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Tuna and Roasted Pear Salad

The sweet, rich roasted pears counterbalance the arugula in this simple recipe. Great as a side or a light dinner.

2 cans (85 g each) Gold Seal No Drain Flaked White Tuna
1 tbsp melted butter

juice of 1 lemon
pears, peeled and cored, thinly sliced
1/4 cup
aged balsamic vinegar
1/2 cup
olive oil
1 pkg (142 g)
baby Arugula
200 g
goat’s cheese
  • Chef's Tips

    You can substitute spring mix for Arugula. Enjoy with friends to start a Saturday night meal. 


    1. Preheat oven to 400°F (200°C)
    2. Place sliced pears in a small bowl; drizzle melted butter and lemon juice over.
    3. Line baking sheet with parchment paper; place pear slices on sheet and roast until golden brown, about 7-9 minutes.
    4. Whisk balsamic vinegar and olive oil in small bowl or container; set aside.
    5. Divide arugula on four plates. Crumble tuna over, followed by roasted pear slices & goat cheese.
    6. Drizzle with balsamic vinaigrette and serve.
  • YIELD:

    Serves 4


    Prep: 10 mins
    Total: 30 mins

    Nutritional Values
    33 g
    Sat Fat 9 g
    Carbs 16 g
    Protein 20 g
    Fibre 3 g
    Cholesterol 65 mg
    Sodium 453 mg
    Sugar 10 g
    Calcium 106 mg


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