Sicilian Tuna Salad with Oranges and Fennel

Ingredients

• 1 green apple, cored and thinly sliced
• 1 ½ tablespoon freshly squeezed lemon juice
• 1½ cups radicchio, coarsely chopped
• 1½ limestone or butter lettuce, torn
• 1 fennel bulb, stalks discarded, bulb thinly sliced
• 1 orange, peeled, cut in half and sliced
• 1 ruby grapefruit, peeled, cut in half and sliced
• ½ cup red onion, thinly sliced
• 2 (5 ounce) cans Genova Albacore Tuna in Olive Oil, drained
• ¼ cup pomegranate seeds, optional

Directions

1. Toss together apple and 1½ tablespoons lemon juice; set aside.
2. Place ½ tablespoon lemon juice, olive oil, vinegar, mustard and sugar in a blender or food processor and process until smooth. Season with salt and pepper.
3. Arrange arrange radicchio, fennel, orange, grapefruit and onion on a serving platter or salad plates. Top with tuna and drizzle with dressing; serve immediately.