Russian salad with tuna is a simple appetizer, perfect for Sunday or holiday tables. There is the traditional version, and then there is the enriched one. Here we have the classic ingredients: carrots, potatoes, peas, and mayonnaise with the addition of tuna for an extra touch. You can serve the Russian salad with tuna on a nice platter, also adding, if you like, sliced boiled eggs and pickles, or prepare small bowls to distribute on the table. Come into the kitchen and help me cut the vegetables very small!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8/10 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup carrots
- 1 cup peas
- 1 cup potatoes
- 5.6 oz tuna in oil
- 1/2 cup mayonnaise
- 1 pinch salt
Tools
- 1 Cutting Board
- 1 Peeler
- 1 Kitchen Knife
- 1 High-sided Casserole
- 1 Vegetable Strainer
Steps
Peel the potatoes and carrots, cut them into small cubes, and boil separately: it will take 8-10 minutes for the potatoes and 6-8 minutes for the carrots. Boil the peas for 5-8 minutes. Drain the vegetables and let them cool. Transfer the vegetables to a bowl, add the tuna drained from its oil, season with salt (a little as the tuna is flavorful), and dress with mayonnaise. Keep the Russian salad in the refrigerator until ready to serve.
Notes
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