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Tuna salad
Tuna salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Classic tuna salad - a must-have every week.
Ingredients:
  • 500g pumpkin, peeled, cubed
  • 18.20 gm olive oil
  • Baby cos lettuce
  • 1 can baby beetroot, drained, quartered
  • 185g can tuna, drained and flaked
  • 1 lebanese cucumber, sliced
  • 100g feta (or goat cheese), crumbled
  • 36.40 gm olive oil
  • 20.00 ml balsamic vinegar
  • 13.60 gm maple syrup
  • 1 garlic clove, crushed
  • 1 avocado (optional)
  • 1 bunch asparagus, blanched and sliced (optional)
Instructions:
  • Preheat oven to a toasty 200°C.
  • Toss 500g peeled, cubed pumpkin with 1 tablespoon of olive oil in a baking dish. Roast until golden and tender, about 15-20 minutes.
  • In a large bowl, toss together fresh, crisp baby cos lettuce leaves, tender baby beetroot, flaked tuna, and sliced Lebanese cucumber.
  • Combine pumpkin and 100g of crumbled feta (either feta or goat cheese). In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 2 teaspoons of maple syrup, and 1 crushed garlic clove until well combined. Pour the dressing over the salad, mix well, and serve.

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