Food
Summer Tuna Salad
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 servings.
Ingredients
1/4 cup olive oil
1/4 cup vinegar
2 cloves garlic, minced
3 oranges, peeled and seeded
1 red onion, sliced
1 can (9 ounces) water-packed tuna, drained
1/4 cup chopped black olives
1/4 cup chopped fresh parsley
salt and pepper, to taste
salad greens
1/2 cup pine nuts, toasted
Instructions
Whisk together oil, vinegar, and garlic. With a sharp paring knife, cut away membranes and pith from the oranges, allowing juice and pulp to fall into salad dressing. Add onion, tuna, olives, parsley, and seasonings, mixing well. Divide greens among four plates and top with tuna salad. Garnish with toasted pine nuts.
