
Tuna, sugar snap & avocado salad
- Good Food team
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Serves 1
Easy
Prep: 10 mins
Cook: 3 mins
0 reviews
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Spruce up your salad with cheap canned tuna, zesty lemon, crunchy pumpkin seeds and creamy avocado - perfect as a light lunch
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp pumpkin seeds
-
2 tsp extra virgin olive oil
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juice and zest 0.5 lemon
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½ small avocado
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50g sugar snap peas
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50g pea shoots or salad leaves
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80g can tuna steak
in spring water, drained (60g drained weight)
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a few chives
snipped
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Nutrition: per serving
- kcal387
- fat29g
- saturates5g
- carbs6g
- sugars3g
- fibre7g
- protein21g
- salt0.4g
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Method
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step 1
Heat a small frying pan and toast the pumpkin seeds until they start to pop. Tip into a bowl and set aside. In a separate bowl, combine the oil, 1 tsp of the lemon juice, the lemon zest, a pinch of salt and a good grind of black pepper.
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step 2
Stone, peel and slice the avocado, then toss in the remaining lemon juice. Thinly slice the sugar snaps at an angle into long strips, then transfer to a bowl. Add the pea shoots and avocado, and gently toss them together.
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step 3
Flake over the tuna and drizzle with the dressing. Scatter the pumpkin seeds and chives on top.
RECIPE TIPS
PACKED LUNCH
If the salad is for a lunchbox or picnic, put the dressing in a separate pot and drizzle over just before you eat it.
Recipe from Good Food magazine, October 2014
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