Tuna Belly, Blood Orange and Avocado Salad Recipe

Method6 steps · about 10 min

1. 1

   Step 1: Wash and dry the handful of arugula, then arrange it down the centre of a serving dish.

   Uses A handful of arugula, washed and dried

2. 2

   Step 2: Peel and thickly slice the blood orange (1). Slice the half avocado and lay both over the arugula.

   Uses 1 blood orange, peeled and thickly sliced · ½ avocado, thickly sliced · Arranged arugula

3. 3

   Step 3: Lift the ready-to-eat tuna from its can and arrange the tuna belly (1 can) slivers, or regular canned tuna pieces, over the orange and avocado. Leave unused packing liquid behind.

   Uses 1 can ready-to-eat tuna belly in olive oil, or good-quality canned tuna · Arugula with orange and avocado

4. 4

   Step 4: Shell the approximately ten pistachios if needed, crush them coarsely and scatter over the salad.

   Uses About 10 pistachios, shelled and crushed · The plated salad and tuna, excluding unused can liquid

5. 5

   Step 5: Drizzle the salad with extra virgin olive oil and season with sea salt to taste.

   Uses Salad with crushed pistachios · Extra virgin olive oil, to drizzle · Sea salt, to taste

6. 6

   Step 6: Serve two portions. If not serving immediately, drizzle a little blood orange juice over the avocado to slow browning, then cover and refrigerate until serving.

   Uses Finished tuna, orange and avocado salad · A little blood orange juice, optional if not serving immediately