Tahitian Coconut Tuna and Kumara Salad

Want a hand with healthy? Try our delicious Tahitian Coconut Tuna & Kumara salad for a lunch?

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Ingredients

  • 2

    Tahitian Coconut Tuna Pocket

  • 2

    Kumaras

  • 2

    Red Onion

  • Drizzle

    Olive Oil

  • 1/2

    Cucumber

  • Handful

    Coconut Shavings

  • Handful

    Coriander

  • Handful

    Mint

  • Handful

    Spinach

  • 1/2 can

    Coconut Cream

  • 1

    Chilli

  • 1

    Lemon

Directions

  1. Preheat oven to 200°C and line a flat baking tray with baking paper
  2. Evenly spread the blanched sweet potato wedges and raw red onion over the tray, drizzle with olive oil and sprinkle with salt and pepper. Bake for 25 minutes until golden and crispy
  3. Mix together the coconut dressing ingredients and set aside
  4. On a beautiful serving platter, arrange the spinach, roast kumara and onion, cucumber, tuna and fresh herbs. Top with coconut shavings and drizzle with the lemony chilli coconut dressing

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Nutritional Information*

(per serve) | (per 100g)

1370kJ

Energy

13.0g

Protein

22.0g

Total Fat

16.0g

Saturated fat

314mg

Sodium

0.11g

Omega 3

11mg

EPA

77mg

DHA

17.2g

Total Carbohydrate

8.9g

Sugar

*Nutrition figures are averages only.

511kJ

Energy

4.8g

Protein

8.2g

Total Fat

6.0g

Saturated fat

117mg

Sodium

0.04g

Omega 3

4.10mg

EPA

28.70mg

DHA

6.4g

Total Carbohydrate

3.3g

Sugar

*Nutrition figures are averages only.