Best 2 Beet And Tuna Salad Recipes

Beet and tuna salad is a delicious and healthy dish that is easy to make. It is a great way to enjoy the flavors of fresh beets and tuna, and it is also a good source of protein, vitamins, and minerals. With endless possibilities to customize, you are sure to find the best recipe that suits your taste preferences. This nutritious, refreshing salad is a true testament to how simple ingredients can come together to create a dish that is both satisfying and visually appealing. Let's dive into the world of beet and tuna salad recipes and discover the perfect blend of flavors for your next culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

TUNA, CHICKPEA, AND BEET SALAD

Tuna, Chickpea, and Beet Salad image

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

Ingredients

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)

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

TUNA SOUVLAKI GYRO WITH BEET TAHINI AND PARSLEY SALAD

Tuna Souvlaki Gyro with Beet Tahini and Parsley Salad image

Provided by Jill Dupleix

Categories Citrus Fish Herb Onion Vegetable Roast Yogurt Grill/Barbecue Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

2 medium red beets (about 2 to 2 1/2 inches in diameter), trimmed, scrubbed
Olive oil for drizzling and brushing
1/4 cup whole-milk plain yogurt
4 tablespoons fresh lemon juice, divided
2 tablespoons tahini (sesame seed paste)*
2 tablespoons cold water
1 cup finely chopped halved and seeded peeled cucumber
1/3 cup (lightly packed) fresh Italian parsley leaves
1/3 cup thinly sliced green onions, green part only
2 tablespoons extra-virgin olive oil
1 3/4 pounds ahi tuna steaks, cut into 3/4-inch cubes
1 teaspoon dried oregano
6 pita breads
1 small red onion, thinly sliced
1 lemon, cut into 6 wedges
*Available at some supermarkets and natural foods stores, and at Middle Eastern markets.

Steps:

Preheat oven to 400°F. Place beets on sheet of foil. Drizzle beets with olive oil, sprinkle with salt and pepper, and seal foil tightly. Roast beets until tender, about 50 minutes. Cool and peel beets. DO AHEAD Can be made 1 day ahead. Cover and chill.
Cut beets into 1/4-inch cubes. Whisk yogurt, 2 tablespoons lemon juice, tahini, and 2 tablespoons water in medium bowl. Add beets and fold to coat. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Place cucumber, parsley, green onions, 2 tablespoons extra-virgin olive oil, and remaining 2 tablespoons lemon juice in medium bowl; toss to coat. Season with salt and pepper.
Preheat barbecue (medium-high heat). Divide tuna cubes among 6 metal skewers. Brush tuna with olive oil. Sprinkle with salt and pepper, then oregano. Grill tuna until charred on all sides but still pink in centers, about 1 minute per side. Grill pita breads until warmed and charred, about 1 minute per side.
Place 1 pita bread on each of 6 plates. Spoon parsley salad atop pita. Place 1 tuna skewer atop each. Spoon beet tahini over. Garnish with onion rings and lemon wedges and serve.

Tips:

Choose the Right Tuna: Opt for high-quality tuna packed in olive oil or water. Avoid tuna packed in vegetable oil, as it contains unhealthy fats.
Use Fresh Beets: Fresh beets offer the best flavor and texture. If using pre-cooked beets, ensure they are of good quality and not too mushy.
Roast the Beets: Roasting the beets intensifies their flavor and sweetness. You can also boil or steam them, but roasting is the preferred method.
Marinate the Tuna: Marinating the tuna in a mixture of olive oil, lemon juice, herbs, and spices enhances its flavor. Allow it to marinate for at least 30 minutes, or up to overnight.
Use a Variety of Vegetables: Don't limit yourself to just beets. Add other vegetables like cucumber, bell peppers, celery, and carrots for a colorful and nutritious salad.
Make a Simple Dressing: A simple dressing made with olive oil, lemon juice, Dijon mustard, and honey is all you need to bring the flavors together.

Conclusion:

Beet and tuna salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with nutrients, including protein, fiber, vitamins, and minerals. The combination of roasted beets, marinated tuna, and fresh vegetables makes for a colorful and flavorful salad that is sure to please everyone. Whether you are looking for a light and refreshing meal or a more substantial salad, beet and tuna salad is a great choice.