Tuna, sugar snap & avocado salad

Tuna, sugar snap & avocado salad

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Prep: 10 mins Cook: 3 mins


Serves 1
Spruce up your salad with cheap canned tuna, zesty lemon, crunchy pumpkin seeds and creamy avocado - perfect as a light lunch

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal387
  • fat29g
  • saturates5g
  • carbs6g
  • sugars3g
  • fibre7g
  • protein21g
  • salt0.4g
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  • 1 tbsp pumpkin seeds
  • 2 tsp extra virgin olive oil
  • juice and zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ small avocado



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 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


  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.

  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.

  3. Flake over the tuna and drizzle with the dressing. Scatter the pumpkin seeds and chives on top.

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