6oz. jar Italian tuna in olive oil, drained
4 blood oranges peeled, membranes removed
1/4 cup chopped oil-cured black olives
1 tsp. balsamic vinegar
salt & pepper to taste
3 Tbsp. extra virgin olive oil
1 Tbsp. chopped Italian parsley
4 handfuls baby arugulaIn a bowl, combine tuna, orange segments, and olives. In a separate bowl, combine vinegar, salt and pepper. In a steady, thin stream, pour in olive oil while whisking to combine.
Drizzle dressing over salad and let sit in the dressing for 30 minutes at room temperature for flavors to blend. To serve, arrange four plates with beds of arugula and gently place spoonfuls of blood orange mixture on top. Sprinkle with parsley.
Serve as is with rustic bread.
(photo: Scent of Green Bananas)