Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, broccoli, pumpkin and tuna salad. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Broccoli, pumpkin and tuna salad is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Broccoli, pumpkin and tuna salad is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook broccoli, pumpkin and tuna salad using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Broccoli, pumpkin and tuna salad:
- Prepare 750 g pealed pumpkin
- Get 200 g trimmed broccoli
- Make ready 140 g tuna
- Get 2 tablespoon Olive oil
- Prepare 1⁄2 teaspoon cayenne pepper
- Make ready 2 teaspoon salt
- Take 1 teaspoon white pepper
- Get 1⁄2 teaspoon coriander
- Get 1⁄2 teaspoon sugar
- Make ready 1⁄2 teaspoon lemon juice
Remove the florets from a head of broccoli, place in a food processor, and pulse until the texture resembles rice. Add the drained canned tuna, mayonnaise, dijon mustard, broccoli rice, sunflower seeds, green onion, and chopped parsley to a bowl. Stir everything together until it's well combined. Heat a non-stick pan and dry-fry the seeds for a few minutes, turning as needed.
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
Stir everything together until it's well combined. Heat a non-stick pan and dry-fry the seeds for a few minutes, turning as needed. Add the lemon juice, zest and olive oil to the pan and whisk to combine and warm through. Top the crunchy leaves with the drained tuna, then add the broccoli and drizzle over the warm dressing. Season with freshly ground black pepper to taste and serve.
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