3 Cans of La Sirena Tuna in water

  • 8+ servings
  • 15 minutes
  • USA
  • 1 cup dried quinoa
  • 1 can kidney beans, (15.5 oz)
  • 1 can of corn, (15.25 oz)
  • 3 beets
  • 3 cans of La Sirena Tuna in Water
  • 3-4 Tbs Paleo Mayo
  • 2 Tbs horseradish mustard
  • 4-6 Tbs apple cider vinegar
  • salt to taste
  • ground black pepper to taste
  • 1/2 tsp ground garlic powder
  • 1 tsp dried basil


Cut your beets into 3 slices, and place them into a large pot. Make sure each slice is touching the bottom of the pot. Add water to the pot until all the beets are covered. Boil the water and cook the beets for 25 minutes, or until you can stab the beets easily with a knife.

While the beets are cooking, cook the quinoa following the instructions on the pack. (mine was to cook 1 cup of quinoa with 2 cups of water, and to simmer them while covered for 15 minutes).


Add the tuna to a large bowl, and cut them into smaller pieces using a fork. Add 2 Tbs of mayo, 1 Tbs of mustard, and 2 Tbs of apple cider vinegar, and mix well.

Add the cooked quinoa, 1/2 tsp of garlic powder, 1 tsp basil, and 1 tsp parsley to the bowl and mix well.


Drain and wash the corn and beans, and add them to the bowl.
Dice the cooked beets and add them to the bowl.
Mix well.


Add 1 extra Tbs of mustard, 1-2 Tbs of mayo (depending on your tastes), and 2-4 Tbs of apple cider vinegar (depending on your tastes, start with one and add more if you think it needs it). Mix the salad. Serve and enjoy!