Tuna tartare with avocado and fennel

Ingredients

4 servings

• 280 g Saupiquet MSC whole natural tuna
• 1 avocado
• 1 fennel bulb
• 1/2 lemon, juiced
• 20 g extra virgin olive oil
• salt and pepper to taste
• mixed salad (a few leaves)

Steps

1. 1

   Cut the avocado in half, remove the pit and skin, and cut the flesh into cubes. Place the avocado pieces in a bowl and season with olive oil, lemon juice, a pinch of salt, and a generous sprinkling of black pepper.

2. 2

   Wash and cut the fennel into small pieces and add it to the avocado. Add the crumbled tuna and mix gently.

3. 3

   Arrange the tartare on four individual plates, using a metal ring if you have one to form a patty, and garnish with a few salad leaves.