Tuna fennel citrus radicchio salad - Safcol

Ingredients

• 1 x 185g can Safcol Tuna in oil Italian style , drained
• 1 x 420g can chickpeas, rinsed and drained
• 1 small fennel bulb, thinly sliced
• 1 small radicchio lettuce, washed and roughly torn
• 1 small red onion, thinly sliced
• two oranges
• ½ cup flat leaf parsley leaves for the dressing
• 2 tablespoons extra virgin olive oil
• 1 large garlic clove, crushed
• sea salt and freshly ground black pepper to taste
• In a large bowl gently toss together the tuna (and the oil from the tins), chickpeas, fennel, radicchio, parsley leaves and onion, then arrange on a large platter.
• Drizzle over the salad and top it with the orange segments and a few parsley leaves and serve immediately. Serves 4 as an entrée or 2 as a large main meal.