Tuna Salad

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This tried and tested tuna salad is a weekly menu staple.

All you have to do is throw all your ingredients of Tuna Salad

  1. 500g pumpkin, peeled, cubed
  2. 1 tbsp olive oil
  3. Baby cos lettuce
  4. 1 can baby beetroot, drained, quartered
  5. 185g can tuna, drained and flaked
  6. 1 lebanese cucumber, sliced
  7. 100g feta (or goat cheese), crumbled
  8. 2 tablespoons olive oil
  9. 1 tablespoons balsamic vinegar
  10. 2 teaspoons maple syrup
  11. 1 garlic clove, crushed
  12. 1 avocado (optional)
  13. 1 bunch asparagus, blanched and sliced (optional)

The instruction how to make Tuna Salad

  1. Preheat oven to hot, 200C.
  2. Combine 500g peeled, cubed pumpkin and 1 tablespoon olive oil in a baking dish. Bake for 15-20 minutes until golden and tender.
  3. In a large bowl, combine washed and dried leaves of a baby cos lettuce, drained can baby beetroot, quartered, a drained and flaked 185g can tuna and 1 sliced lebanese cucumber.
  4. Toss pumpkin and 100g crumbled feta (or goats cheese) through. In a jug, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons maple syrup and 1 crushed garlic clove using a fork. Drizzle over salad before serving, tossing well.

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