Serves: 6
Total Calories: 440
In a small bowl, combine tuna and celery. In a separate small bowl, blend mayonnaise, green onions, lemon juice, garlic, dill, salt and pepper until smooth. Combine dressing with tuna mixture. Cover salad plates with lettuce. Divide beets and arrange on top of lettuce. Spoon on tuna salad top with eggs. Serve immediately.
This Beet And Tuna Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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