- Special Pricing
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 jalapeno. We like to cut the orange sections away from the membranes, but if you're in hurry, just slice the oranges.
Instead of the more traditional riesling, accompany this tuna with a Pfalz spatlese made from scheurebe. The wine's wild, even exotic scents of grapefruit, orange peel, minerals and flint will be a pleasant and harmonious surprise.
- 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 bupound, cut into quarters and then into thin slices
- 1 red onion, chopped
- 1 jalapeno pepper, seeds and ribs removed, minced
- 1/3 cup chopped cilantro (optional)
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, jalapeno and cilantro to the dressing and toss gently.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
609 calories; 37g total fat; 15mg cholesterol; 1533mg sodium; 39g carbohydrates; 13g fiber; 33g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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