Spinach and Beet Tuna Salad
You won’t be able to resist this loaded salad! Grilled Black Pepper Yellowfin Tuna Steak on a bed of spinach and beet salad, feta cheese and smooth balsamic glaze. Great for lunch or a post-workout meal.
2 minutes
PREP TIME
5 minutes
TOTAL TIME
2
SERVINGS
Ingredients
- 6 cups baby spinach
- 2 pre-cooked beets, cut into small cubes
- ¼ cup feta cheese, crumbled
- Small piece red onion, thinly sliced (approx 2 Tbsp total)
- 2 tbsp pumpkin seeds, salted
- 1-2 tbsp extra-virgin olive oil
- Nonna Pia’s Balsamic Glaze
- Coarse salt and freshly-cracked pepper
- 1 package (2 x 150g) Black Pepper Yellowfin Tuna Steak
