Tuna Beet Salad
1.
Wash the ingredients and set aside, cut the tomatoes in half; rinse the black olives with cold water and rinse the olives in the brine so that they won’t be salty, then cut into three sections
2.
Cut the beet head into a small piece, remove the skin and dice
3.
Put all the ingredients in the bowl
4.
Put in the right amount of tuna
5.
Add a little black pepper
6.
Put all the ingredients in a bowl and add a tablespoon of apple cider vinegar, stir evenly and serve