1 small red onion, thinly sliced
2 Tbl. Sicilian Lemon Balsamic Vinegar
2 small fennel bulbs, trimmed and diced (about 2 cups)
˝ lb. green beans trimmed and diced
˝ lb. carrots (about 3 carrots), peeled and diced
1 15.5 ounce can chickpeas
1 pint cherry tomatoes, halved
1 head radicchio, shredded
6 Tbl. Extra Virgin Olive Oil
1 ˝ tsp. Murray River Salt
˝ tsp. freshly ground black pepper
2 6-ounce cans tuna
2 Tbl. chopped fresh flat-leaf parsley


Mix the onion and Sicilian Lemon Balsamic in a small bowl, cover, and set aside for 30 minutes, stirring after 15 minutes. Combine fennel, green beans and carrots in a large bowl. Drain the chickpeas and add them to the large bowl with the tomatoes and radicchio; toss gently.

Drain the onion slices, reserving the Sicilian Lemon Balsamic Vinegar. Whisk the vinegar with the Extra Virgin Olive Oil and add the Murray River Salt and the pepper. Drain the tuna and flake it into chunks in a medium bowl. Toss the tuna with half the onion slices, 2 Tbl. Vinaigrette, and the parsley. Toss the remaining vinaigrette and onion with the chopped vegetables. Divide the vegetables among 4 serving bowls and top with the dressed tuna.