Roasted Fennel & Tuna Salad

This is a favourite recipe of Jolianne’s that comes to us courtesy of her mom and is a different way to enjoy the bright flavour of Farm Fresh fennel.


4 bulbs of fennel, sliced thinly from top to bottom

1 bunch of kale, chopped and massaged

Tuna - equivalent to one can

1T capers chopped

3 green onions chopped

Salt and pepper to taste


Slice fennel thinly from top to bottom, drizzle with olive oil, add salt & pepper and roast at 375F for about 45min, or until golden. Allow to cool

Wash, chop, and massage the kale and add it to a bowl, along with the capers, green onion & tuna. Add cooled fennel.

Serve salad with quinoa and a simple balsamic vinaigrette.

Salad is best prepared the night before.

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