Tuna, sugar snap & avocado salad

• pumpkin seeds↗1 tbsp tbsp
• extra virgin olive oil↗2 tsp tsp
• lemon↗juice and zest 0.5
• small avocado↗½
• sugar snap peas↗50g g
• pea shoots or salad leaves↗50g g
• can tuna steak↗80g g

  in spring water, drained (60g drained weight)

• chivesa few

  snipped

Step-by-step instructions

1. 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. 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. 3

   Flake over the tuna and drizzle with the dressing. Scatter the pumpkin seeds and chives on top.