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Tuna, sugar snap & avocado salad

Tuna, sugar snap & avocado salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

Spruce up your salad with cheap canned tuna, zesty lemon, crunchy pumpkin seeds and creamy avocado - perfect as a light lunch

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal387
fat29g
saturates5g
carbs6g
sugars3g
fibre7g
protein21g
salt0.4g
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Ingredients

  • 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

Method

  • 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.

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. 

Goes well with

Recipe from Good Food magazine, October 2014

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