15 min
Bites, Lunch
Easy
Tuna salad – with fennel and orange
This tuna salad with fennel and orange is like summer on a plate: fresh, crisp, and slightly nutty. Best part? The dressing is made with the olive oil from the can—just mix it with a bit of orange juice, salt, and pepper and you're done!
Ingredients:
Preparation method:
Cook the orzo according to the package instructions. Rinse under cold water afterward to keep it firm and prevent sticking.
Mix the olive oil from the can with the zest of half the orange and 2 tablespoons of juice to make a fresh dressing. Cut the rest of the orange into skinless segments.
In a bowl, combine the fennel, orange segments, olives, and tuna. Add the orzo and toss with the dressing. Season with salt and pepper.
Garnish with pistachios and fennel fronds. Serve immediately.
Now it's your turn