Wild Tuna, Orange and Parsley Salad: Paleo Lunches and Breakfasts on the Go
I originally saw this recipe in Bon Appétit magazine many years ago, and have made my own little tweaks over the years. This colorful and sophisticated salad raises canned tuna to another level. I could eat it daily and feel so great after having it for lunch. The wonderful thing about parsley is that it won’t wilt after putting dressing on it. Parsley is also a great source of vitamin K, and the orange and red peppers are packed with vitamin C. This dish stays crunchy 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.
Makes two lunch servings
2 5oz cans of wild tuna (I prefer the tuna packed in olive oil)
3 gloves of garlic, minced
1 red pepper, diced small
¼ red onion, diced small
2 red radishes, matchsticked
4 TBS capers, rinsed
2 oranges, peeled, sectioned and diced
1 large bunch of flat leaf parsley, chopped
2 TBS extra virgin olive oil
1 TBS red wine vinegar
Freshly grated black pepper to taste
Simply combine all of the ingredients in a bowl. Makes about one quart of salad. If packing for the office, you can take it as is. Just refrigerate until you’re ready to have lunch.
What’s your favorite lunch to pack for the office? Leave a comment: