From jmassing@credit.erin.utoronto.ca Wed Jan 31 17:06:01 2001 Date: 30 Jan 2001 14:22:22 GMT From: JC Massingham Newsgroups: rec.food.recipes Subject: My White Bean & Tuna Salad Followup-To: rec.food.cooking, rec.food.recipes Request:Using Fennel Fennel (sometimes called Anise) can be used to replace celery in a lot of recipes, it has a slightly licorice like taste. I only began to use it myself about 1 year ago and really like it added to stocks and broths. This is a recipe I dreamed up last summer. My White Bean & Tuna Salad 1/2 cup dry navy beans 4 fresh sage leaves or 1 bay leaf 1 can albacore tuna 10 fresh basil leaves 1/4 cup chopped italian parsley 1 Tbsp fresh summer savory 1/2 bulb fennel, cored & chopped 1/4 cup onion, chopped salt & pepper balsamic vinaigrette (I confess to using Kraft's) Soak beans in water overnight in the refrigerator. The next day place the drained beans in a pot with fresh water and bring to a boil, add sage leaves and some salt. Cover loosly and lower heat. Simmer for 30-40 mins. Chop the parsley and savory. Dice the fennel & onion. In a large bowl combine the parsley, savory, fennel, onion & tuna. When beans are cooked drain and remove sage leaves. Cool with cold water. Add beans to tuna mixture. Drizzle in a small amount of vinaigrette and toss. Refridgerate at least 1 hour. Serves 4 *I tried this salad using canned beans once with poor results, the flavour was very bland and the beans were too soft. I hope you enjoy your Fennel. jm -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.