Ingredients :

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1 -2 Bulbs of Fennel
4 Tomatoes
1 x 400g/14oz Tin of Tuna
4 tbsp Salad oil
2 tbsp Wine Vinegar
Salt & Pepper
1 tbsp Parsley, chopped
25g/1oz Black Olives

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Method :

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1. Remove any leaves then wash and trim the fennel. Cut into slices and blanch in boiling salted water for 5 minutes. Drain.
2. Slice the tomatoes and drain the tuna.
3. Place the tuna in the centre of a shallow round serving dish and arrange the fennel and tomato slices around it.
4. In a bowl, mix the oil, vinegar, salt and pepper well then pour over the salad. Sprinkle with chopped parsley.
5. To serve - garnish with black olives and fennel leaves.