Vitello Tonnato with Beets and Fish Free Tuna

Vitello Tonnato with Beets and Fish Free Tuna
Serves 4


1 pack Fish-Free Tuna (160 g)
5 tbsp mayonnaise
1 tbsp lemon juice
pepper / salt

500 g fresh (Chioggia) beets
bunch fresh dill
bunch fresh chives, chopped finely
1 red onion, diced finely
2 tbsp capers
handful rocket leaves
2 tbsp pine nuts

1 tsp (palm)sugar
1 tsp mustard
4 tbsp olive oil
juice of 1 lemon
salt and pepper

You can use any type of beet, but the beautifully coloured rainbow or Chioggia beets have a very festive effect. Scrub the beets and slice them very thinly with a mandolin or sharp knife. Divide the slices evenly over 4 plates. Equally divide rocket leaves, chives, sprigs of dill, onion and pine nuts over the beets.

Mix lemon juice with (palm)sugar and mustard. Add olive oil slowly while stirring constantly to make a thick dressing. Season to taste with salt and pepper, and drizzle over the beets. Stir Tuna with mayonnaise, season to taste with small amount of lemon juice as well as salt and pepper.

Toast the pine nuts in a dry pan until golden brown and sprinkle with salt. Divide Tuna mayonnaise over the beets, sprinkle with cooled pine nuts and capers.