Tuna, sugar snap & avocado salad
- Preparation and cooking time
- Serves 1
- 1 tbsp pumpkin seeds
- 2 tsp extra virgin olive oil
- juice and zest 0.5 lemon
- ½ small avocado
- 50g sugar snap peas
- 50g pea shoots or salad leaves
- 80g can tuna steak in spring water, drained (60g drained weight)
- a few chives , snipped
- 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.
- 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.
- STEP 3
Flake over the tuna and drizzle with the dressing. Scatter the pumpkin seeds and chives on top.