Tuna Bowl with Carrot, Beetroot & Brie
This is one of those accidental combinations that just works. I threw this together on a day when I didn’t want to cook, and it’s now one of my go-to light meals. It’s colorful, packed with texture, and surprisingly filling without being heavy.
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The base is simple: grated carrot, tinned tuna, creamy avocado, and sliced beetroot. Then it gets a little fancy with green olives, brie cheese, and a handful of fresh basil to pull everything together. It feels like a salad, a platter, and a snack plate all in one.
One of the reasons I did this salad was as well I had some fresh basil and love having that with tomato but that wasn’t going to be enough for lunch.
You don’t need to do much prep, just a bit of grating, draining, and layering and suddenly you’ve got a bowl that feels balanced, nourishing, and a little bit indulgent.
What You’ll Need:
- Grated carrot (fresh is best for crunch)
- Tinned tuna (in springwater or olive oil)
- Ripe avocado, sliced or cubed
- Tinned sliced beetroot, drained
- Fresh tomato (chunks)
- Green olives (pitted or stuffed, your choice)
- Brie cheese, cut into wedges or chunks
- Fresh basil leaves
How to Put It Together:
- Start with the base – layer grated carrot on a plate or shallow bowl.
- Add tuna – flake it over the top, straight from the tin.
- Add the color – arrange beetroot slices, tomato chunks and avocado on top of the tuna.
- Sprinkle on olives – whole or sliced, depending on your preference.
- Add chunks of brie – let it sit on top or nestled beside the veggies.
- Tear some fresh basil leaves and scatter them over everything.
- Drizzle (optional) – if you like, add a tiny splash of olive oil or a squeeze of lemon juice, I loved olive oil and balsamic vinegar.
Optional Extras to Mix It Up:
- Boiled eggs – for extra protein and a firmer texture.
- Toasted nuts or seeds – pumpkin seeds or walnuts add crunch.
- A handful of rocket or baby spinach – if you want more greens.
- Pickled red onion or capers – for extra zing.
- A few slices of crusty sourdough – for scooping, stacking, or just mopping up.
Side Dish Ideas:
- Herby quinoa or couscous on the side for a grain boost.
- Chilled soup like gazpacho or cucumber-yogurt for summer days.
- Grilled halloumi if you’re feeling extra cheesy.
- Roasted sweet potato rounds for a warm contrast to the cold ingredients.
Why It Works:
This meal hits that perfect sweet spot of fresh + creamy + salty + savory. The beetroot adds earthy sweetness, the brie gives it creaminess while the tuna and avocado gives a richness, and the basil brightens up the whole plate. It’s one of those things that looks pretty, fills you up, and leaves you feeling like you ate something truly good.
Whether you’re eating solo, serving a light lunch for friends, or throwing something together between errands this bowl always feels a little bit fancy without trying too hard.
Tuna Salad Bowl
Ingredients
- Grated carrot fresh is best for crunch
- Tinned tuna in springwater or olive oil
- Ripe avocado sliced or cubed
- Tinned sliced beetroot drained
- Fresh tomato chunks
- Green olives pitted or stuffed, your choice
- Brie cheese cut into wedges or chunks
- Fresh basil leaves
Instructions
- Start with the base – layer grated carrot on a plate or shallow bowl.
- Add tuna – flake it over the top, straight from the tin.
- Add the color – arrange beetroot slices, tomato chunks and avocado on top of the tuna.
- Sprinkle on olives – whole or sliced, depending on your preference.
- Add chunks of brie – let it sit on top or nestled beside the veggies.
- Tear some fresh basil leaves and scatter them over everything.
- Drizzle (optional) – if you like, add a tiny splash of olive oil or a squeeze of lemon juice, I loved olive oil and balsamic vinegar.
Notes
- Boiled eggs – for extra protein and a firmer texture.
- Toasted nuts or seeds – pumpkin seeds or walnuts add crunch.
- A handful of rocket or baby spinach – if you want more greens.
- Pickled red onion or capers – for extra zing.
- A few slices of crusty sourdough – for scooping, stacking, or just mopping up.
- Herby quinoa or couscous on the side for a grain boost.
- Chilled soup like gazpacho or cucumber-yogurt for summer days.
- Grilled halloumi if you’re feeling extra cheesy.
- Roasted sweet potato rounds for a warm contrast to the cold ingredients.
