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Here's a tasty idea for a tuna salad inspired by autumn produce.
18 February 2016
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
425 g tinned tuna in oil, drained, broken into bite sized chunks
3 sweet persimmons, peeled, each cut into 8 wedges, sliced into 1 cm pieces
3-4 small to medium beets, peeled, coarsely grated (Tip: It’s a good idea to wear disposable gloves to handle the beets so your fingers don’t get stained.!)
1 tin chick peas, drained and rinsed
½ continental cucumber, quartered lengthways and sliced 5mm pieces
1 cup rocket or baby spinach leaves
¼ cup sunflower seeds
4 tablespoons white balsamic vinegar
4 tablespoons olive oil
½ teaspoon ground cumin (optional)
½ 1 teaspoon salt (or to taste)
¼ teaspoon caster sugar
Shake the dressing ingredients in a clean glass jar until combined.
Combine all salad ingredients in a large mixing bowl just before serving.
Add dressing and toss gently with clean hands. Serve immediately.
Recipe by Poh Ling Yeow for Persimmons Australia.
Poh Ling Yeow was runner-up in 2009's Masterchef and stars in her own TV show, Poh's Kitchen. She has written two cookbooks, Poh's Kitchen and Same Same But Different. She is also a talented artist.
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