Roasted Fennel, Orange, And Tuna Salad Recipe

Recipe By Slurrp

This roasted fennel, orange, and tuna salad is a refreshing and flavorful dish that combines the sweetness of oranges with the earthy taste of roasted fennel. The addition of tuna adds a protein-packed element to the salad, making it a satisfying and healthy meal. The combination of flavors and textures in this salad creates a perfect balance, making it a great option for a light lunch or dinner.

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Roasted Fennel, Orange, And Tuna Salad
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Ingredients for Roasted Fennel, Orange, And Tuna Salad Recipe

  • 1/2 Fennel Bulbs
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/2 Oranges
  • 1/4 can Tuna, Drained
  • 1/2 tablespoon Lemon Juice

Directions: Roasted Fennel, Orange, And Tuna Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Trim the fennel bulbs and cut them into thin slices.
  • STEP 3.Toss the fennel slices with olive oil, salt, and pepper.
  • STEP 4.Spread the fennel slices on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized.
  • STEP 5.While the fennel is roasting, peel the oranges and cut them into segments.
  • STEP 6.In a large bowl, combine the roasted fennel, orange segments, and drained tuna.
  • STEP 7.Drizzle the salad with olive oil and lemon juice, and season with salt and pepper to taste.
  • STEP 8.Gently toss the salad to combine all the ingredients.
  • STEP 9.Serve the roasted fennel, orange, and tuna salad immediately, or refrigerate for up to 2 days.
  • STEP 10.Enjoy!

Cooking Tips

  • Make sure to slice the fennel bulbs thinly to ensure even roasting.
  • You can add some fresh herbs like parsley or dill for extra flavor.
  • For a vegetarian version, you can omit the tuna and add some cooked chickpeas or white beans instead.

Storage and Serving

  • This salad is best served immediately after preparing.
  • If you need to store leftovers, refrigerate them in an airtight container for up to 2 days.
  • Before serving leftovers, give the salad a gentle toss to redistribute the dressing.
Nutrition
value
461
calories per serving
18 g Fat19 g Protein74 g Carbs47 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    19g
  • Carbs
    74g
  • Fiber
    47g

MacroNutrients

  • Carbs
    74g
  • Protein
    19g
  • Fiber
    47g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    1407mg
  • Iron
    22mg
  • Vitamin A
    41mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    40mg
  • Vitamin E
    < 1mg
  • Copper
    1mcg
  • Magnesium
    460mg
  • Manganese
    8mg
  • Phosphorus
    582mg
  • Selenium
    0mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp