Tuna and Quinoa Superfood Salad




10 minutes


25 minutes
Calories Sugars Fat Saturated Fat Salt
per 100g 109kcal 4.3g 3.4g 0.4g 0.3g


1 x 110g can Princes Ventresca Tuna Fillets in Olive Oil, drained

300g prepared butternut squash, cut into chunks

1tbsp olive oil

100g red and white quinoa (or just use white)

1 cooked beetroot (vacuum packed), drained and chopped

1/2 small red onion, thinly sliced

5 cherry tomatoes, halved

Handful of young spinach leaves

A little chopped fresh parsley

2tsp lemon juice or red wine vinegar

Salt and pepper


  1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put the butternut squash into a roasting tin, drizzle with the olive oil and toss to coat. Roast for 20-25 minutes, until tender.
  2. Meanwhile, cook the quinoa in lightly salted simmering water for 12-15 minutes, until tender. Rinse with cold water to cool quickly, and drain well.
  3. Mix together the quinoa, butternut squash, beetroot, red onion and cherry tomatoes. Add the spinach leaves, parsley, lemon juice or vinegar, then season with salt and pepper. Share between two plates or bowls.
  4. Top the salads with the drained tuna slices, then serve.

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We only source tuna that’s been caught in the most sustainable way, in line with our long term commitments to sustainability. This means we can help to preserve the future of the world’s oceans and improve fishing standards.

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So good. So simple.