Bluefin tuna, orange and fennel salad
Sicily's orange salad meets bluefin tuna: juicy citrus, crisp fennel and olives, dressed with Sicilian olive oil.
From Zagara
- 1 jar (320 g) Testa bluefin tuna fillets in EVOO
- 3 tbsp Romano Sicilia PGI EVOO
From your pantry
- 3 oranges, blood oranges when in season
- 1 fennel bulb, fronds reserved
- Half a small red onion, thinly sliced
- 12 black olives
- A few mint leaves
- Sea salt and black pepper
Method
- Soak the onion in cold water for 10 minutes to soften its bite, then drain.
- Meanwhile, peel the oranges with a knife, removing all the white pith, and slice them into rounds. Keep any juice.
- Trim the fennel and slice it very thinly, ideally on a mandoline.
- Arrange the orange and fennel on a platter with the onion and olives.
- Drain the tuna, keeping its oil for another dish, and break it into large flakes over the salad.
- Whisk the orange juice with the EVOO and a pinch of salt and pepper, spoon it over and finish with mint and fennel fronds.
Each Zagara product lists its allergens on its label.