Tuna, Avocado and Fennel Salad


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



The recipe on this page has been supplied by a Lucky Star fan.