Tuna salad on roasted pumpkin

This salad not only promises to give you energy but make you look like an expert in the kitchen for its beautiful presentation.

Ingredients

• 1 roasted pumpkin, butternut
• olive oil spray
• ¼ cup Parmesan cheese, grated
• for salad
• 2 cans (5 oz.) Of albacore white tuna, drained
• 1 medium tomato, chopped
• 1 Tbsp. red onion, finely chopped
• ¼ cup celery, finely chopped
• ¼ cup carrot, finely chopped
• 2 tbsp. and more parsley for decoration
• 1 tsp. fresh oregano
• 2 tbsp. black olives, sliced
• 1 Tbsp. jalapeno, seeded and finely chopped
• juice of 1 lemon
• 1 Tbsp. extra virgin oil
• salt and pepper to taste

Preparation


Preheat oven to 400 ° F. Cut the squash in half and remove seeds. Place on a greased baking sheet with cut side up. Sprinkle squash with cooking spray and season with salt and pepper. Bake 45 minutes or until a knife easily. In a bowl, mix the ingredients for the tuna salad and set aside. Remove the squash from the oven and dry with paper towels. Fill each squash half with tuna salad. Sprinkle Parmesan cheese over the salad and return to the oven 8-10 minutes to melt and brown. Garnish with chopped parsley.

Servings: 2

Country:  International

Season / Occasion: Winter

Main ingredient:  Vegetables