Orange, Watercress & Tuna Salad

January/February 2012

Your rating: None Average: 5 (3 votes)

This vibrant salad recipe contrasts flavor, texture and color—the velvety tuna steak is matched with crisp, peppery watercress and the floral tart-sweetness of blood oranges and aniseed. Blood oranges make the dish especially pretty—they’re available December through March. If you can’t find them, use any oranges that look good.

Orange, Watercress & Tuna Salad

2 Reviews for Orange, Watercress & Tuna Salad


This recipe is absolutely delicious and I highly recommend it! I followed the recipe exactly I think the sweetness of the crystalized ginger makes this. I also had some sesame seeds that I added to the tuna before baking which gave it an extra crunch. So good!

Quick and very easy, satisfying
Easy and Elegant!

I made this last night (for 2 - recipe halves easily) and served with a rice side dish. It was delicious and quicker than the 35 minute prep time given. (Most of the time goes into peeling the oranges.) I didn't have Anise seed, so left that out, but the flavor was still remarkable. Will definitely make again! (This Jan/Feb 2012 issue has loads of great recipes!)

Great flavor, elegant presentation, easy to make

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