Facebook Twitter Email Print Share

Seafood Recipes

Spinach and Tuna Salad with Orange Vinaigrette

Tags: appetizer, 300 calories or less, quick and easy, 600 calories or less, 15 minutes or less, 30 minutes or less, brunch, no cook, salad, tuna

rate it



Total Fat: 




Total Time: 


Prep Time: 


Cook Time: 



4 servings


1 can of tuna(12 oz) drained or 2 pouches of tuna (5 oz or 6.4 oz each)
1 medium red onion, peeled, halved and thinly sliced
2 medium naval oranges, zest from one orange
1 bag (10 oz) trimmed spinach
1 medium Belgian endive, thinly sliced crosswise
1/3 cup matchstick slices of jicama or water chestnuts
1 teaspoon Dijon mustard
1/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar


In a small bowl, toss red onion slices with the vinegar. Place orange zest into a small bowl and set aside. Squeeze juice from 1 orange over onions and set aside. Peel and section remaining orange and set aside. Evenly divide spinach among salad plates. Top spinach with tuna, endive, jicama and orange sections. Drain the onion, pouring the liquid into a the bowl with the orange zest. Sprinkle the onion slices over each salad. Whisk the mustard into the orange juice mixture until blended. Gradually whisk in the oil, pouring a fine stream until incorporated. Serve dressing with salad.

Nutritional Information per Serving

Calories: 280

Total Fat: 2.5

Protein: 15g

Courtesy of: Chicken of the Sea