Insalate - tuna with roasted fennel

Name: insalate - tuna with roasted fennel
Total time: 15 min
Yield: 10
Ingredients: 2 fennel bulb; 3 tablespoon oil; 2 paprika; 2 tin can tuna; 1 bunch flat leaf parsley; 20 gram pine nuts; 2 tablespoon balsamic vinegar

Ingredients

2 fennel bulb
3 tablespoon oil
2 paprika
2 tin can tuna

1 bunch flat leaf parsley
20 gram pine nuts
2 tablespoon balsamic vinegar

Directions

Cut 2 fennel tubers into slices of about 1/2 cm and scoop with some oil.
Place them on a greased baking sheet and roast the fennel under the oven grill in a few minutes light brown.
Remove from the oven and allow to cool.
Cut 2 grilled peppers from pot into strips and allow 2 cans of tuna to drain on water.
Spoon this together with a bunch of coarsely chopped flat parsley and 20 grams of roasted pine nuts.
Season with olive oil, balsamic vinegar, salt and pepper.