Orange, Onion, and Olive Salad

Ingredients

• 0.1 teaspoon pepper red crushed
• 0.3 teaspoon cumin seeds 
• 1  garlic clove crushed
• 4 slices navel oranges peeled thin
• 1 tablespoon olive oil extra-virgin
• 0.3 cup olives ripe sliced
• 0.5 cup onion thinly sliced
• 2 tablespoons orange juice 
• 6 ounce tuna in water white chunk drained canned
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. Arrange orange slices and onion slices on a serving platter, and top with tuna and olive slices.
2. Combine the vinegar and remaining ingredients in a small bowl, and stir with a whisk until well-blended.
3. Drizzle vinegar mixture over salad.