Hearty Warm Tuna, Potato & Beetroot Salad

Heart outline Heart 0 people Clock graphic 20 Min Cutlery circle Serves 4

Beetroot has a distinctive texture and flavour all of its own, which also happens to team up a treat with our tender tuna chunks in this robust little dish. Best served nice and warm, this is a simple but unusual combination of root vegetables, potatoes, chives and fish that makes for a refreshingly chunky warm tuna salad with lots of body and plenty of taste. Something to get your fork into! Ideal as a light but filling snack, or a flavour rich first course in small portions.


  • 1 can John West Tuna Chunks In Sunflower Oil, lightly drained (keep the oil reserved)
  • 250g new potatoes
  • 1 tbs sunflower oil
  • 1 tbs French mustard
  • 1 tbs white wine vinegar
  • 4 pickled beetroot, quartered
  • 1 bunch chives, chopped
  • Salt and pepper

Step 1

To prepare our Tuna Salad Recipe cook the new potatoes in boiling water for 12 to 15 minutes or until tender, drain and cut in half.

Step 2

Whisk together the sunflower oil, mustard and vinegar and stir into the potatoes.
Mix the beetroot, chives and John West Tuna together and toss into the warm potatoes, adding a little of the reserved oil from the tuna if you want some extra richness.

Serve straight away.

For more information on all our Tuna Recipes please click here.

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