Tuna and Fennel Salad

This salad is fresh, crunchy and delicious for lunch or a light dinner. Perfect mid-week, this easy to make pregnancy recipe packs a nutrient punch. Enjoy.

| Serves 2 |

Ingredients

200g piece fresh tuna

pepper

½ tsp fennel seeds, crushed

½ large fennel bulb, shaved

100g red cabbage, finely shredded

1 red delicious apple, cut into matchsticks

2 tsp lemon juice

1 tbsp olive oil

2 tbsp raw almonds, chopped

Method

Season the piece of fresh tuna with pepper and the crushed fennel seeds.

Cook the tuna on a BBQ or in a frying pan until cooked through. Cut into slices.

Meanwhile, mix together the lemon juice and olive oil to make a dressing.

Combine the fennel, cabbage and apple in a large bowl. Stir through the dressing.

Divide the salad between two plates, place the sliced tuna on top, sprinkle with chopped almonds and enjoy.