Sicilian Citrus Salad with Pistachios and Mint

Course Mains, Salads

½ cup shelled, unsalted pistachios
6 oranges of different varieties (i.e. blood, Cara Cara, and naval) preferably chilled
2 tbsp red wine vinegar
kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil, plus more for drizzling
3 small cooked beets, cut into thick rounds *we used canned
1 medium fennel bulb, preferably with fronds, stalks removed and fronds reserved, halved, cored, and very thinly sliced
½ small red onion, very thinly sliced
15-15 oz jarred or canned oil-packed tuna, drained
1 cup green olives, preferably Cerignola or Catstelvetrano, pitted and coarsely chopped
1/3 cup loosely packed fresh mint leaves
flaky sea salt, such as Maldon (optional)

Toast the pistachios in a medium skillet over medium-low heat, shaking the pan occasionally, until they are fragrant and lightly toasted, 5-7 minutes. Transfer to a cutting board and let cool, then coarsely chop.
Halve one orange and squeeze enough juice to yield 1/4 cup; set aside. Using a sharp paring knife, cut the peel and pith from the remaining oranges, then slice the fruit into thick rounds.
Whisk together the orange juice, vinegar, 1/4 teaspoon salt, and a generous grinding of pepper in a bowl. Whisk in th oil.
Arranges the oranges, beets, fennel, and onion on plates. Season with salt and pepper, then top with the tuna and olives.
Whisk the dressing again to blend and spoon it over the salads. Top with the pistachios, mint, if using, and fennel fronds, if you have them. Season with flaky sea salt and more pepper. if desired, and serve.