Tuna, shrimp, and citrus salad

Name: Tuna, shrimp, and citrus salad - Mona J.
Ingredients: 500 g mixed salad; 200 g canned tuna in brine; 100 g peeled shrimp in brine; 50 ml olive oil; 2 oranges; 2 tangerines; 2 tomatoes; 1 pomegranate; 1 lemon; juice; 1 celery stalk; salt

Savory - Tuna, shrimp, and citrus salad by Mona J. - Recipia

I made this salad one afternoon when I only had a bit of tuna and some shrimp in the fridge, along with a few citrus fruits left over from breakfast. I realized everything comes together quickly in a bowl, and that was it – nothing complicated, but the flavors are clearly defined. There's no need for elaborate dressing or special ingredients. Essentially, it takes as long as it takes to open the cans and slice the oranges. Quick info Total time: 10 minutes Servings: 4 Difficulty: easy Ingredients 500 g mixed greens (baby spinach, arugula, lamb's lettuce, or any combination) 200 g canned tuna in brine 100 g peeled shrimp in brine (or fresh, boiled and chilled) 2 oranges 2 mandarins 2 tomatoes 1 pomegranate 1 stalk of celery 50 ml extra virgin olive oil juice of 1 lemon salt, to taste Instructions 1. Drain the tuna and shrimp well. If using fresh shrimp, just blanch them for 2-3 minutes, then quickly cool them under cold running water. 2. Peel the oranges and mandarins. You can slice them or segment them by hand, depending on how juicy they are. 3. Cut the tomatoes into cubes or slices, as preferred. Slice the celery thinly into rounds. 4. Toss the washed and drained greens into a large bowl. Add the tuna flaked with a fork, the shrimp, the orange and mandarin slices, the tomatoes, and the celery. 5. Cut the pomegranate in half and scoop out the seeds. It’s easier to do this over a bowl to catch the juice. Sprinkle half of the pomegranate seeds into the bowl, saving the rest for later. 6. Drizzle everything with lemon juice and add the olive oil. Gently mix with two spoons, just enough to combine the ingredients without mashing them. Taste for salt and adjust if needed. 7. Finally, sprinkle the remaining pomegranate seeds on top. The salad is ready to serve immediately. Why I make this recipe often It comes together in just a few minutes, the ingredients are almost always on hand, and it doesn’t dirty many dishes. It’s a great option when you need something fresh yet satisfying. The tuna and shrimp provide protein, the citrus adds freshness, and the pomegranate gives a crunchy note. It keeps reasonably well in the fridge for the next day, as long as it’s not mixed with the dressing right away. Tips The salad is best made with tuna in brine, not in oil. The texture is more suitable and it doesn’t become greasy. Don’t mix too much, so you don’t break the pieces of tuna or crush the citrus. Use firm oranges and mandarins, not overly juicy ones, to avoid too much juice in the bowl. If you have time, take the citrus out of the fridge 10-15 minutes beforehand – the flavor is more intense at room temperature. Substitutions You can use tuna in water, but it will be a bit bland – you’ll need to adjust the salt and lemon. Shrimp can be replaced with sliced calamari or even boiled octopus, if you have it on hand. Pomegranate is not absolutely necessary, but it adds texture. If you don’t have it, use some pumpkin seeds or chopped nuts. Celery can be replaced with cucumber for a crunchier texture, but the flavor will be different. Variations You can add mint leaves for an extra touch of freshness. Diced avocado works well, especially if you want a heartier salad. For an Eastern touch, sprinkle a little sumac or freshly ground red pepper. Instead of fresh tomatoes, you can use sun-dried tomatoes, especially in winter. Serving ideas It can be served as a main course at lunch, with a slice of sourdough bread. It’s also suitable for an evening meal, in smaller portions as an appetizer. If you have guests, it looks great on a large platter, with salad leaves spread at the bottom and the ingredients visibly distributed on top. Frequently asked questions 1. Can I use fresh tuna instead of canned? Yes, if you have fresh tuna, you can steam or pan-cook it, then let it cool completely before adding it to the salad. However, canned tuna is more practical and breaks apart more easily in the salad. 2. Can the salad be made in advance? Yes, but don’t add the lemon and oil until just before serving. Otherwise, the salad leaves will wilt. 3. Can I omit the shrimp? Yes, you can use just tuna, but the salad will have a simpler texture. Shrimp adds a different note, but it’s not essential. 4. What can I use instead of pomegranate? You can use sunflower seeds or some chopped nuts if you want something crunchy. 5. Can it be made without tomatoes? Yes, tomatoes are optional. You can omit them or use cucumbers instead for freshness. Nutritional values (per serving, estimated) Calories: 230 kcal Protein: 18 g Fat: 11 g Carbohydrates: 16 g The salad is high in protein and has a moderate carbohydrate content. The fats come almost exclusively from olive oil and fish. It remains a light and balanced option, suitable for a diet. Storage and reheating The salad can be stored in the fridge, in a covered container, for up to 24 hours. I recommend not adding the dressing to the entire batch if you’re not consuming it right away, to prevent the leaves from wilting. It’s served cold, and there’s no point in trying to reheat it. If there are leftovers, mix before serving and check if a little fresh lemon juice needs to be added.

Preparation

Drain the tuna and shrimp of liquid. Peel and slice the oranges and mandarins. Separate the pomegranate seeds. Wash the tomatoes and celery. Slice them. Mix everything in a large bowl with lemon juice, olive oil, and salt. Serve the salad topped with pomegranate seeds. Jamie Oliver, my first mentor, says that the best tuna for salad is the one in brine. Try to convince yourself.

Tuna, shrimp, and citrus salad

Preparation

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