Beet And Tuna Salad Recipes

BEST EVER TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

SALADE DE BETTERAVE ET THON (BEET AND TUNA SALAD)

Steps:

• Put the beets in one kettle and the potatoes in a second. Add cold water to cover and salt to taste to each kettle. Bring to the boil. Let the potatoes cook about 25 minutes and the beets about 25 to 45 minutes or until each vegetable is tender. Drain and let cool.
• Peel both the beets and potatoes.
• Slice the beets and potatoes into a large mixing bowl. There should be about five cups of potatoes and four cups of beets. Add the onions, tuna and anchovies.
• Put the mustard in a mixing bowl and add the vinegar, stirring with a wire whisk. Gradually add the oil, stirring vigorously with the whisk. Season to taste with the pepper.
• Pour the sauce over the salad. Add the parsley and dill and toss to blend.

TUNA, CHICKPEA, AND BEET SALAD

Steps:

• In a medium bowl, whisk together vinegar, mustard, and oil. Reserve 1/4 cup dressing and stir remaining into tuna; season with salt and pepper.
• Toss together romaine, spinach, beets, and chickpeas. Top with tuna and 1/4 cup dressing and serve with bread, if desired.

BEET AND TUNA SALAD

Steps:

• In a small bowl, combine tuna and celery. In a separate small bowl, blend mayonnaise, green onions, lemon juice, garlic, dill, salt and pepper until smooth. Combine dressing with tuna mixture. Cover salad plates with lettuce. Divide beets and arrange on top of lettuce. Spoon on tuna salad top with eggs. Serve immediately.