This hearty tuna beetroot salad is a flavour combination I come back to again and again.
My turning point when it comes to salads was when I started holidaying in the Mediterranean area. When I was growing up a salad consisted of a large bowl of lettuce with random tomato, cucumber and radish pieces mixed in. Not an appealing thing. On Greek islands, however, I was presented with a platter piled with sweet, succulent salad, with a heap of tuna, egg or ham in the middle and as much bread and butter on the table as I could eat.
Since I started making my own salads, they have for the most part been hearty creations that are not for the dieter or those of light appetite. They’re full of flavour and nutrition, and you don’t go away hungry. This tuna beetroot salad owes a lot to the French Salade Nicoise, but capitalises on the earthy bean and tuna combination that is always a winner for me. Try it in a pasta sauce – it really works.
Depending on the size of your serving bowl and your preference you can either chop the beetroot and mix the beetroot and potatoes into the salad, or serve them on the side. This prevents staining of the beans, and allows diners to choose their own portions. You can make an event of this salad – it was our Good Friday feast last year.
- 750g mini, baby or salad new potatoes
- 3 generous handfuls of green beans - frozen or fresh.
- 1 can of cannellini beans
- Aprox 14 pitted black olives
- 2 cans of tuna
- 70g wild rocket
- 8 small salad tomatoes
- 1 packet of cooked fresh beetroot (roughly 7 small beets)
- A drizzle of olive oil
- lemon wedges to serve
- Boil the potatoes. When they've been cooking for a few minutes add the green beans.
- When they're tender rinse them under cold water to cool them.
- Quarter the tomatoes and olives and place them in a salad bowl. Drain and add the cannellini beans and tuna.
- Mix in the rocket and green beans.
- Add the potatoes and beetroot if mixing, and drizzle over the olive oil. Squeeze over the lemon juice as you eat.