Fennel, tuna, avocado & orange salad - protein packed
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Prep Time
15 mins
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Servings
2
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Course
Lunch
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Cuisine
International
Fennel, tuna, avocado & orange salad - protein packed
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A protein-packed & healthy fennel, tuna, avocado & orange salad recipe.
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Ingredients
- 300 grams tuna fresh
- 1 fennel bulb or 2 small) thinly sliced on a mandolin, large
- 1 avocado peeled and sliced
- 1-2 orange peeled and segments cut out (or sliced, pink or ruby variety
- fennel fronds a few for garnish
- extra virgin olive oil excellent quality
- sherry vinegar good quality or another favourite good quality vinegar
- sea salt flakes
- black pepper flakes
- 1 Tbsp sesame seeds toasted
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.
Notes
- This salad is best made and served fresh.
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