product used

lucky star tuna

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TUNA AVOCADO & FENNEL SALAD

INGREDIENTS

Salad:
170 g can Lucky Star Tuna
1 whole butter or cos lettuce
⅓ cucumber
1 small fennel bulb
1 avocado, sliced
5 spring onions, thinly sliced
Dressing:
30 ml (2 Tbsp) olive oil
15 ml (1 Tbsp) white wine vinegar
Juice and zest of 1 small lemon
5 ml (1 tsp) mustard powder
Freshly ground black pepper to taste

METHOD

Salad:
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 preparing the rest of the salad.
In a large serving bowl, pile in the torn lettuce leaves and add slices of avocado. Remove the fennel slices from the dressing and scatter over the salad. Add the cucumber ribbons and sprinkle the spring onions on top.
Turn out the tuna from the can and break onto the salad. Serve with the dressing.
Dressing:
Whisk together all the ingredients.
Set aside.

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