Spanish-Inspired Tuna Salad With White Beans and Oranges Recipe
Prep Time:
35 minutes
Cook Time:
5 minutes
Servings:
4 Servings
Ingredients
  • ½ cup pimiento-stuffed Spanish olives, drained
  • 2 Valencia or navel oranges
  • 3 tablespoons Spanish olive oil
  • 2 tablespoons sherry vinegar
  • 1 small clove garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 1 (15-ounce) can small white beans (navy or great northern), drained and rinsed
  • 1 small bulb fennel, stem and green stalks removed, chopped
  • 2 tablespoons capers
  • 1 tablespoon caper brine
  • 1 small red bell pepper, stem, ribs and seeds removed, chopped
  • ¼ cup chopped red onion
  • 2 (4-ounce) cans Spanish tuna in olive oil
  • ½ cup slivered raw almonds
  • ¼ cup chopped fresh Italian parsley
  • 2 small heads Belgian endive (1 red, 1 white), trimmed and leaves separated
Directions
  1. Slice the olives into rounds.
  2. Cut the ends from both oranges to expose the flesh.
  3. Stand the orange on one flat end on a cutting board and carefully cut the peel and pith away from the flesh.
  4. Use a sharp knife to cut between the membranes and release the segments and juice into a bowl, squeezing out the extra juice from the membranes and peels. Transfer the segments to a separate bowl.
  5. Whisk the olive oil, sherry vinegar, garlic, and oregano into the orange juice to make the dressing. Set aside.
  6. In a large bowl, combine the sliced olives, beans, fennel, capers, caper brine, red pepper, and onion. Add the tuna and oil from each can.
  7. Add ⅓ cup of the dressing to the tuna mixture.
  8. Toss gently to combine and set aside.
  9. Add the almonds to a small skillet over medium heat.
  10. Toast the almonds, stirring frequently, until golden brown (about 5 minutes). Remove from the skillet to cool.
  11. To assemble the salad, arrange the endive leaves on a large platter or shallow serving bowl.
  12. Mound the tuna salad mixture on top of the endive.
  13. Add the reserved orange segments.
  14. Sprinkle on the toasted almonds and chopped parsley.
  15. Finish by drizzling on the remaining dressing.
  16. Serve the Spanish-inspired tuna salad with white beans and oranges immediately.