Tuna Salad with Beets and Onions over Carrots

Tuna Salad with Beets and Onions over Carrots (Serves 1-2)

You can make tuna salad very quickly: Open one can of tuna and one can of beets. Chop beets and one small onion. Mix with spices and mayonnaise. Eat! When I made this one, I actually mixed the tuna and vegetables before realizing I had no mayonnaise in the refrigerator, but made a new batch of mayonnaise in about 5 minutes and was still ready to eat in about 10 minutes overall. I make tuna salad every few weeks and often include two vegetables and two fruits with the tuna, but made this one simple because I wanted to eat as soon as possible. Try it some time when you are in a hurry.

Prep time: 10 minutes


1 can of tuna (mine was packed in olive oil)
1 small sweet yellow onion
1 can of beets
2 tablespoons of mayonnaise (recipe for making it yourself below)
1 or 2 handfuls of baby cut carrots
Red chili powder
Garlic powder


Finely chop onion and add to a mixing bowl. Drain beets, cut into bite-size pieces, and add to bowl. Open can and add tuna. Add a nice dusting of salt, garlic powder, and red chili powder. Add 2 tablespoons of mayonnaise according to taste. Mix ingredients. Taste and add more spices as needed. Serve with baby cut carrots (or other fresh vegetables).

Homemade Mayo

1 egg
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 1/4 cups olive oil (light, not extra virgin)


Place the egg, mustard powder, salt, apple cider vinegar, and 1/4 cup of olive oil in a food processor and whirl until well mixed – 20 to 30 seconds. You can mix by hand in a bowl with a whisk like Julia Childs did in the old days, but that is a lot of work. Drizzle in the last cup of olive oil very slowly while you keep running the food processor – as in, take about 2 minutes to drizzle in one cup of oil. Don’t get in a hurry and dump a lot of oil in at once or the mixture can collapse and stop looking like mayonnaise. IF your mayo collapses, not all is lost. Put the mixture in the refrigerator for a few hours and then stir it vigorously. Such “failed” mayo doesn’t look as pretty, but it still tastes good and works fine in tuna salad. Once you are done, transfer your mayo to an air-tight container, and store in the refrigerator until needed. Homemade mayo should be good for weeks if it lasts that long.

Melissa Joulwan warns of the importance of starting with all ingredients at room temperature. I have had success using a cold egg, but am mixing with apple cider vinegar and not lemon juice like Melissa. That difference might make a difference.

Note: Instead of mustard powder, you can substitute curry powder to point the flavor of your mayonnaise in a different direction. I used Ancho chili powder to make the mayonnaise that went into my Tuna Salad with Beets and Onions. I’ve also enjoyed yellow Jamaican curry mayonnaise.

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3 Responses to “Tuna Salad with Beets and Onions over Carrots”

  1. This looks great! Today is day 1 of my first Whole30. Do you mind if I “pin” this recipe?

  2. Michelle says:

    I’ve been making my own mayonnaise for years. My recipe is very similar to Melissa’s. I use a real lemon (not bottled lemon juice), so that is room temperature, but I’ve never used the egg at room temperature, and it turns out perfect every time. I think the key is not “room temperature” but “DRIZZLE!”

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