Fast Tuna Salad With Beetroot Hummus Recipe

Cooking Directions

• STEP 1.In a large bowl, combine canned tuna, diced cucumber, cherry tomatoes, and sliced red onion.
• STEP 2.In a separate bowl, mix together beetroot hummus, lemon juice, olive oil, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the tuna salad and toss to coat evenly.
• STEP 4.Chill the Fast Tuna Salad with Beetroot Hummus in the refrigerator for at least 30 minutes to allow the flavors to meld together.
• STEP 5.Serve the salad on a bed of lettuce or as a filling for sandwiches or wraps.
• STEP 6.Garnish with fresh herbs, such as parsley or dill, before serving.

Cooking Tips

• Use high-quality canned tuna for the best flavor and texture.
• Feel free to add additional vegetables, such as bell peppers or avocado, to the salad for extra crunch and nutrition.
• Make a double batch of the beetroot hummus dressing and use it as a dip for raw vegetables or as a spread for toast.

Storage and Serving

• Store any leftover Fast Tuna Salad with Beetroot Hummus in an airtight container in the refrigerator for up to 2 days.
• Before serving, give the salad a good toss to redistribute the dressing.
• Serve the salad chilled as a light lunch or as a refreshing side dish.