Beet And Tuna Salad Recipes

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THE BEST TUNA SALAD

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8



The Best Tuna Salad image

Steps:

  • In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

TUNA, CHICKPEA, AND BEET SALAD

This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 15m

Number Of Ingredients 10



Tuna, Chickpea, and Beet Salad image

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.

Nutrition Facts : Calories 425 g, Fat 21 g, Fiber 8 g, Protein 24 g, SaturatedFat 3 g

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
2 cans (5 ounces each) light tuna packed in water, drained and flaked
Coarse salt and freshly ground black pepper
1 head romaine lettuce, trimmed and cut into 1-inch wedges
3 ounces baby spinach (3 cups)
1 package (about 8 ounces) cooked beets, quartered
1 can (15.5 ounces) chickpeas, drained and rinsed
Crusty bread, toasted (optional)

SALADE DE BETTERAVE ET THON (BEET AND TUNA SALAD)

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 1h

Yield Eight to 12 servings

Number Of Ingredients 12



Salade de betterave et thon (Beet and tuna salad) image

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.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 17 grams, Fiber 11 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 1324 milligrams, Sugar 8 grams, TransFat 0 grams

10 medium-size beets, about two pounds
18 new, waxy, red-skinned potatoes, about two pounds
Salt to taste, if desired
1 1/2 cups finely chopped onions
2 seven ounce cans solid white tuna packed in oil, undrained and flaked
1 two-ounce can flat anchovies, drained and chopped
2 tablespoons imported mustard
1/4 cup red-wine vinegar
9 tablespoons corn, peanut or vegetable oil
Freshly ground pepper to taste
1/3 cup finely chopped parsley
2 tablespoons finely chopped fresh dill

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