clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
wooden salad utensils resting in a big white salad bowl filled with tuna, arugula, beans, and fennel

Shaved Fennel, White Bean, and Arugula Salad with Tuna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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


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.



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 tsp Meyer lemon juice (if using a regular lemon use 2 tsp)
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Kosher salt, plus more to taste
  • 1/4 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


For the vinaigrette:

  1. In a small mixing bowl, whisk together the garlic-infused olive oil (or olive oil + minced garlic), Champagne vinegar, Meyer lemon juice, and Dijon mustard, salt, and pepper until smooth.
  2. Add the lemon zest, parsley, dill, tarragon, and fennel fronds and whisk again until well-combined. Reserve to the side.

For the salad:

  1. Prep the fennel.
    1. 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.
    2. Cut off the root end and discard it.
    3. Remove the tough outer layer and discard.
    4. Turn the fennel bulb onto its flat bottom and slice in half.
    5. 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.
    6. 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.
  2. In a large mixing bowl or salad bowl add the fennel, cannellini beans, arugula, and tuna. Drizzle the vinaigrette over the top and toss gently to combine until well-dispersed. Serve cold with a few optional croccatini crackers or some toasted baguette if desired. If you'd like to make this salad a little bougier, it's lovely with some shaved Parmigiano Reggiano on top.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1/2 the salad
  • Calories: 546
  • Sugar: 2 g
  • Sodium: 1162 mg
  • Fat: 27 g
  • Saturated Fat: 4 g
  • Carbohydrates: 33 g
  • Fiber: 17 g
  • Protein: 34 g
  • Cholesterol: 18 mg