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Watercress and shaved fennel salad with seared tuna

This is a quick and easy main meal to whip up in the middle of your busy week. It also has the added benefit of being a really sophisticated but simple dish, especially if you are treating a guest! 

You could also make a little extra and have the leftovers for a tasty and enjoyable lunch!


For the salad:

  • 2 handfuls fresh watercress, washed
  • 1/2 avocado, diced
  • 1 fennel bulb, thinly shaved
  • 200g green beans, sliced
  • 2 TBS olive oil
  • 6-8 black olives
  • Juice of 1 lemon
  • 1 tsp sea salt

For the tuna:

  • 2 x 110g pieces fresh tuna, 1cm thick, or 200g tinned tuna in water
  • Olive oil
  • Salt and pepper

Serves 2


  1. Combine all of the ingredients (except the tuna) in a bowl and toss together
  2. If using fresh fish, heat either the grill or saute pan until hot. Brush the fish with olive oil and season. Sear for 2 minutes on each side
  3. Serve the salad in a mound with the cooked tuna sliced or flaked on top
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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