Watercress, citrus and tuna salad

Preparation info

  • Difficulty


  • Serves


Appears in

Winter Food

Winter Food

By Jill Norman

Published 2005

  • About

The idea for this salad came from one of England’s greatest cooks, Robert May, who advocated a salad of watercress, orange and lemon dressed with oil and vinegar in his The Accomplisht Cook, published in 1660.


  • 2 oranges, peeled and pith removed
  • 1 lemon, peeled and pith removed
  • 2 bunches watercress, large stalks removed
  • 200g tinned tuna, drained and broken into chunks
  • ½ small red onion, finely sliced
  • 4 tablespoons olive oil
  • salt and freshly ground black pepper


Cut the oranges and lemon into segments over a bowl so that you catch all the juices and discard the pips. Arrange the watercress on a platter, add the fruit segments and tuna. Scatter over slivers of onion, then make a dressing with the citrus juices, oil and salt and pepper. Taste to see that the balance is right. Spoon this over the salad and serve.


Add a few sliced radishes, if you wish.