Tuna Salad With Olives, Orange and Bell Pepper Recipe

Name: Tuna Salad With Olives, Orange and Bell Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; ¼ cup red wine vinegar; 1 tablespoon minced garlic; 3 seedless oranges, peel and white pith removed; 1 small red onion, halved, thinly sliced; 1 red bell pepper, thinly sliced; 1 (9 ounce) canwhite meat tuna in water, drained well, separated into chunks; ¼ cup chopped pimento stuffed olive; ¼ cup chopped fresh parsley; 8 cups mixed salad greens; ⅓ cup slivered almonds, toasted

Servings: persons

¼ cup olive oil
¼ cup red wine vinegar
1 tablespoon minced garlic
3 seedless oranges, peel and white pith removed
1 small red onion, halved, thinly sliced
1 red bell pepper, thinly sliced
1 (9 ounce) canwhite meat tuna in water, drained well, separated into chunks
¼ cup chopped pimento stuffed olive
¼ cup chopped fresh parsley
8 cups mixed salad greens
⅓ cup slivered almonds, toasted

1
Whisk oil, vinegar and garlic in large bowl to blend.
2
Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl.
3
Add onion, bell pepper, tuna, olives and parsley; toss.
4
Season with salt and pepper.
5
(Can be made 2 hours ahead.
6
Cover; refrigerate.
7
).
8
Divide salad greens among plates.
9
Spoon tuna salad over, dividing equally.
10
Garnish with almonds.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon minced garlic, 3 seedless oranges, peel and white pith removed, and more.

Yes, Tuna Salad With Olives, Orange and Bell Pepper falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna Salad With Olives, Orange and Bell Pepper

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