Tuna Chickpea Fennel And Orange Salad Food

TUNA AND CHICKPEA SALAD

Steps:

• Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.

SHAVED FENNEL AND CHICKPEA SALAD

Steps:

• Put the soaked chickpeas in a medium saucepan along with about three quarts of water, and set over medium-high heat. Bring to a gentle simmer, and cook 1-2 hours, depending on the age of the chickpeas.
• Tie the celery, carrot, onion, lemon peel, 1 garlic clove, and rosemary in a piece of cheesecloth and add it to the pot. Season the beans generously with salt and add 1/4 cup of olive oil.
• Once the beans are cooked, remove from heat, drain (reserving the liquid, if you like), and let cool completely. Combine lemon juice, a pinch of salt, and remaining olive oil in a small mixing bowl. Drizzle a couple of tablespoons of this dressing over the chickpeas. Add remaining garlic clove to chickpeas and toss to coat. Smash the basil sprigs with the side of a knife and add to the chickpeas. Add a pinch of chili flakes, and let the chickpeas marinate while you prepare the other ingredients.
• Trim the fennel bulb, saving the fronds for a garnish. Halve the bulb lengthwise, and shave both halves into paper-thin slices with a mandoline. Quarter the Asian pear, discard the core, and shave into paper-thin slices. Combine with the fennel.
• Assembly: Remove basil and garlic from the chickpeas, and discard. Combine chickpeas with shaved fennel and pear and remaining dressing. Toss gently to coat. Taste and season with salt, if desired. Garnish the salad with coarsely chopped fennel fronds. Serve immediately.

ROASTED FENNEL, ORANGE, AND TUNA SALAD

Steps:

• Cut fennel bulbs into 1-inch wedges. On a rimmed baking sheet, drizzle fennel with 2 tablespoons olive oil and sprinkle with salt. Roast at 400 degrees until golden, 30 minutes, flipping halfway through. Arrange on a platter with watercress, avocado, sliced oranges, and tuna. Juice 1/2 an orange and whisk in an equal amount of vinegar; whisk in olive oil and season. Drizzle over salad.

TUNA CHICKPEA FENNEL AND ORANGE SALAD

Steps:

• In a large glass or stainless-steel bowl, whisk together the lemon juice, mustard, salt and pepper. Add the oil slowly, whisking.
• In a medium glass or stainless-steel bowl, combine the tuna and chickpeas. Gently stir in ¼ cup of the dressing.
• Using a knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and set aside.
• Squeeze 2 tablespoons of the juice from the membranes into the remaining dressing.
• Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeno, and cilantro to the dressing and toss gently.