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Tuna, Fennel, and Pasta Salad with Orange Vinaigrette Recipe

Tuna, Fennel, and Pasta Salad with Orange Vinaigrette Recipe

6 servings



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


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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