4882 N Clark St.
To read more about the restaurant:
Bean and Tuna Salad
1 cup cooked white beans (any kind)
1 cup cooked tuna
3 Tbs tomatoes, chopped
3 Tbs cucumbers, chopped
3 Tbs green onions, sliced
1/4 cup shaved red onions
1 fennel bulb, sliced thin
1 cup water
1 cup white vinegar
1 tsp sugar
3 Tbs olive oil
3 Tbs lemon juice
1 tsp salt
To pickle fennel:
Finely slice fennel on mandolin. Simmer water, vinegar, sugar and one tsp salt. Pour hot liquid over sliced fennel and let sit at least 15 minutes.
Whisk together olive oil, lemon juice and salt & pepper to taste.
Assemble all ingredients and toss with dressing
February 7: Lunchbreak - Bean and Tuna Salad
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