Sicilian Tuna Salad with Oranges and Fennel

For those who relish creativity and sophistication in their meals, the unexpected twists of oranges and fennel satisfy.  You’ll never think of tuna salad the same way again!

Total Time 4 Servings

Ingredients

  • 1 green apple, cored and thinly sliced
  • 1 ½ tablespoon freshly squeezed lemon juice
  • 1½ cups radicchio, coarsely chopped
  • 1½ limestone or butter lettuce, torn
  • 1 fennel bulb, stalks discarded, bulb thinly sliced
  • 1 orange, peeled, cut in half and sliced
  • 1 ruby grapefruit, peeled, cut in half and sliced
  • ½ cup red onion, thinly sliced
  • 2 (5 ounce) cans Genova Albacore Tuna in Olive Oil, drained
  • ¼ cup pomegranate seeds, optional

Dressing

  • ½ tablespoon lemon juice
  • ¼ cup extra virgin olive oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sugar
  • Salt and freshly ground black pepper to taste

Directions

  1. Toss together apple and 1½ tablespoons lemon juice; set aside.
  2. Place ½ tablespoon lemon juice, olive oil, vinegar, mustard and sugar in a blender or food processor and process until smooth. Season with salt and pepper.
  3. Arrange arrange radicchio, fennel, orange, grapefruit and onion on a serving platter or salad plates. Top with tuna and drizzle with dressing; serve immediately.