Tuna and Quail Eggs Salad, another ideal recipe for Christmas Eve but not only. Delicious also when served cold from the fridge during the hotter days of the year, and in such cases, it can be a single dish. It is an easy and quick dish to prepare, especially if, like me, you use a pressure cooker to boil the potatoes. As for the quail eggs, only 4 minutes are needed. If you can’t find them or don’t like them, you can always use chicken eggs, cutting them into 4 quarters to make them smaller. If possible, prepare the salad at least a day before because it will gain flavor. However, store it not only in the fridge but also inside an airtight container.
Here are some links to tasty recipes to serve during the Christmas holidays:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 1 lb potatoes
- 7 oz artichokes in oil
- 1 medium-large red onion
- 9 oz tuna in oil
- 1 package quail eggs
- 1.25 cups mayonnaise
- 2 tbsps white wine vinegar
- to taste salt
Tools
- 1 Pressure Cooker
- 1 Saucepan
- 1 Bowl
- 1 Cutting Board
- 1 Knife
Preparation
Place the potatoes in the pressure cooker, but not before washing them under running water. Add water without necessarily covering them, close the lid, lower the valve, and place on high heat. As soon as you hear a loud whistle, lower the heat to a minimum and cook for about 10/15 minutes depending on the size of the potatoes. Meanwhile, also boil the quail eggs. Once the potatoes and eggs have cooled, we can peel them.
Slice the red onion thinly and gradually put it in a bowl with cold water. After cutting the potatoes into chunks, roughly chop them again with a knife. Also break the tuna fillets into pieces and finally the artichokes in oil.
Pour the potatoes, tuna, artichokes, drained and well-squeezed onions into a large bowl, season with salt, and mix all the ingredients together.
Add two tablespoons of vinegar, or as much as your taste requires (it also depends on how strong the white wine vinegar is), the mayonnaise, halved quail eggs, and mix. Place the salad in a bowl or serving dish, spread more mayonnaise over the surface, decorate with the reserved hard-boiled quail eggs, and a sprinkle of grated lemon zest.
Serve our Tuna and Quail Eggs Salad, not before letting it rest in the fridge for at least two hours (decorate it before serving).
Tips
The tuna and quail eggs salad lasts for about two days in the fridge if covered, so it does not get contaminated by other odors that could alter its taste.
In this way, we can prepare it in advance, to avoid burdening the day we serve it, and it will certainly be more flavorful. The only precaution is to decorate it just before serving.
Avoid plastic containers, as they continuously release toxic substances that we then ingest through the food contained in them.
Avoid plastic containers, as they continuously release toxic substances that we then ingest through the food contained in them.
