Tuna Salad

A refreshing tuna salad, the perfect addition to any Aussie summer barbecue.


  • 400g pumpkin, peeled, cubed
  • 3 tbsp olive oil
  • Baby cos lettuce
  • 1 can baby beetroot, drained, quartered
  • 170g can of Soltuna Skipjack Tuna, drained  Add to cart
  • 1 cucumber, sliced
  • 100g feta, cubed
  • 1 tablespoons balsamic vinegar
  • 2 teaspoons maple syrup
  • 1 garlic clove, crushed
  • 1 Sliced avocado
  • 1 bunch of blanched and sliced asparagus


  1. Preheat oven to 200C (180C fan-forced).
  2. Combine peeled, cubed pumpkin and 1 tablespoon olive oil in a baking dish. Bake for 15-20 minutes until golden.
  3. Combine Lettuce, baby beetroot, tuna and 1 sliced cucumber in a large bowl.
  4. Toss pumpkin and feta 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.