3x15DinnerNo processing10 min
Tuna, Beetroot, and Corn Salad
A filling no-cook salad: tuna, sweet corn, and tender beetroot work well together for a hearty dinner.
3 main products
Canned tuna in own juice - 120 gCanned corn - 100 gBoiled beetroot - 150 g
Allowed extras
salt, black pepper, greens
265 kcalP: 35F: 4C: 25
Cooking
- 1Open the tuna and corn cans. Drain off any excess liquid.
- 2Cut the beetroot into small cubes or thin strips.
- 3In a bowl, combine the beetroot, corn, and tuna.
- 4Mix gently so the tuna stays in chunks.
- 5Add salt, pepper, and a little greens if you like. Serve immediately.
- 6If the salad feels too dry, add a little of the tuna liquid.
Menu type
High calorie