Layered Tuna & Marinated Beetroot Medley

This layered tuna & marinated beetroot medley is like a party on a plate—bright, colourful, and loaded with flavour!

Recipe by: Tiffany Kate-Lyn Matthews
Serves: 4
Preparation time: 20 – 30 minutes

Ingredients:

For the marinated beetroot:

  • 2 medium beetroots, peeled, cooked & sliced
  • 2 Tbsp olive oil
  • 1 Tbsp honey
  • 2 tsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt & pepper to taste

For the salad:

  • 2 tins tuna, drained
  • 2 cups wild rocket
  • 1 red onion, thinly sliced
  • ½ cucumber, sliced
  • 1 Tbsp capers
  • Handful fresh parsley, chopped
    Salt & pepper to taste

For the salad dressing:

  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice or lime juice
  • 1 tsp Dijon mustard
  • Salt & pepper, to taste

How To Make Layered Tuna & Marinated Beetroot Medley

  1. Start with the marinated beetroot, in a large mixing bowl add olive oil, balsamic vinegar, honey, mustard, garlic and seasoning. Whisk until well combined, then add cooked beetroot to the bowl, toss to gently coat and allow it to marinate for 30 minutes.
  2. For the salad dressing, add all the ingredients into a jar, close with a lid and shake well. Season to taste with salt and pepper.
  3. Assemble the salad by placing the wild rocket onto a large serving platter or bowl, add a layer of marinated beetroot, followed by a layer of tuna, top with red onion, cucumber and capers. Garnish with fresh parsley and enjoy!

Chefs Tips:

  • For an extra crunch, you can throw in some toasted nuts or seeds like pine nuts, walnuts, or sunflower seeds.
  • This salad can be served immediately after assembling or chilled in the fridge for 10–15 minutes before serving.