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Butternut & Tuna Salad

Butternut & Tuna Salad
  • 1 x 185g can Saldanha Flaked Light Meat Tuna in Brine and Vegetable Oil with Lemon and Black Pepper, drained
  • 1 tbsp olive oil
  • ½ red onion, sliced
  • 1 small butternut, cut into ribbons with a vegetable peeler
  • 2 handfuls of rocket leaves
  • 2 oranges, segmented
  • 4 small beetroots, cooked and sliced
  • 1 feta round, roughly crumbled
  • 4 tbsp roasted pumpkin seeds
  • Salt and black pepper to taste
  • 1 tbsp chopped fresh mixed herbs mixed with lemon and orange zest
  1. Heat the oil and fry the onion until just soft.
  2. Add the butternut and fry for 2 – 3 minutes.
  3. Set aside and leave to cool.
  4. Arrange rocket leaves on a platter.
  5. Mix the butternut and onion with orange segments and place on rocket leaves.
  6. Add beetroot, tuna, feta and sprinkle with pumpkin seeds.
  7. Season to taste and top with herb and zest mixture.

Takes about 25 minutes.