Gog Magog Bean, Fennel and Tuna Salad

Gog Magog Bean, Fennel and Tuna Salad

by Lindsey Dickson

Our large white Gog Magog beans are creamy tasting and look amazing, here Lindsey Dickson of The Eating Tree uses them to make a beautiful bean, fennel and tuna salad.

Salads are on the menu in my house most days in the summer, and I am constantly trying to think of new ways to use up the vegetables growing in my vegetable patch. A dissenting cry of “Not salad again!” would soon be heard if I served up the same flavours day after day.

This lovely fresh tasting combination using white Gog Magog beans and summer vegetables is very light but satisfying, perfect for an informal lunch in the garden.

Albacore tuna is a sustainable tuna fish caught in the Pacific Ocean. I personally buy Waitrose's own brand as it carries the MSC (Marine Stewardship Council) ecolabel, meaning the fish has come from a certified sustainable fishery. The MSC certification is often viewed with some scepticism by conservation bodies, but in the case of North Pacific Albacore there is agreement that pole and line fisheries are more sustainable than Southern Pacific Albacore or alternative tuna species. If you’d rather not use tuna at all you could substitute it for another oily fish – mackerel caught in line with Marine Conservation Society guidance for example. The salad is lovely served slightly warm so if possible cook the beans just before you want to use them. If fresh peas are unavailable, use cooked frozen peas.

Serves: 2


  • 175g Hodmedod’s Gog Magog Dried White Beans
  • 1 Fennel Bulb
  • 1 Large or 2 Small Courgettes, sliced
  • 100g Fresh Peas (after podding)
  • 1/4 Teaspoon Dried Fennel Seeds
  • Juice of One Lemon
  • Olive Oil
  • Sea Salt and Black Pepper
  • 1 Jar of Albacore Tuna, drained


  1. Cook the beans according to the instructions.
  2. Cut the fennel in half lengthways, remove the hard stalk then slice thinly.
  3. Heat 2 tablespoons of olive oil in a large frying pan and add the sliced fennel, cook for a minute and then add then courgettes, peas and fennel seeds.
  4. Fry on a medium heat for about 5 minutes, stirring regularly until the courgettes are cooked but not taking on any colour.
  5. In a small lidded jar, mix the lemon juice with 3 tablespoons of olive oil, 1/4 teaspoon salt and a few turns of the pepper grinder.
  6. While the vegetables are still warm, tip in the cooked beans and stir to combine.
  7. Add the dressing and stir lightly.
  8. Arrange on a serving plate and distribute the tuna over the top.
  9. Drizzle over a little more olive oil if desired.

Lindsey Dickson
Lindsey Dickson


Lindsey is a traditional cook who cares about the food she eats and shares with her family and friends in Suffolk. A great supporter of home cooking using fresh ingredients and local produce, she shares her recipes and stories about her life with food on her excellent blog The Eating Tree.

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