1 tbsp pumpkin seeds
2 tsp extra virgin olive oil
juice and zest ½ lemon
½ small avocado
50 g sugar snap peas
50 g pea shoots or salad leaves
80 g can tuna steak in spring water, drained (60g drained weight)
a few chives, snipped
- 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.
- 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.
- Flake over the tuna and drizzle with the dressing. Scatter the pumpkin seeds and chives on top.