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Beet And Tuna Salad |
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Serves: 6
Print this Recipe
2 7-ounce cans tuna solid white, chilled, well drained and flaked
1 cup celery chopped
3/4 cup mayonnaise commercial or Basic
1/3 cup green onions minced
1 tablespoon lemon juice fresh
1 garlic small, minced
1/2 teaspoon dill weed dried weed, crushed
1/2 teaspoon salt
Freshly ground pepper to taste
Lettuce leaves
1 1/2 pounds beets fresh cooked beets, sliced and well drained, or 2 16-ounce cans sliced well drained and chilled
2 eggs hard-cooked, chopped
In a small bowl, combine tuna and celery. In a separate small bowl, blend mayonnaise, green onions, lemon juice, garlic, dill, salt and pepper until smooth. Combine dressing with tuna mixture. Cover salad plates with lettuce. Divide beets and arrange on top of lettuce. Spoon on tuna salad; top with eggs. Serve immediately.
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