A traditional Sicilian winter dish is the Blood Orange Salad. The fruit primarily grown in Italy but is also grown in Spain and the United States among other places in the world. The blood orange has a dark red pulp that is sweet and has many health benefits. Blood orange salad is usually made with shaved fennel bulb but I went with ground fennel seed that is bright and highly compliments the tuna and citrus. Start with the tuna first and let the flavors blend, the orange salad is ready to go as soon as it is plated. Plating consists of arugula that has been used in Italy since the ancient times. This makes approximately two servings.
Tuna
- 1 can of Genova Tonno tuna
- 1/8 ground Fennel Seed
- 1 teaspoon Lemon Zest
- 1 ½ tablespoons finely minced Red Onion
- Pepper to taste
Orange Salad
- 4 Blood Oranges
- 2 Oranges
- 1 can of Solid Tuna in Olive Oil
- 1 small Red Onion, thinly sliced
- 2 tablespoons Parsley, finely chopped
- 3 tablespoons of Extra Virgin Olive Oil
- Kosher Salt to taste
- Freshly Course Black Pepper
- Arugula and/or leafy spring vegetables
Garnish
- 3-4 Kalamata Olives sliced or chopped
- ¼ teaspoon Capers
- 1 tablespoon of olive oil
Preparation
- The tuna is lightly seasoned so it doesn't get lost in the mix. Use a fork to toss the tuna with the listed ingredients, wrap then let it sit in the refrigerator for an hour while you prep the oranges.
- Place a layer or arugula on your serving plate. The rest of the ingredients will rest on top of the green.
- You'll need a sharp knife to cut the skins and pith off the blood oranges then cut them in slices as seen in the photos. The regular oranges you'll slice the pulp out of the skins after skinning them them. You'll want to ensure the seeds are removed from both types of oranges before plating.
- Lay down a layer of blood orange then a thin layer of red onion.
- Place the regular orange on top of the blood orange and red onion, space evenly to allow room for the tuna.
- Spoon the tuna mixture between the oranges and then garnish with olives and capers.
- Drizzle with olive oil.
Serve chilled to room temperature. This would be good with a vinaigrette too!
Go back to Genova Tonno!