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Tuna and Citrus Salad

Source: Salads -- Cooking With Style
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Active Time:  15 Minutes
Total Time:  50 Minutes
  Serves 4
10 oz red potatoes
1 tablespoon olive oil
7 oz fresh tuna fillet
2 large oranges
1 small grapefruit
1 red onion, sliced into rings
1/2 cup green olives
1/4 cup loosely packed fresh coriander (cilantro) leaves
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1 small red chili, seeded and finely chopped
Tuna and Citrus Salad Recipe at
Cook the potatoes whole, with their skins on, in boiling salted water until tender, about 20 minutes. Drain and let cool.

Heat the olive oil in a small frying pan and cook the tuna until it is just cooked through, 3-5 minutes on each side, according to taste. Drain on paper towels and set aside to cool.

Peel the oranges and grapefruit. Remove all pith and cut into segments.

Dressing: Combine all the dressing ingredients in a small bowl and whisk together thoroughly.

Cut the cooled potatoes into bite-size pieces. Break the tuna into small chunks.

Combine all the salad ingredients in a large bowl and pour on the dressing. Carefully toss to coat.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 305
Fat. Total: 14g
Fiber: 5g
Carbohydrates, Total: 33g
Sodium: 535mg
% Cal. from Fat: 41%
Cholesterol: 23mg
Protein: 15g
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