Fennel, Tuna, Avocado & Orange Salad
If you’re after a healthy, protein-packed meal that doesn’t compromise on flavour, this fennel, tuna, and avocado salad with oranges has you covered. The tuna provides lean, high-quality protein, while the fresh fennel and juicy oranges add a delicious crunch and burst of citrus. Creamy avocado ties it all together, and a simple dressing of extra virgin olive oil, orange juice and sherry vinegar keeps it light.
I’m very into fennel. Sadly, I only started appreciating it later in life. It was this fennel salad with radishes and lemon that finally won me over. Somehow, the lemon and salt magically temper the strong aniseed flavour, which I think is what puts some people off this vegetable. I love its versatility, especially with roast chicken or grilled seafood.
- 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