Tuna salad

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

Recipe «Tuna salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 500g pumpkin, peeled, cubed, 1 tbsp olive oil, Baby cos lettuce, 1 can baby beetroot, drained, quartered, 185g can tuna, drained and flaked , 1 lebanese cucumber, sliced, 100g feta , crumbled, 2 tbsp olive oil , 1 tbsp balsamic vinegar, 2 tsp maple syrup, 1 garlic clove, crushed, 1 avocado, 1 bunch asparagus, blanched and sliced.

Ingredients:

• 500g pumpkin, peeled, cubed 
• 1 tbsp olive oil 
• Baby cos lettuce 
• 1 can baby beetroot, drained, quartered 
• 185g can tuna, drained and flaked 
• 1 lebanese cucumber, sliced 
• 100g feta , crumbled 
• 2 tbsp olive oil 
• 1 tbsp balsamic vinegar 
• 2 tsp maple syrup 
• 1 garlic clove, crushed 
• 1 avocado 
• 1 bunch asparagus, blanched and sliced 

Instructions

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.