Tuna in Rainbow Salad

Liven up your lunch with this colourful combination of tuna, fresh veggies and crusty bread.


Soda bread
1 Beetroot - you can use different varieties if you like
3 radishes
Tuna in olive oil
100g creme fraiche
Pinch of Paprika
Pinch of Parsley - chopped
Black pepper


  1. Wash and peel the beetroot and slice thinly.
  2. Cut the radishes in to wedges.
  3. Slice and lightly toast the soda bread.
  4. Mix the creme fraiche, parsley and paprika.Build the dish with the beetroot as the base, then the radishes, tuna, creme fraiche,
  5. chopped parsley and cracked black pepper.
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