- 1 large head fennel, stalks trimmed
- 1 tablespoon oil-packed tuna
- 1 tablespoon chopped flat-leaf parsley
- 2 oil-packed anchovy fillets, chopped
- 2 tablespoons capers, rinsed and drained
- 1/2 teaspoon dried thyme
- 1 cup pitted mild black olives, such as kalamata or Niçoise (not oil-cured)
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/3 pound green beans, ends trimmed
- 1 small head cauliflower, cut into florets
- 1 pound small red thin-skinned potatoes (2-in. diameter)
- 8 to 10 radishes, halved if large
- 1 cup grape or cherry tomatoes
- calories 187
- caloriesfromfat 58 %
- protein 3.2 g
- fat 12 g
- satfat 1.6 g
- carbohydrate 18 g
- fiber 3.9 g
- sodium 488 mg
- cholesterol 8 mg
How to Make It
Cut fennel bulb lengthwise into 1/4-in.-thick slices. Put into a medium bowl, cover with water, and chill at least 30 minutes and up to 1 day.
Make the tapenade: Put tuna, parsley, anchovies, capers, and thyme in a food processor and whirl until mixture turns into a smooth paste, pausing often to scrape sides with a spatula. Add olives and mustard and whirl until smooth. With food processor running, slowly pour olive oil into top. Turn tapenade out into a serving bowl.
Set a steamer basket in a large pot and fill pot with enough water to come just below basket. Cover and bring water to a boil over medium-high heat. Add beans, cover, and steam until tender-crisp, 4 to 5 minutes. Transfer to a bowl and let cool. Steam cauliflower next, transferring to another bowl when just losing its crispness, about 2 minutes. Add more water to pot if necessary and steam potatoes until tender when pricked with tip of a sharp knife, 15 to 20 minutes; transfer to a bowl and set aside. Let cool till just warm or, if serving later, cover and chill.
Drain fennel and arrange on a platter with radishes, tomatoes, and steamed vegetables; serve with tapenade.
Note: Nutritional analysis is per 1/4 cup.