© Melanie Acevedo
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Serves : 4

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  

How to Make It

Step 1    

In a large glass or stainless-steel bowl, whisk together the lemon juice, mustard, salt, and pepper. Add the oil slowly, whisking.

Step 2    

In a medium glass or stainless-steel bowl, combine the tuna and chickpeas. Gently stir in 1/4 cup of the dressing.

Step 3    

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.

Step 4    

Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeño, and cilantro to the dressing and toss gently.

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