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.