arugula, and oil-packed tuna tossed with an herbaceous vinaigrette, featuring bright Meyer lemon and Champagne vinegar. This easy salad recipe comes together in less than 15-minutes for a perfect light lunch for two.

How to prep fennel

My favorite way to prep fennel for this salad is to shave it super thin so it's nearly translucent and flexible, using a mandoline. Before you can start shaving the fennel, you'll need to trim it so it's easier to access the tender inner layers.

On a sturdy cutting board, lay the fennel flat on its side and cut off the top, which includes the stalks and fronds. You'll want to reserve some of the fronds for this salad, but the stalks can be discarded or saved for soup stock.
Cut off the root end and discard it.
Remove the tough outer layer and discard.
Turn the fennel bulb onto its flat bottom and slice in half.
I like to remove the inner portion of the bulb, which is usually green and slightly frilly. This inner bulb is edible, but much tougher so doesn't work well in a salad like this.
The remaining portions of the white bulb can be shaved using a mandoline. I prefer to use the thinnest setting for super thin and slightly sheer slices.

What kind of white beans are best to use for this salad?

I love using cannellini beans (sometimes called white kidney beans) for this Shaved Fennel, White Bean, and Arugula Salad with Tuna because their nutty, earthy flavor pair well with the other ingredients without dominating the flavor. If you can't locate cannellini beans, great northern beans are a nice substitution. I usually use canned beans (rinsed) for this salad because they are super quick and easy, but if you prefer to cook dry beans for this salad you can use those instead.

Can I swap the arugula for another salad green?

Yes, of course. If arugula (also called rocket) isn't accessible in your area or you prefer a different salad green, you can easily swap it out for just about any other salad green you prefer. Some of my favorite alternatives for this salad are: radicchio, butter lettuce, romaine lettuce, or baby spinach.

What kind of tuna is best to use for this salad?

Because this salad features tuna prominently, quality over quantity is best. I like to splurge on a good jarred tuna in oil -- like this one -- because the flavor and texture is highlighted to its best advantage in a salad like this. You can, of course, use canned tuna if you prefer -- this is my favorite option for canned tuna.

Can I omit the tuna?

Yes, absolutely. This Shaved Fennel, White Bean, and Arugula Salad is super tasty with or without the tuna and pairs beautifully as a side dish to other proteins like chicken, steak, or another fish like salmon -- This Roasted Salmon with Feta and Herbs would be lovely.

What type of dressing or vinaigrette is best for this salad?

I like to keep the vinaigrette really light and easy for this salad so it doesn't overwhelm the other flavors in the dish. The vinaigrette includes a mixture of the following ingredients:

Garlic-infused olive oil - I have a whole garlic sensitivity so I prefer to use garlic-infused olive oil as it offers garlic flavor but is more easily digestible. This is my favorite garlic-infused olive oil. If you prefer, you can use traditional olive oil and fresh minced garlic cloves in place of the garlic-infused oil.
Champagne vinegar - This particularly light and mellow vinegar is our household favorite for making vinaigrettes because it offers the perfect amount of tang without overpowering the flavor of veggies and greens it dresses. This is my favorite Champagne vinegar. If you cannot find Champagne vinegar, you may substitute for white wine vinegar.
Dijon mustard - Edmond Fallot Dijon mustard or Maille Dijon mustard are my two favorite options.
Lemon juice - I prefer to use Meyer lemons because they are lighter and sweeter than traditional lemons, but if they aren't available to you you can substitute for regular lemons.
Kosher salt like Diamond Crystal - OR - a good sea salt
Cracked black pepper

What should I serve this salad with?

This Shaved Fennel, White Bean, and Arugula Salad with Tuna recipe makes a great lunch for two. I like to pair with a few croccantini crackers or some toasted baguette when serving this way. If you prefer to serve this as a side dish, you can omit the tuna and serve alongside other proteins like chicken, steak, or another fish like salmon -- This Roasted Salmon with Feta and Herbs would be lovely -- and it will serve four.

What tools do I need to make this recipe?

A cutting board
A chef's knife
A mandoline
A citrus juicer
A citrus zester
A kitchen scale
Measuring spoons
A large mixing bowl or salad bowl
A small bowl (to mix the vinaigrette)
A small whisk or a fork
Wooden serving utensils (to toss the salad)

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Looking for more salad inspiration?

Love this Shaved Fennel, White Bean, and Arugula Salad with Tuna? Here are some more salad recipes you might enjoy:

Shaved Fennel, White Bean, and Arugula Salad with Tuna

Author: Whip & Wander
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Salads & Dressings, Mains
Method: No-Cook
Cuisine: French
Diet: Gluten Free

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Description

Ingredients

Scale

For the vinaigrette:

3 tbsp garlic-infused olive oil (may sub for 3 tbsp olive oil + 1 clove minced garlic)
1 tbsp Champagne vinegar (may sub for white wine vinegar)
2-3 teaspoon Meyer lemon juice (if using a regular lemon use 2 tsp)
½ tsp Dijon mustard
¼ tsp Kosher salt, plus more to taste
¼ tsp cracked black pepper, plus more to taste
zest of 1 Meyer lemon (may sub for zest of a regular lemon)
1 tbsp fresh flat-leaf Italian parsley, minced
1 tbsp fresh dill, minced
1 tbsp fresh tarragon, minced
1 tbsp fennel fronds, minced

For the salad:

130 g (one large or two small bulbs) fennel, trimmed
1 (15 oz) can cannellini beans, rinsed and drained
2 oz (about 3 cups) arugula
6.7 oz jar of tuna in olive oil, drained of excess oil
Optional: If you'd like to make this salad a little bougier, it's lovely with some shaved Parmigiano Reggiano on top

Instructions