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Source: Food and Wine Quick from Scratch

Tuna, Chickpea, Fennel, and Orange Salad
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.
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Serves: 4
Prep Time: 10 minutes
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1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil
2 six-ounce cans tuna in oil, drained
2 cups canned chickpeas, drained and rinsed (from one 19-ounce can)
2 navel oranges
1/2 head romaine lettuce, cut into 1-inch pieces (about 3 cups)
1 fennel bulb, large, cut into quarters and then into thin slices
1 red onion, chopped
1 jalapeño pepper, seeds and ribs removed, minced
1/3 cup cilantro, chopped (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, jalapeño, and cilantro to the dressing and toss gently.


Wine Recommendation: 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.


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