Fennel, tuna, avocado & orange salad - protein packed

Name: Fennel, tuna, avocado & orange salad - protein packed
Prep time: 15 min
Yield: 2 serving
Ingredients: 300 grams of fresh tuna; 1 large fennel bulb; 1 avocado; 1-2 pink or ruby orange; A few fennel fronds for garnish; Excellent extra virgin olive oil; Good Sherry vinegar or another of your favourite good quality vinegar; Sea salt flakes and black pepper; 1 Tbsp toasted sesame seeds

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Servings
2
Course
Lunch
Cuisine
International

Fennel, tuna, avocado & orange salad - protein packed

Iris Warren

Report

A protein-packed & healthy fennel, tuna, avocado & orange salad recipe.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

300 grams of fresh tuna
1 large fennel bulb (or 2 small) thinly sliced on a mandolin
1 avocado peeled and sliced
1-2 pink or ruby orange peeled and segments cut out (or sliced)
A few fennel fronds for garnish
Excellent extra virgin olive oil
Good Sherry vinegar or another of your favourite good quality vinegar
Sea salt flakes and black pepper.
1 Tbsp toasted sesame seeds

Add to Shopping List

Instructions

Finely slice the fennel and place it in a bowl of iced water to crisp up. Drain and spin in a lettuce spinner or with a tea towel.
You can either slice your tuna raw if it is sushi grade and very fresh, or brush lightly with olive oil and sear on each side for a minute or so. It should still be pink on the inside. Slive into small thin strips against the grain.
Peel and cut segments out of the orange or slice them thinly.
Just before you are about to serve the salad, assemble it. Spread the fennel on a platter. Top with the oranges, sliced avocado and tuna slices.
Garnish with a few fennel fonds and season with salt and pepper. Squeeze over some of the orange juice and drizzle with salad with extra virgin olive oil and a little sherry vinegar.