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Fennel, tuna, avocado & orange salad - protein packed

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

Prep Time
15 mins
Servings: 2
Course: Lunch
Cuisine: International

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Peel and cut segments out of the orange or slice them thinly.
  4. 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.
  5. 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.