Tuna salad with beetroot recipe

Tuna Salad with Beetroot recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Tuna salad with beetroot is a refreshing and nutritious dish that combines the flavors of tender tuna chunks with the earthy sweetness of roasted beetroot. This recipe is perfect for those looking for a light and satisfying meal option. The combination of protein-rich tuna and vitamin-packed beetroot makes it a healthy choice for lunch or dinner. With its vibrant colors and tangy dressing, this salad is not only delicious but also visually appealing. Whether you're a fan of tuna or looking to incorporate more beetroots into your diet, this recipe is sure to please your taste buds.

Keywords: tuna salad, beetroot recipe, refreshing, nutritious, protein-rich

Tuna salad with beetroot recipe details

Tuna salad with beetroot recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

1 large can(s)	tuna in juice, 200g
150 g	pearl onions
300 g	beetroot, cooked and cut into short thin stripes
15	green olives, stuffed with pepper and cut into thin slices
150 g	yoghurt
2 tbsp	tomato sauce
2 tbsp	mayonnaise
	salt and pepper, to taste
	paprika powder, to taste
2	hard boiled eggs, cut into slices
some	dill, to garnish

Instructions

Drain tuna and flake with a fork. Drain pearl onions then add onions, beetroot and olives to the tuna and mix well.

In a separate bowl mix together the yoghurt, tomato sauce and mayonnaise and season to taste with salt, pepper and paprika powder.

Pour the spiced yoghurt onto the tuna mix and stir well, cover and leave in a fridge for 30 minutes before serving. Serve with toast and decorate with the hard boiled eggs and sprigs of dill.


Preparation time:
ca. 20 min
Resting time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a