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Florida Department of Agriculture and Consumer Services
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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Tuna Salad With Olives, Orange and Bell Pepper

Vegetable-6095
Ingredients
Amount Ingredient
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon garlic, minced
3 seedless oranges, peel and white pith removed
1 small red onion, halved, thinly sliced
1 red bell pepper, thinly sliced
1  9-ounce can white meat tuna packed in water, drained well, separated into chunks
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped fresh parsley
8 cups mixed salad greens
1/3 cup slivered almonds, toasted

Preparation
Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.

Yield
4 main-course servings

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