» Seafood Recipes » Tuna and Fennel Salad

Tuna and Fennel Salad

(Serves 2)

Ingredients

• Tuna, tinned in spring water, drained: 2 x 120g (females) OR 2 x 220g (males)
• ½ Red capsicum, sliced
• ½ Small red onion, finely sliced
• 2 Oranges – 1 ½ peeled, sectioned and cut into pieces, ½  juiced
• 1 - 2 Teaspoons ginger paste
• 1 Green chilli, sliced into thin circles 
• 2 Bulbs of fennel, chunkily chopped
• 1 Tablespoon olive oil
• 1 Tablespoon LSA
• ¼ Avocado, slced 
• 1 Small lime, juiced
• Salt and cracked pepper to season

Method

1. In a medium bowl combine the capsicum, onion, orange pieces, ginger, chilli, fennel and avocado. Then top with the tuna.
2. In a small jar, add the orange juice, lime juice, ginger paste, LSA, olive oil and seasoning. Place the lid on the jar and shake well to combine to make a dressing.
3. Pour over the salad, toss and serve.

Note

• If you do not like tuna, other protein serves such as boiled egg or toasted chicken may be used instead.