A recipe from ” The Flavours of Andalucia” by Elizabeth Luard.
Ingredients
- 6 oranges
- 1 4 oz can tuna
- 1 small can anchovies
- 4 tbsps olive oil
- 1 red pepper deseeded and sliced lengthways
- 6-8 spring onions
- 1 small garlic clove peeled and crushed
- 1 tbsp wine or sherry vinegar
- 2 oz pickled green olives
- crisp lettuce leaves to serve
Servings:
Instructions
- Peel the oranges with a sharp knife, removing all the pith. Cut into fine slices.
- Drain and flake the tuna. Drain and separate the anchovies, reserving the oil for the dressing.
- Heat the olive oil gently in a frying pan. Add the red pepper and fry for about ten minutes until the slices soften and caramalise a little. Be careful not to overheat the oil.
- Put the orange slices into a bowl and toss with the contents of the frying pan, chopped spring onions, garlic and vinegar.
- Finish with the flaked tuna, the anchovies and their oil and the olives. Leave to marinate for 1-2 hours.
- Serve with crisp lettuce leaves to act as scoops.
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