Recipe: Bean and Tuna Salad with Gingered Oranges and Lemon-Balsamic Dressing

BEAN AND TUNA SALAD WITH GINGERED ORANGES

FOR THE DRESSING:
1 medium clove garlic, peeled, finely minced
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 teaspoons coarse-grain mustard
3 tablespoons olive oil
3 tablespoons chicken broth
1/4 teaspoon each: salt, freshly ground pepper

FOR THE SALAD:
2 cans (15 ounces each) white beans, drained, rinsed, drained well again
3 green onions, finely chopped
3 large navel oranges
1/4 teaspoon crushed red pepper flakes
1 tablespoon finely minced crystallized ginger
2 cups loosely packed arugula leaves
2 cans (6 ounces each) water-packed tuna, drained well
1 tablespoon balsamic vinegar, optional

TO MAKE THE DRESSING:
Put garlic, lemon juice, 1 tablespoon vinegar, mustard, olive oil, broth, salt and pepper into small jar; close lid and shake well to combine. Set aside.

TO MAKE THE SALAD:
Put beans and green onions in large salad bowl. Add about half of the dressing and stir gently. Marinate in refrigerator at least 1 hour.

ABOUT 30 MINUTES BEFORE SERVING:
Remove slices from tops and bottoms of oranges. Set on one end; with sharp paring knife remove peel and white pith. Working over bowl, cut between membranes to remove sections. Stir in red pepper flakes and ginger. Set aside.

JUST BEFORE SERVING:
Add arugula and chunks of tuna to salad. With a slotted spoon, add oranges and remaining dressing. Taste; add tablespoon balsamic vinegar if needed. Gently toss.

Makes 6 servings
Source: The Gourmet Garage Cookbook by Sheryl London and Mel London