For today’s month of dinners, I’m going to be sharing my version of the recipe with you. I get excited for our Month of Dinners series every year because because I love trying new recipes, and I love adapting the ones we have (I’m a vegetarian, so with several recipes I come up with an alternative to the meat.) Thankfully, I also eat fish so I decided to give this Tuna, Fennel, and Bean Salad a try.
I decide to stick to the recipe (you can see the full recipe here) for this one because I haven’t made very many dishes with either fennel or radicchio. Here’s how mine turned out:
I liked this recipe a lot (especially how easy it was to prepare), but I do think I’ll make some changes next time. I’m not a big fan of tuna in oil, so I would substitute in albacore in water. I don’t normally choose albacore, but I think for this it would be better. I’d also like a little bit stronger dressing—maybe some kind of light vinegar instead of the lemon juice, or maybe just more lemon. I’ll have to play around with it to see what I can come up with.