Tuna Salad Bowl
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.
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
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.
- 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.