Tuna and Roasted Beet Salad Recipe

Submitted By: Geneva from Geneva.

  • 2 cans tuna, drained
  • 1 beet, peeled and sliced thin
  • 1 tablespoon shredded radish
  • 1 tablespoon minced red onion
  • 1 tablespoon Pullman Porkchop Seasoning
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced garlic
  • 3 tablespoons mayonnaise
Serves / Yields

Yield: 2 C

Preparation Instructions

Preheat oven to 350°. Place sliced beets in baking dish. Sprinkle red wine vinegar and Pullman Pork Chop Seasoning evenly over beets. Roast until they just begin to get tender, about 25-30 minutes. Mince and add all other ingredients to bowl. Mix lightly until well incorporated. Serve with choice of greens or on crackers.

Helpful Hints

Wine Suggestion: New Zealand Sauvignon Blanc or German Riesling

Quick Shopping List

Historic Pullman Pork Chop Seasoning
In a glass jar
In a 1/2 cup shaker jar, net wt. 3 oz.

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