Val is a huge fan of tuna salads. I, on the other hand, am just okay with them (although Val would tell you that I absolutely HATE canned tuna, which is not exactly the case). I was asking Val to give me an idea for a new recipe and he, of course, asked for a new tuna salad. After some unsuccessful web digging I’ve decided to attempt something completely new.
So here is our very own, very new spin on tuna salad.
It tuned out to be SO good that I can proudly say that this is my best salad recipe so far. It’s got crunch and freshness of iceberg lettuce, delicious sweetness of oven-roasted golden beets, tuna and some egg for protein and tartness of juicy pomegranate seeds that burst with refreshing flavor in your mouth. So much goodness! And all of that in a tuna salad! Not bad, hah?
I was planning on using canned red beets at first, but remembered that I had some golden beets in my fridge and decided on roasting those in oven. Not only roasted beets are easy to make, they also taste so much better than boiled or canned beets. You can roast a bunch of beets in advance, keep them in the fridge and use them later on as one of the salad toppings. Or try them as a side dish drizzled with your favorite dressing.
Also, if you do not know how to properly open and seed pomegranate, check this link and video
out. I’ve tried out a few different method, but I like this one the best so far.
- 2 medium golden beets
- 1 tablespoon olive oil
- 1/2 medium red onion, thinly sliced
- 3 cups shredded iceberg lettuce
- Seeds of 1 pomegranate
- 2 5oz cans chunk light tuna in water, drained
- 2 eggs, hardboiled
- 3 tablespoons dijon mustard
- 3 tablespoons lemon juice
- 1 tablespoon + 1 teaspoon honey
- 1/4 cup olive oil
- salt and pepper, to taste
- 2 tablespoons chopped fresh dill
The beets can be roasted in advance
. Preheat the oven 400 F. Line a baking pan/sheet with foil.
Cut the steam and the root off of beets. Wash them under running water while scraping any dirt off. No need to peel the beets. Place clean beets in a lined baking pan and drizzle with olive oil to coat. Cover the pan with another layer of foil and seal the edges creating a pocket. Place the pan with beets in the hot oven and roast for about an hour, or until beets are fork tender. Once done, take out of the oven, take off the top foil layer and set aside to cool.
When the beets are cool enough to handle, peel them, cut in half and slice.
Cut the eggs in half and slice.
In a small bowl, combine and whisk all dressing ingredients, except for dill. Once emulsified, add chopped dill and stir to incorporate.
In a large bowl, combine all salad ingredients together, pour the dressing over and toss everything to coat.
I hope you’ll enjoy it as much as we did!