Tuna and Bean Salad with Orange Dressing recipe
ingredients
2 oranges
100 - 150 g (4 - 5 oz) fresh spinach, cos lettuce or endive leaves, rinsed and dried
1/2 small onion, skinned and thinly sliced
200 g (7 oz) can tuna in brine, well drained and flaked
4 oz (100 g) button mushrooms, sliced
400 g (14 oz) can cannellini beans, drained and rinsed
8 black olives and 1 tsp (5 ml) chopped fresh parsley, to garnish
100 - 150 g (4 - 5 oz) fresh spinach, cos lettuce or endive leaves, rinsed and dried
1/2 small onion, skinned and thinly sliced
200 g (7 oz) can tuna in brine, well drained and flaked
4 oz (100 g) button mushrooms, sliced
400 g (14 oz) can cannellini beans, drained and rinsed
8 black olives and 1 tsp (5 ml) chopped fresh parsley, to garnish
for the orange dressing
juice of 1 orange
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
1 garlic clove, skinned and crushed
1 tbsp (15 ml) soya oil
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
1 garlic clove, skinned and crushed
1 tbsp (15 ml) soya oil
method
1. Thinly pare the rind from the oranges and cut into thin strips.
2. Remove all white pith from the oranges and segment them. Set aside.
3. Blanch the rind in boiling water for 4-5 minutes, drain and reserve.
4. Arrange the leaves, onion and orange on a platter.
5. Mix the tuna, mushrooms and beans together.
6. To make the dressing, mix together the juice, yogurt, garlic, oil and salt and pepper.
7. Pour half over the tuna bean mixture and toss lightly.
8. Pile the tuna on the serving platter and garnish with the olives, parsley and orange rind.
9. Pour over the remaining dressing before serving.
2. Remove all white pith from the oranges and segment them. Set aside.
3. Blanch the rind in boiling water for 4-5 minutes, drain and reserve.
4. Arrange the leaves, onion and orange on a platter.
5. Mix the tuna, mushrooms and beans together.
6. To make the dressing, mix together the juice, yogurt, garlic, oil and salt and pepper.
7. Pour half over the tuna bean mixture and toss lightly.
8. Pile the tuna on the serving platter and garnish with the olives, parsley and orange rind.
9. Pour over the remaining dressing before serving.
serving amount
serves 4
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