The Russian salad with tuna is a recipe to create the appetizer we all know! In this version, I added canned tuna, achieving a bolder flavor that makes the difference. Also great as an appetizer, perhaps accompanied by some crostini.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Cooking time: 4 Minutes
- Portions: 8
Ingredients
- 1 package frozen vegetables for Russian salad
- as needed water (enough to cover the vegetables in the pot)
- as needed salt
- 3 eggs
- as needed mayonnaise
- 1 canned tuna
Tools
- Egg slicer
Steps
Prepare the hard-boiled eggs by immersing them in boiling water for 10 min
In a pot, pour enough water to barely cover the vegetables and bring to a boil
Pour the frozen vegetables into the boiling water and cook for 4 min with the lid on
When done, drain the excess water
Meanwhile, peel 2 boiled eggs and place only the yolks in a large bowl and mash them with a fork, set the whites aside
Slice the other hard-boiled egg with an egg slicer to make thin slices
Add the mashed yolks, mayonnaise, and drained canned tuna to the bowl, mix to combine everything
Chop the egg whites into pieces and add them to the mixture
Add the cooked vegetables to the mixture and mix gently
In a baking dish, pour the entire mixture and compact it with a spatula
Garnish with the sliced egg and serve
Advice!
Adjust the amount of mayonnaise according to your taste
Leftover Recipe
You can create rolls using slices of cooked ham and use the Russian salad as a filling
