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| Tuna and Roasted Pears Salad |
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Serves 4 (1 cup each)
Prep time 10 min / Total time 30 min
The roasted pears & white tuna
balance perfectly with the slight bitterness of the Arugula & the richness
of the goat’s cheese.
2 cans (170 g each)
|
Gold Seal® Flaked White Tuna, drained |
| 1 Tbsp. |
melted butter |
| |
juice of 1 lemon |
| 2 |
pears, peeled and cored, thinly sliced |
| 1/4 cup |
cup aged balsamic vinegar |
| 1/2 cup |
olive oil |
| 1 pkg (142 g) |
baby Arugula |
| 200 g |
goat’s cheese |
Preheat oven to 400°F (200°C)
- In a small mixing bowl, drizzle melted butter and lemon juice over
the sliced pears.
- Place pear slices on a parchment paper lined baking sheet and roast until
they start turning golden brown, about 7 to 9 minutes.
- In a small container add balsamic vinegar and olive oil, stir well and
set aside.
- On four plates, divide Arugula salad, crumble tuna over, followed by roasted
pear slices & goat’s cheese.
- Drizzle with balsamic vinaigrette.
Gold Seal Chef Approved Tips:
You can substitute spring mix for Arugula.
Enjoy with friends to start a Saturday night meal.
| Nutritional Values |
Per serving:
Calories 431
Fat 33 g
Sat Fat 9 g
Carbs 16 g
Protein 20 g
Fibre 3 g
Cholesterol 65 mg
Sodium 453 mg
Sugar 10 g
Calcium 106 mg
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