Spanish Salad With Oranges Anchovies Tuna Recipe

This citrusy tuna salad is my absolute go-to because it effortlessly combines vibrant flavors and nourishing ingredients, making healthy eating feel like a treat. The juicy orange slices paired with savory anchovies and olives make each bite an explosion of flavor that’s absolutely addictive!

I love producing dishes with so much flavor; this Spanish Salad with Oranges, Anchovies, and Tuna is no exception. With juicy oranges and the freshest salad greens, this protein-packed dish features flavorful anchovy fillets and super nutrient-dense olives, not to mention a caper or two for good measure.

The salad is dressed in sherry vinegar and olive oil, which together with the olives and capers add a delightful depth of flavor and a tangy finish.

Ingredients

Citrus: Nothing can replace the profile that oranges bring to juice.

They are loaded with vitamin C and have both a sweetness and a tang that is unmistakable.

Lettuce or mixed greens: Low in calories, they provide a dietary fiber and a wealth of essential vitamins.

Olive Oil in Tuna: Healthy proteins and omega-3 fatty acids.

Anchovy Fillets: Add high protein and healthy fats; deliver umami and saltiness.

Sherry vinegar.

It brings acidity and depth that heightens the savory aspects of the salads.

Healthy Fats and a Slightly Bitter Taste: Black Olives
Paprika, Smoked: Optional, contributes a warm, smoky flavor to the dish.

Ingredient Quantities

– 2 large oranges
– 1 small head of leaf lettuce or mixed salad greens
– 1/2 small red onion
– 1 can (approx. 5 oz) tuna in olive oil
– 6-8 anchovy fillets
– 1/2 cup black olives, pitted and sliced
– 1 tablespoon capers, drained
– 3 tablespoons extra virgin olive oil
– 1 tablespoon sherry vinegar
– Salt, to taste
– Freshly ground black pepper, to taste
– 1 teaspoon smoked paprika (optional)
– Fresh parsley, chopped (for garnish)

Instructions

1. Remove the peel from the oranges, take out any seeds, and cut the fruit into round slices. Place them to the side.

2. Rinse and thoroughly dry the lettuce or mixed greens, then rip into pieces that are small enough to be bite-sized.

3. Thinly slice the red onion and rinse under cool water to make the taste less sharp. Dry it by patting with a paper towel.

4. In a large salad bowl, mix the lettuce, sliced red onion, orange slices, black olives, and capers.

5. Drain the tuna, keeping a small amount of the olive oil, and break it into pieces over the salad mixture.

6. Place the anchovy fillets on top of the salad.

7. In a measuring cup, combine the extra virgin olive oil, sherry vinegar, reserved tuna olive oil, smoked paprika (if using), and salt. You can control the amount of salt you add; I like mine a little zesty. Whisk together until the mixture is fully emulsified.

8. Dressing should be drizzled over the salad, which should then be tossed gently to combine all the ingredients.

9. Sprinkle freshly minced parsley over the top.

10. Immediately serve, making sure each plate has an assortment of the various ingredients.

Equipment Needed

1. Cutting board
2. Knife
3. Large salad bowl
4. Measuring cup
5. Whisk
6. Paper towels
7. Colander or salad spinner
8. Small bowl for orange seeds and peel
9. Serving plates

FAQ

• What type of oranges should I use for the salad?Sweet, juicy varieties such as navel or Valencia oranges should be used to balance the savory flavors of the salad ingredients.
• Can I substitute the anchovies if I don’t like them?Yes, you can avoid anchovies or substitute them with another protein source such as grilled chicken or boiled eggs if you prefer. They can take the place of anchovies and maintain the dish’s overall protein content.
• Is it necessary to use tuna in olive oil?Although tuna in olive oil is preferred for its enhanced flavor and moisture, you can use tuna in water if you want a slightly lighter version. Just add a bit more olive oil to the dressing.
• How can I reduce the saltiness in the salad?Wash the capers and anchovies in cold water to get rid of the excess salt. Then, when incorporating them into the salad, taste it first before adding any of the reserved tuna liquid or oil or any salt, because the tuna is usually packed in salted oil, so it’s quite salty.
• Can I make this salad ahead of time?Prepping and putting together the salad right before you show it off to your guests is the best way to ensure that the greens stay crisp and the oranges stay plump and juicy. If you do want to get a head start on the salad, feel free to prep the individual ingredients several hours in advance.
• What type of black olives should I use?Select pitted and sliced black olives of good quality, such as Kalamata or Spanish olives. Their flavor is robust and rich compared to other varietals.
• Is the smoked paprika necessary for the recipe?You can skip the smoked paprika, but then you miss out on a subtle smoky flavor that adds an extra layer of complexity to this dish.

Substitutions and Variations

Blood oranges or mandarins make good substitutes for oranges, but their juice has a slightly different flavor.
Use arugula or baby spinach in place of leaf lettuce or mixed salad greens for a peppery or milder taste, respectively.
Sardines in olive oil: For a richer flavor, use sardines; for a non-fish option, use canned chicken.
Anchovy fillets: If you do not prefer anchovies, consider using chopped sun-dried tomatoes for a different umami kick, or just leave them out.
Substitute red wine vinegar or apple cider vinegar for sherry vinegar. If you do not have these three kinds of vinegar on hand, use whatever kind of vinegar you have, or for that matter, any acid you have, like juice from a lemon or a lime. Adjust the taste as necessary to get something close to what you think sherry vinegar would taste like.

Pro Tips

1. Chill Your Ingredients For an extra refreshing salad, make sure your ingredients, especially the oranges, lettuce, and olives, are chilled before assembling. This will enhance the salad’s crispness and make it perfect for a hot day.

2. Segment the Oranges Instead of slicing the oranges into rounds, consider segmenting them. This technique, called supreming, removes the membrane and pith, leaving only the juicy, tender flesh. It’s a bit more work but elevates the texture and presentation.

3. Massage the Greens Before adding the greens to the salad, gently massage them with a touch of olive oil. This technique softens the leaves and enhances their flavor, making the salad more enjoyable to eat.

4. Enhance with Fresh Herbs In addition to parsley, consider adding other fresh herbs like basil or mint for extra layers of flavor. They complement the citrus and seafood elements beautifully.

5. Roast the Onions For a deeper flavor, try roasting the red onion slices. This will sweeten and mellow their sharpness, providing a delicious contrast with the tangy dressing and savory anchovies.