Ventresca Salad with Citrus Vinaigrette


  • 1 tin Ortiz Yellowfin Ventresca Tuna
  • 1 bunch arugula or spicy greens
  • 1/3 cup Meski olives, pitted and quartered
  • 1/4 cup Marcona almonds, toasted and roughly chopped
  • Half of a grapefruit
  • 1/8 cup freshly squeezed orange juice
  • 1/8 cup Agro Dulce white wine vinegar
  • 1/4 cup extra virgin olive oil
Citrus VinaigrettePeel grapefruit with a sharp knife down to the flesh, removing all the rind and membrane. Cut the sections free, slicing carefully along the membranes.Combine the orange juice, white wine vinegar, and olive oil in a bowl and whisk

together. Add salt and pepper to taste.

Toss arugula and grapefruit with vinaigrette. Top with ventresca tuna, and finish by lightly sprinkling on Marcona almonds and Meski olives.

Serves 4