Tuna and Orange Salad

It is still warm down here so my meal might seem unusual for those in colder climates, but hang on to it until next year. This comes from Martha Stewart’s Everyday food. It was really delicious. It serves 4, but as you might guess, it is all gone. Jim ate the whole thing.
Ingredients:
1 orange, peel and pith removed
1 large fennel bulb, thinly sliced lengthwise, plus a few fronds to add color
2 cans (5oz, I only had 7 oz. cans, and used both) solid white tuna packed in water, drained and broken into pieces
1T rice vinegar
¼ C EVOO
Coarse salt and pepper
Bib lettuce or I used fresh spinach
Directions:
1. Working over a large bowl, peel and cut out segments from the orange, then cut into ¼” pieces. Squeeze juice from the membrane and then discard the membrane.
2. To the bowl, add fennel, tuna, vinegar, and 1 T EVOO; season with salt and pepper.
3. Toss to combine and set aside until you are ready to serve.
I placed the spinach on the plate and scoped the tuna in the center. We both thought it was the best tuna salad we’d ever had. I served it with Rosemary crackers from Costco. Easy dinner as we had a lot to do all day and tonight.