4
Easy
25 minutes
30 minutesUsing a sharp knife, carefully cut the tuna into wafer-thin slices. Spoon a good dollop of cream cheese onto each serving plate and top with folds of tuna and watermelon slices.
Cook the baby beetroots in a saucepan of rapidly boiling water until tender, then drain and remove the skins. Thinly slice the cooked beetroot and place on top of the salad.
Top with wild rocket leaves and finish off with a good squeeze of lemon juice and a light drizzle of olive oil. Season to taste and serve.
Per serving: 1737.8 kJ, 23.9 g protein, 26.5 g fat, 19.7 g carbs
