Fennel, tuna, avocado & orange salad - protein packed
A protein-packed & healthy fennel, tuna, avocado & orange salad recipe.
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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
- 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
Storage Instructions
This salad is best enjoyed immediately after it’s made, but if you have leftovers, here’s how to store them:- Fennel and oranges can be prepped and stored separately in an airtight container for up to a day.
- Avocado should be added right before serving to prevent browning.
- If using seared tuna, you can store it in the fridge for up to a day, but the texture is best fresh.
Servings: 2