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Tuna and Mozzarella Salad

Tuna and Mozzarella Salad

with pesto, spinach and balsamic glaze

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

•Quick

•Quick Prep

Allergens:

Hazelnuts

•Nuts

•Milk

•Sulphites

•Fish

The quantities provided above are averages only.

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

2 unit(s)

Tomato

125 grams

Mozzarella

(Contains: Milk)

30 grams

Green Pesto

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

60 grams

Baby Spinach

2 unit(s)

Carrot

1 tin(s)

Tuna Chunks in Water

(Contains: Fish)

Not included in your delivery

½ tsp

Sugar

¼ tsp

Salt

to taste

Salt

to taste

Pepper

2 to taste

Oil

Nutrition Values

Energy (kJ)1662 kJ

Energy (kcal)397 kcal

Fat22.6 g

of which saturates9.2 g

Carbohydrate22 g

of which sugars13.5 g

Dietary Fiber2.1 g

Protein27.9 g

Cholesterol0.6 mg

Salt4.2 g

Potassium308.3 mg

Calcium29.4 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

Prep the Veg

1

Preheat the oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Roast the Carrot

2

Pop the carrots onto a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn the tray halfway through.

Dress the Salad

3

Meanwhile, cut the tomato into 2cm chunks.
Make your dressing by mixing pesto, ½ tsp sugar (per 2P), ¼ tsp salt (per 2P) and 2 tbsp oil (per 2P) in a large bowl.
Add drained tuna, spinach, carrot and tomato to the dressing and toss to combine. Season to taste with salt and pepper.
Bash the hazelnuts or roughly chop.

Garnish and Serve

4

Divide the pesto salad between bowls.
Drain and tear the mozzarella then scatter it over the top.
Crack some black pepper onto the cheese.
Drizzle with balsamic glaze and a sprinkling of toasted hazelnuts.

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