Salade De Betterave Et Thon Beet And Tuna Salad Recipes
WHITE BEAN TUNA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
- Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.
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
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
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
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
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