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Tuna salad with beetroot

updated

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Ingredients for 4 servings:

  • 250 g tuna, from the can
  • 1 small jar of onion(s) (shell onions)
  • 10 olives, stuffed with peppers
  • 4 tbsp beetroot, from the jar
  • 2 tbsp mayonnaise
  • ⅛ liter sour cream
  • ½ tsp paprika powder
  • 2 tbsp tomato ketchup
  • salt and pepper
  • 1 egg(s), hard-boiled
  • 8 olives, stuffed with peppers, halved
  • Dill, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious dinner salad or for the party buffet

Drain the tuna and tear it into pieces. Thinly slice the olives and chop the beetroot. Mix everything with the shallots. Mix a marinade of mayonnaise, sour cream, tomato ketchup, salt, pepper, and paprika. Pour over the salad ingredients and mix lightly. Let stand for 10 minutes. Cut the hard-boiled egg into eighths. Divide the salad among 4 plates. Garnish with egg eighths, halved olives, and dill sprigs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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