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Tuna, Chickpea, Fennel and Orange Salad

Source: Quick from Scratch - One Dish Meals
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Active Time:  15 Minutes
Total Time:  15 Minutes
  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 jalapeno. We like to cut the orange sections away from the membranes, but if you're in hurry, just slice the oranges.
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 jalapeno pepper, seeds and ribs removed, minced
1/3 cup chopped cilantro (optional)
Tuna, Chickpea, Fennel and Orange Salad Recipe at
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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tasty Tuna Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 609
Fat. Total: 37g
Fiber: 13g
Carbohydrates, Total: 39g
Sodium: 1533mg
% Cal. from Fat: 55%
Cholesterol: 15mg
Protein: 33g
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