Onion, Orange and Olive Salad with Tuna

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Onion, Orange and Olive Salad with Tuna (Stage 4)

INGREDIENTS:

- 4 navel oranges, peeled and cut crosswise into thin slices
- ½ cup thinly sliced onion
- 1 (6 ounce) can albacore tuna in water, drained
- ¼ cup sliced ripe olives
- 2 Tablespoons white wine vinegar
- 2 Tablespoons orange juice
- 1 Tablespoon extra-virgin olive oil
- ¼ teaspoon cumin seeds
- 1/8 teaspoon crushed red pepper
- 1 garlic clove, crushed

Arrange orange slices and onion slices on a serving platter and top with tuna and olive slices. Combine the vinegar and remaining ingredients in a small bowl and stir with a whisk until well blended. Drizzle vinegar mixture over salad.

Calories 120; Carbohydrates 14g; Fat 3g; Protein 9g; Recipe Yield 6 servings

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