Tuna, Fennel and Avocado Salad
2 packs of 160g of Rio Mare Tuna Fillets in Glass Jar with Olive Oil
1 bulb of fennel
100g of corn salad
40g of extra virgin olive oil
1 tablespoon lemon juice
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 corn salad and serve.