|1||fennel — bulb|
|1||tuna — tinned, chunky|
|2 Tbs||fresh chillies — 573|
|lemon — juice only|
In a screw top jar, shake together 2 tbsp olive oil , 1 tbsp vinegar, the juice of 1 lemon, and a dollop of grainy mustard.
Cut the cucumber into long ribbons using a potato peeler and then finely slice a bulb of fennel with a sharp knife.
Layer butter lettuce leaves on a salad platter and top with sliced avo, 5 chopped spring onions, fennel and cucumber.
Top with 1 tin of drained Lucky Star tuna chunks, drizzle with dressing a few moments before serving, and enjoy.
Recipe reprinted with permission of Lucky Star.