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By Shane Young | May 29, 2014 |
Makes 2 lunch servings
This colorful and sophisticated salad raises canned tuna to another level. I’d pay big money to eat this salad at a restaurant. Now I can prepare it at home and eat it on the go! It’s the kind of lunch I could eat everyday because it makes me feel so good afterward. The reason I use parsley in this recipe is because it doesn’t wilt when you leave the dressing on it. As far as nutrition goes, parsley provides vitamin K while the orange and red peppers are packed with vitamin C. This dish stays crunchy over time and delivers sweet and slightly salty flavors from the oranges and capers. It may seem funny to combine oranges and tuna, but once you try this I guarantee you’ll want to make it again.
2 5-oz (140 g) cans of wild tuna (I prefer the tuna packed in olive oil)
3 cloves garlic, minced
1 red pepper, diced small
2 radishes, matchsticked
4 tbsp (35 g) capers, rinsed
2 oranges, peeled, sectioned and diced
1 large bunch of flat leaf parsley, chopped
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15 ml) red wine vinegar
pepper to taste
Simply combine all of the ingredients in a bowl. Makes about 1 quart (800 g) of salad. If packed for the office, you can take it as is. Just refrigerate until you’re ready to have lunch.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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