Russian Salad with Tuna Recipe
Category: Appetizer
Servings: 4
This creamy and flavorful Russian salad with tuna is a perfect appetizer that combines the richness of mayonnaise with the freshness of vegetables and tender tuna. It’s a popular dish for gatherings, parties, or as a light starter to a festive meal. Follow this step-by-step guide to prepare a delicious and crowd-pleasing dish thatβs sure to impress everyone at the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 300g |
| Carrots | 200g |
| Green peas | 200g |
| Canned tuna in oil | 150g |
| Mayonnaise | 180g |
| Salt | To taste |
| Eggs | 4 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 25g |
| Protein | 15g |
| Fat | 14g |
| Fiber | 4g |
| Sodium | 200mg |
Instructions
-
Prepare the Vegetables:
Start by peeling the potatoes and cutting them into small cubes. Place them in a steaming basket and cook them for about 15 minutes, covering with a lid to ensure they steam perfectly. Once cooked, transfer them to a large bowl to cool down. -
Cook the Carrots and Peas:
While the potatoes are steaming, peel the carrots and cut them into small cubes, ensuring that they match the size of the potato cubes. Steam the carrots for approximately 10 minutes, or until tender. In the same way, steam the green peas for about 10 minutes as well. Once all vegetables are cooked, transfer them to a large bowl. -
Combine Vegetables:
Once the vegetables have cooled slightly, add them together in a large serving bowl. Season with a pinch of salt to enhance the flavors. Allow the vegetables to cool completely before continuing. -
Prepare the Tuna:
Open the can of tuna, drain it well to remove any excess oil, and break the tuna into large chunks with a fork. Add the tuna to the cooled vegetable mixture. -
Add the Mayonnaise:
Add the mayonnaise to the vegetable and tuna mixture. Mix everything thoroughly to ensure that the mayonnaise coats all the ingredients evenly, creating a creamy and smooth texture. -
Chill the Salad:
Once everything is well mixed, cover the bowl with plastic wrap and refrigerate the salad for about one hour. This will allow the flavors to meld together, creating a refreshing, well-balanced dish. -
Prepare the Eggs:
While the salad chills, place the eggs in a small saucepan and cover them with cold water. Bring the water to a boil, then lower the heat and simmer the eggs for 5 minutes. After the eggs have cooked, remove them from the water and set them aside to cool. Once cooled, peel the eggs carefully. -
Decorate and Serve:
Just before serving, peel the hard-boiled eggs and slice them into rounds or quarters. Use these slices to garnish the top of the salad for a decorative touch. The eggs not only add an aesthetic element but also complement the flavors of the salad. -
Serve:
After the salad has chilled and been garnished with the hard-boiled eggs, serve it cold as a delightful appetizer. It pairs wonderfully with fresh bread or as a stand-alone dish on a summer day.
This Russian salad with tuna is perfect for any occasion, from casual lunches to special celebrations. The combination of tender vegetables, creamy mayonnaise, and the savory tuna makes it a hit for both adults and children alike. Enjoy!
