Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, broccoli, pumpkin and tuna salad. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Amp up your traditional tuna pasta salad by adding your favourite vegetables! We used broccoli and green onion in this recipe but feel free to experiment. Poach a fresh piece of tuna for this satisfying salad. Toss with penne, blanched broccoli, tomatoes, mozzarella cheese, olives, walnuts, garlic and parsley.
Broccoli, pumpkin and tuna salad is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Broccoli, pumpkin and tuna salad is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have broccoli, pumpkin and tuna salad using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Broccoli, pumpkin and tuna salad:
- Prepare 750 g pealed pumpkin
- Get 200 g trimmed broccoli
- Take 140 g tuna
- Make ready 2 tablespoon Olive oil
- Get 1/2 teaspoon cayenne pepper
- Get 2 teaspoon salt
- Get 1 teaspoon white pepper
- Get 1/2 teaspoon coriander
- Make ready 1/2 teaspoon sugar
- Get 1/2 teaspoon lemon juice
Wonderful dressing, just loved the great blend of flavours, although I must confess to having finely chopped the garlic after rubbing the sides of the. Tuna pasta salad is a potluck and picnic classic, and this one ups the game with the addition of crisp blanched broccoli, juicy cherry tomatoes, olives and scallions. In a small bowl or measuring cup. The roasted pumpkin is sweet and juicy, the feta adds pops of salty creaminess, the pine nuts add a warm, earthy crunch, the freshness from spinach, all lightly dressed with a Honey Balsamic Dressing.
Instructions to make Broccoli, pumpkin and tuna salad:
- Preheat the oven to 180C degrees
- Toss the pumpkin and broccoli into a sauce pan and boil it for 10 minutes add salt
- Once boil, drain the access water and place vegetables on a oven tray
- Drizzle olive oil, lemon juice on top of the vegs, add cayenne pepper, coriander and sugar
- Place the tray in the oven and let it bake for 20 min
- Remove tray from oven and set a side to cool
- Open your can tuna add salt and pepper and mix it together
- Suate the vegetables with tuna
- And serve it cold with any salad dressing of your choice
In a small bowl or measuring cup. The roasted pumpkin is sweet and juicy, the feta adds pops of salty creaminess, the pine nuts add a warm, earthy crunch, the freshness from spinach, all lightly dressed with a Honey Balsamic Dressing. You really don't need that much dressing for this salad, just enough to coat the baby spinach. Broccoli, cauliflower, onion and celery combine with tuna and light mayonnaise for the perfect tuna salad. Try this warm tuna and pasta salad recipe, the perfect weeknight meal!
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