Fennel Cucumber Crostini with Tuna

Sunday, June 30, 2013

WooooooEeeeee! What a week it has been!

T & I are beyond excited to have started A NEW CSA. We were thrilled to meet Darla, one of the head gardeners of our new CSA this week when we stopped by the farm to pick up our first CSA box of the season. Don't these veggies look delicious?

CSA WEEK ONE: the haul
Mini Cucumbers
Snap Peas
Salad Mix

Below: T may have had a little too much fun with the fennel.

Fennel is a veggie we'd only cooked with once before. Now that we've tried it again, I'm sure it will be showing up much more on our dinner table. T was telling me how he always wishes he had more room in his stomach because he never knows if I'll make the same thing twice. I can tell you, after trying this recipe, it will definitely be gracing our dinner table again.

Step One: Gather the ingredients - You will not be using the fennel fronds (is that what they're even called?), so if you can't find the full plant at the local grocery store...don't worry if you can only get the bulb.

Step Two: Chop and mix together all of the ingredients.

If you prefer a vegetarian version - this 'salad' is just as delicious without the tuna. I decided to add tuna so there would be some protein to satisfy the hubby and make this into a light meal instead of a side dish. Serve over thin slices of toasted bread. WaaaLa! Crostini.

Recipe adapted from Jane's Adventures in Dinner

FENNEL CUCUMBER CROSTINI WITH TUNA | Yield: 6-8 servings | Total Time: 20 minutes


1 medium bulb fennel, thinly sliced (about 1 C)
1 1/2 C cucumbers, cut into bite-sized pieces (I used 3 mini cucumbers)
1 shallot, minced (about 2-3 Tbsp)
1 Tbsp dill, minced (or 1 tsp dried)
1 tsp cumin
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/3 C olive oil
Zest and juice of one lemon
1 15.5 oz can cannelloni beans, drained and rinsed
1 can tuna
Bread, thinly sliced and toasted (I used bakery fresh caraway rye bread)

*NOTE: This salad is equally good without the tuna for all of you vegetarians out there. 


Chop and mince all of the vegetables and herbs. Zest and juice the lemon. Drain and rinse the beans. Add all ingredients together in a large bowl and mix. Serve on toasted bread or as a salad.

1 comment:

  1. Glad to see no tight spandex shorts to go along with the new gear! jn


Thanks for visiting! Let me know if you have any suggestions of recipes I should try, fun ideas to do with the kiddo, or a suggested adventure to add to our bucket list!

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