Tuna with beetroot is not the most obvious combination, but surprisingly it turned out to be very harmonious. I like to add more carrots and wheat germ. It turns out a very tasty and infinitely healthy salad.
Ingredients
- Tuna (in oil) – 2 banks
- Sprouted wheat - 2 handfuls
- Walnuts - 1 handful
- Beetroot - 1 piece
- Carrots - 1 piece
- Cilantro - 2 twigs
- Hot red pepper - 1 pinch
Step-by-step cooking recipe
Bake the carrots and beets in the oven at 180 degrees for about 40 minutes, depending on the size.
Grate the vegetables on a coarse grater and add the sprouts and chopped nuts.
Mash the tuna with a fork, add to the salad and mix.
Season the dish with hot pepper and garnish with coriander.
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