Roasted Fennel, Orange, and Tuna Salad

  • Servings: 4
Roasted Fennel, Orange, and Tuna Salad

Photography: Johnny Miller

Source: Everyday Food, March 2013


  • 2 fennel bulbs
  • Olive oil
  • Salt and pepper
  • Trimmed watercress
  • 1 sliced avocado
  • 2 peeled and sliced oranges
  • 2 cans drained oil-packed tuna
  • 1/2 orange, juiced
  • White wine vinegar


  1. 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.


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