Baked Pumpkin with Tuna and Herb Croutons
Ingredients
800 g pumpkin, peeled, seeded, and sliced or diced
¼ white cabbage
4 x 80 g cans of Rio Mare Tuna in olive oil
2 slices of multigrain bread
1 tbsp pumpkin seeds
2 sprigs rosemary, 1 small bunch thyme
Extra virgin olive oil, salt, black pepper
Stampa Ricetta
Preparation
1. Preheat the oven to 200°C (390°F). Finely chop the rosemary and thyme. Slice the pumpkin into ½ cm-thick slices.
2. Place the pumpkin on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and sprinkle with some of the chopped herbs. Bake for about 25 minutes.
3. Thinly slice the cabbage and season with olive oil, salt, and pepper.
4. Cut the bread into small cubes and toast in a pan with a little olive oil and the remaining herbs, stirring continuously.
5. To serve, arrange the pumpkin slices on four plates, top with the cabbage, sprinkle with pumpkin seeds, and add the drained and flaked tuna in the center. Finish with the herby croutons.
6. Drizzle with a bit of olive oil, if desired.
