Diabetic Recipes (Home) |
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Tuna, Fennel, and Pasta Salad with Orange Vinaigrette Recipe |
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Tuna, Fennel, and Pasta Salad with Orange Vinaigrette Recipe6 servings
Ingredients: 1 pound tuna steaks, grilled or broiled, warm 1 1/2 cups pasta shells, cooked, room temperature 3 cups torn leaf lettuce, Belgium endive 2 medium oranges, peeled, cut into segments 1/2 cup very thinly sliced fennel bulb or celery 1 small red bell pepper, sliced Orange Vinaigrette
Orange Vinaigrette: 1/4 cup orange juice 3 tablespoons each: olive oil, balsamic or red wine vinegar 2 tablespoons finely chopped shallots or green onion 2 cloves garlic, minced 1 teaspoon dried rosemary leaves 1/2 teaspoon fennel seeds, crushed 1/4 teaspoon salt 1/8 teaspoon white pepper |
Method: Remove skin and any bones from tuna, break tuna into large chunks. Combine tuna and remaining ingredients and toss.
Orange Vinaigrette: Mix all ingredients |
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