Tuna, Avocado & Fennel Salad

27-Tuna,-Avocado-_-Fennel-Salad Back
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  • 170g can Lucky Star Tuna
  • 1 whole butter or cos lettuce
  • 1/3 cucumber
  • 1 small fennel bulb
  • 1 avocado, pipped and sliced
  • 5 spring onions, thinly sliced


  • 30ml (2 Tbsp) olive oil
  • 15ml (1 Tbsp) white wine vinegar
  • juice and zest of 1 small lemon
  • 5ml (1 tsp) mustard powder
  • milled black pepper


Dressing Whisk together all the ingredients. Set aside.

Drain the tuna. Soak the lettuce in water. Drain and spin dry.

Using a potato peeler, slice the full length of the cucumber to create ribbons. Slice the fennel bulb paper thin. Soak the cucumber and fennel slices in the salad dressing while you prepare the rest of the salad.

In a large serving bowl, pile in the torn lettuce leaves and add slices of avocado. Lift the fennel slices from the dressing and scatter over the salad. Add the cucumber ribbons and scatter the spring onions on top.

Lift the tuna from the tin and break onto the salad. Serve with the dressing in a separate jug.




Did you know that avocados do not ripen until they are picked, so fresh avocados will always be hard as a rock. We have five different types of avocados in South Africa: Fuerte, Hass, Ryan, Pinkerton and Edranol. Each ripen at different times of the year. To ripen quickly, place the avocados in a brown paper bag with a ripe banana or apple. Seal the bag and leave it in a dark place for a day or two. Avocados have had a bad rap in the past because of their high fat content, but the good news is that they are high monounsaturated fats, higher in fibre than any other fruit, a rich source of vitamin E, an excellent source of potassium and a good source of vitamin B, B6, C and folate.