Beetroot with tuna

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Beetroot with tuna

Beetroot with tuna

Number of persons

4 cooked red beets

1 can of tuna in brine
For the dressing:

1 tablespoon of vinegar

3 tablespoons of oil

1 teaspoon of mustard



Total Time: 10 min
Preparation: 10 min
Cut the red beets into small cubes. Season to taste.
Place a thin layer of crumbled tuna in 4 ramekins lined with cling film and add the beets.
Pack well with a spoon. Set aside in a cool place.
Turn out of the mould just before serving, into 4 individual plates decorated with chives and sherry vinegar.

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