Fennel Salad with Pear, Lentils and Tuna

Very little about this salad makes sense, but trust me when I tell you that it works! This was one of those fridge clear-out meals that just so happened to be a hit with the family.

I love using fennel as the base for a salad because it’s refreshingly crisp and crunchy. And while the combination of ingredients might not make sense at first glance, they actually work really well together! The pear adds sweetness, the tuna protein, the lentils bulk (and more protein), and the egg is the cherry on top.

Though they all bring something to the table, there’s plenty of room for substitutes. You could swap the pear for apple, the lentils for chickpeas and the tuna for salmon. Dressing wise, both lemon and lime work, so go with whichever you prefer.

  • Prep Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Category: Fish, Salads


  • 4 large eggs
  • 4 fennel bulbs, halved lengthways and thinly sliced
  • 2 conference pears, cored and sliced
  • ½ onion, thinly sliced
  • 2 x 135g tins tuna, drained
  • 250 g cooked Puy lentils
  • 1 lemon, juice only (or to taste)
  • extra-virgin olive oil


  1. Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, cook the eggs for 3 mins then transfer them to a bowl with cold water using a slotted spoon. Peel and set aside.
  2. Place the fennel, pear, onion, tuna and Puy lentils in a large bowl and toss to combine.
  3. Add the lemon juice and a good drizzle of extra-virgin olive oil, season with sea salt and freshly-ground black pepper, and toss to coat.
  4. Taste and adjust seasoning, to your liking, and serve topped with the boiled eggs.

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