- - 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