Ingredients

Method

• 300 g fresh tuna
• 1x250 g tub low-fat cream cheese
• 1/2 watermelon, thinly sliced
• 6 baby beetroots
• 100 g wild rocket
• juice of 1 lemon
• olive oil, for drizzling
• sea salt and freshly ground black pepper

Method

Ingredients

Using 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