Tuna, white bean, and fennel salad with orange vinaigretteIngredients: serve 4
4 (3 inch) strips zest, pith removed, and sliced into thin strips, and ½ cup juice from 2 oranges
3 tablespoons lemon juice
¼ cup extra virgin olive oil
2 teaspoons chopped fresh thyme salt and pepper
2 bunches watercress, trimmed (about 8 cups)
1 (16 ounces) can cannelloni beans, drained rinsed
1 fennel bulb, halved, cored, and sliced very thin on mandoline
½ cup pitted oil cured olives, halved
1 pint grape tomatoes, halved
2 (12 ounce) cans tuna in water, drained and broken into bit size pieces
- Combine zest, orange juice, and lemon juice in small saucepan and bring to boil over medium high heat. Reduce heat to medium and simmer until reduced by half, about 4 minutes. Transfer to medium bowl, whisk in oil and thyme, and season with salt and pepper.
- In large bowl, combine watercress, beans, fennel, olives and tomatoes. Toss with vinaigrette until well coated and season with salt and pepper. Arrange on individual serving plates and top with pieces of tuna. Serve.