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Tuna, sugar snap & avocado salad

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

  • Prep: 10 mins
    Cook: 3 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 387
  • Carbohydrates 6
  • Saturated Fat 5
  • Sugar 3
  • Protein 21
  • Fat 29
  • Fibre 7
  • Salt 0.4

Nutrition per serving

  • Calories 387
  • Carbohydrates 6
  • Saturated Fat 5
  • Sugar 3
  • Protein 21
  • Fat 29
  • Fibre 7
  • Salt 0.4

Ingredients

  • 1 tbsp pumpkin seeds
  • 2 tsp extra virgin olive oil
  • juice and zest ½ lemon
  • ½ small avocado
  • 50g sugar snap peas
  • 50g pea shoots or salad leaves
  • 80g can tuna steaks in spring water, drained (60g drained weight)
  • a few chives, snipped

Tip

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. 

Method

  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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