John Myers
Ingredients for 3 servings:
- 1 can of tuna
- 3 beetroots, cooked and peeled
- 2 bunches of parsley or 50 g of fresh, young ground elder leaves
- some olive oil (for tuna in oil, the oil from the can is sufficient)
- e.g. salt and pepper
- some apple cider vinegar
- 1 tbsp, leveled mustard
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes
Drain the tuna. Cook the beetroot until soft, then peel it. Because I’m lazy, I usually use the pre-cooked, shrink-wrapped version from the supermarket. Dice the beets finely. Wash the parsley or ground elder, drain, and finely chop. If you’re using ground elder, make sure to pick young leaves; they have a milder flavor and aren’t as woody. Ground elder can be harvested again and again when young if you cut back the old plants; it always comes back! Mix the diced beetroot, tuna, and greens in a bowl. For the vinaigrette, put the oil, pepper, salt, vinegar, and mustard in a jam jar and shake well until an emulsion forms. Pour this over the salad and mix well. The salad should marinate in the refrigerator for several hours so the beetroot can absorb the sauce, otherwise the flavor contrasts will be too strong. It’s ideal for preparing the salad the day before for guests; it tastes best when marinated properly. This is a recipe from the host mother of my exchange family in France.
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