Tuna, Fennel and Avocado Salad
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Ingredients
- Rio Mare Tuna Fillets in Glass Jar with Olive Oil 2 packs of 160g
- Fennel 1
- Sweetcorn salad 100g
- Avocado 1
- Carrots 1
- Extra-virgin olive oil 40g
- Lemon juice 1 Tbsp
- Salt to taste
- Pepper to taste
Process
1. Peel and finely chop the carrots. Remove the top and bottom of the fennel bulb, then use a sharp knife to slice the fennel into thin slices.
2. Put all the vegetables on a plate and add oil, the lemon juice and salt and pepper.
3. Drain the tuna and cut it into chunks. Add these to the vegetables, throw in the sweetcorn salad and serve.
INGREDIENTS:
Tuna Fillets*, Olive Oil, Salt
*Euthynnus (Katsuwonus) pelamis
