The idea for this salad came from one of England’s greatest cooks,
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.
© 2005 Jill Norman. All rights reserved.