Tuna & Orange Salad
Tuna & Orange Salad is one of the most common fish salads and there’s a good reason. Tuna meat fat, without small bones, it is ideal for salad.
- 1 cans of tuna (slices) in oil (185 g)
- 1 large sweet orange
- 3 medium tomatoes
- 7-10 olives
- 50-60 grams of green onions feathers
- 1 large clove of garlic
- 1-2 tbsp chopped cilantro
- 2 tbsp lemon juice
- 2 tbsp orange juice
- salt and pepper (preferably white)
- vegetable or olive oil
Remove the seeds from the tomatoes and cut into small cubes not. Cut green onions, olives, garlic passed through the press
Orange clear of films and finely chopped (~ slice into 4 pieces). Clean the orange over the plate, here’s a couple of tablespoons of juice and you get (if that is enough for one)!
Select from tuna oil and divided into pieces.
Lemon juice and orange combine with garlic, salt, pepper, butter and stir. All the ingredients (except the cilantro) pour the filling and gently, very gently stir gently. Sprinkle with cilantro and serve! We connect and fill the salad just before serving. Enjoy.
If you want to make a cup, then, in my opinion, it’s best to cut figured into 2 parts orange, gently squeeze out the juice and remove any film.
If you like tuna, you can cook Ceviche of tuna