Spanish Tuna Salad With White Beans and Oranges
Bright, citrus-forward salad combining Spanish tuna in oil, white beans, and fresh orange segments on a bed of Belgian endive. Sherry vinegar and olive oil dressing ties together fennel, capers, red pepper, and toasted almonds. Served cold with fresh parsley and pimiento olives.
Ingredients
- ½ cup pimiento-stuffed Spanish olives, drained
- 2 whole Valencia or navel oranges
- 3 tablespoons Spanish olive oilextra virgin olive oil1:1neutral
standard substitute
- 2 tablespoons sherry vinegar
- 1 small clove garlic, minced
- 1 tablespoon fresh oregano, chopped
- 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 red onion, chopped
- 2 4-ounce cans Spanish tuna in olive oilcanned tuna in water1:1protein
drain and add extra olive oil
- ½ cup raw almonds, sliveredwalnuts or hazelnuts1:1nuts
different flavor profile
- ¼ cup fresh Italian parsley, chopped
- 2 small heads Belgian endive (1 red, 1 white), trimmed and leaves separatedbutter lettuce or radicchio leaves1:1vegetableadds dairy
milder or more bitter base
Instructions
- 1
Slice the olives into rounds.
- 2
Cut the ends from both oranges to expose the flesh, then stand each on a flat end and carefully cut away the peel and pith.
- 3
Use a sharp knife to cut between the membranes and release the segments and juice into a bowl, squeezing extra juice from the membranes and peels. Transfer segments to a separate bowl.
- 4
Whisk the olive oil, sherry vinegar, garlic, and oregano into the orange juice to make the dressing.
- 5
In a large bowl, combine the sliced olives, beans, fennel, capers, caper brine, red pepper, and onion.
- 6
Add the tuna and oil from each can to the bean mixture.
- 7
Add 1/3 cup of the dressing to the tuna mixture and toss gently to combine.
- 8
Toast the almonds in a small skillet over medium heat, stirring frequently, until golden brown. Remove to cool.
- 9
Arrange the endive leaves on a large platter or shallow serving bowl.
- 10
Mound the tuna salad mixture on top of the endive.
- 11
Add the reserved orange segments.
- 12
Sprinkle on the toasted almonds and chopped parsley.
- 13
Drizzle on the remaining dressing and serve immediately.
Tips
Toast almonds just until golden to preserve their delicate flavor and texture.
Prepare the dressing and tuna mixture up to 4 hours ahead; assemble on endive leaves just before serving to prevent wilting.
Good to Know
Refrigerate tuna mixture in an airtight container up to 3 days. Keep endive leaves separate and covered. Toast almonds fresh or store up to 2 days in an airtight container.
Prepare tuna mixture, dressing, and toasted almonds up to 4 hours ahead. Separate endive leaves and cover. Assemble salad within 30 minutes of serving.
Serve immediately after assembly on a large platter or individual shallow bowls to keep endive leaves from wilting. Pair with crusty bread and a crisp white wine.
Common Mistakes
Do not overdress the salad; use only 1/3 cup in the mixture to avoid soggy beans and vegetables. Drizzle remaining dressing just before serving.
Do not toast almonds beyond golden brown to avoid bitterness.
Do not assemble on endive leaves more than 30 minutes before serving to prevent wilting from dressing moisture.
Substitutions
milder or more bitter base
drain and add extra olive oil
different flavor profile