Beet and tuna salads
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One more salads that are very good in autumn or in winter or anytime while don’t have any fresh greens. You can mix everything in a bowl, but I think it’s beautiful and more quick to serve them layered in plates. The next day I prepared them without tuna, and they got a lot of compliments from my kids.
Beet and tuna salads
Time needed:
Yields: 4 servings
Calories: 295 kcal / 1 serving
Ingredients:
- 500 g boiled beets
- 1 can green peas
- 1 small onion
- 3-4 small pickled cucumbers
- 2 cans tuna in it’s own juice
- 3 tbsps. light mayonnaise
- salt
- black peppers
- salad, spinach or other green leaves (optional)
Directions:
- Add salad leaves on a plate. Put on top beets, cut in cubes. Then add green peas without liquid, chopped onion and pickled cucumbers, cut in cubes.
- Mix in about two tablespoons of water in to mayonnaise. Pour it over the salads.
- At last add tuna chunks, strained. Season with salt and black peppers.
- Enjoy!
Source: Neringos blogas
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