Go Back
–+ servings

Zesty Tuna Fish Salad Over Pickled Beets

Lucy Figueiredo
Looking for a delicious and unique twist on traditional tuna fish salad? Try adding corn and pickled beets! My recipe combines flaky tuna, sweet corn, fresh parsley, and tangy red onions, all served over a bed of zesty pickled beets. The result is a flavor explosion that's sure to impress. Perfect for a light lunch or as a refreshing summer salad. Try it today!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Course Appetizer, Dinner, Lunch, Salad, Snack
Cuisine French
Servings 6

Equipment

  • 1 mixing bowl

Ingredients
  

  • 3 cans of tuna fish drained
  • 1 cup of corn cooked
  • 3/4 cup of finely chopped red onion
  • 1/4 cup of chopped fresh parsley
  • 1 cup of mayonnaise
  • 1 can of pickled beets
  • zest of one lemon
  • Salt and pepper to taste

Instructions
 

  • In a large bowl, mix the drained tuna fish with the corn, red onion, and parsley.
  • Add the mayonnaise and mix well until everything is evenly coated. Add more mayonnaise if you prefer a creamier texture.
  • Season with salt and pepper to taste. Be careful not to overdo it with the salt, as the mayonnaise can already be quite salty.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together.
  • When ready to serve, place a generous portion of pickled beets on a plate and spoon the tuna salad over the tops of the beets.
  • Take the zest of one lemon and sprinkle over top for an added flavor of rich tanginess.
  • Bom appetite!
Tried this recipe?Let us know how it was!