Photo of Tuna mandarin spinach salad by WW

Tuna mandarin spinach salad

SmartPoints® value per serving
Total Time
22 min
15 min
2 min
Who says salads are boring? This Asian-inspired recipe has a sweet, tangy homemade dressing, toasted crunchy nuts, juicy oranges, tender baby spinach and flaked tuna. It's a complete meal in a bowl. When it's citrus season, peel a couple of seedless clementines and separate them into segments to use instead of the canned oranges. If you can't eat nuts or don't feel like buying them, swap in some raisins instead. To make this a no-cook meal, skip toasting the nuts. But if you have time, we suggest you do. Heating the nuts enhances their flavor.


unsweetened orange juice

¼ cup(s)

fresh lime juice

2 Tbsp


1 Tbsp

peanut oil

2 tsp

table salt

½ tsp

unsweetened gelatin

¼ cup(s)

black pepper

¼ tsp

chopped walnuts

2 Tbsp

fresh spinach

10 oz, baby

water-packed tuna fish drained

6 oz, flaked with a fork

drained canned in juice mandarin oranges

1 cup(s)

uncooked onion(s)

1 small, red, thinly sliced


  1. Place juices, honey, oil, salt, gelatin, and pepper in a glass measuring cup and whisk until well blended. Let stand 5 minutes.
  2. Place walnuts in a dry skillet over medium heat and cook about 2 minutes, shaking pan often to toast walnuts evenly.
  3. Divide spinach between 2 plates. Top each with half of tuna, oranges, onion, and toasted walnuts. Whisk dressing and then drizzle over salad right before serving.
  4. Serving size: 1 salad

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