Canned tuna has never been better than in this salad—where it's combined with a delightful array of flavors, from mild chickpeas to sweet oranges to fiery jalapeño. We like to cut the orange sections away from the membranes but if you're in a hurry, just slice the oranges.
Amazing Seafood Recipes
1/4 cup lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup olive oil
2 6-ounce cans tuna packed in oil, drained
2 cups drained and rinsed chickpeas (one 19-ounce can)
2 navel oranges
1/2 head romaine lettuce, cut into 1-inch pieces (about 3 cups)
1 large fennel bulb, cut into quarters and then into thin slices
1 red onion, chopped
1 jalapeño pepper, seeds and ribs removed, minced
1/3 cup chopped cilantro (optional)
How to Make It
In a large glass or stainless-steel bowl, whisk together the lemon juice, mustard, salt, and pepper. Add the oil slowly, whisking.
In a medium glass or stainless-steel bowl, combine the tuna and chickpeas. Gently stir in 1/4 cup of the dressing.
Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and set aside. Squeeze 2 tablespoons of the juice from the membranes into the remaining dressing.
Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeño, and cilantro to the dressing and toss gently.
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