Tuna salad
6 servings
60 minutes
Tuna salad is a harmonious combination of fresh vegetables, nutritious eggs, and tender tuna that brings a rich sea flavor to the dish. This salad is widely popular in European cuisine due to its simplicity and nutritional value. The light crunch of cucumbers, sweetness of corn, and spiciness of onions create a layered flavor palette, while dill and green onions add fresh aromatic notes. Dressed with sour cream, the salad gains softness and tenderness, perfectly balancing the flavors. It works well as a standalone dish or as a light side to main courses. It pairs wonderfully with toast or fresh baguette and can be an excellent option for a light dinner or festive table.
1
Prepare the necessary ingredients.
2
Boil chicken eggs in salted water, cool them down, and peel.
- Chicken egg: 5 piece
3
Open the canned corn, drain the liquid, and place it in a container.
- Canned sweetcorn: 120 g
4
Open the canned tuna and drain the liquid.
- Canned tuna: 100 g
5
Place the canned tuna in the container where we will assemble the salad.
- Canned tuna: 100 g
6
Peel the onion, wash it well, chop it into small cubes, and add it to the container with corn and tuna.
- Onion: 50 g
7
Wash the cucumber well, cut it into strips, and place it in a container.
- Cucumbers: 120 g
8
Wash the dill and green onions well, remove any excess, dry them, chop finely, and place in a container.
- Spring onion: 15 g
- Young dill: 15 g
9
Cut the eggs into cubes or strips, place them in a container, and add 2 tablespoons of sour cream.
- Chicken egg: 5 piece
- Sour cream 15%: 2 tablespoons
10
Carefully mix all the ingredients and salt to taste.
- Salt: to taste
