Homemade Tuna Russian Salad: This tuna Russian salad is one of those recipes I make when I know I have guests or want to be prepared ahead of time. At my place, it always works: the longer it rests in the fridge, the better it tastes. It’s one of those ‘comfort’ dishes that you put on the table and already know it will be gone. If you’re looking for a simple recipe that you can prepare in advance and that truly everyone will enjoy, this tuna Russian salad is the answer. Creamy, balanced, and customizable, it’s perfect for both family meals and special occasion buffets.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 254.03 (Kcal)
- Carbohydrates 38.12 (g) of which sugars 4.60 (g)
- Proteins 14.54 (g)
- Fat 5.00 (g) of which saturated 0.45 (g)of which unsaturated 1.62 (g)
- Fibers 6.49 (g)
- Sodium 291.17 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
If your Russian salad often turns out too runny or tasteless, the problem is almost always the proportions. With these amounts, you get a creamy, compact, and well-balanced tuna Russian salad, perfect even after resting in the fridge.
- 1 lb potatoes
- 1.5 cups carrots
- 1.5 cups peas
- 5.3 oz canned tuna in oil (drained)
- 2 cups mayonnaise
- 2.8 oz pickles
- 2 hard-boiled eggs
Estimated nutritional values (per serving):
Calories: ~330 kcal
Carbohydrates: 18 g
Proteins: 10 g
Fats: 25 g
Tools
No special equipment or gadgets needed: using the right tools makes it easier to keep the Russian salad neat and presentable, especially on an oval plate.
- 1 Pot large pot for potatoes and carrots
- 1 Pot small pot for peas
- 1 Knife sharp knife
- 1 Bowl large mixing bowl
- 1 Spoon Spoon or spatula to mix without crushing
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Steps
By following these steps, you avoid the most common mistake: overcooked vegetables or mayonnaise that ‘mushes’. The secret is to respect the times and assemble everything only when cold.
1. Peel potatoes and carrots, wash them and place them in a pot with plenty of cold water.
2. Bring to a boil and cook for about 30 minutes, until they are soft but not mushy.
3. Cook the peas in a small pot for 10 minutes.
4. Drain all the vegetables and let them cool completely.
5. Cut potatoes and carrots into uniform cubes.
6. Place everything in a large bowl with the peas.
7. Chop the pickles, and add them.
8. Add the drained tuna, and if necessary adjust with salt and oil.
9. Mix gently.
10. Add the mayonnaise and blend slowly.
11. Cover and let it rest in the fridge for at least 1 hour.
12. Before serving, garnish with hard-boiled eggs cut into wedges or slices.
Have you tried this tuna Russian salad?
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Storage
Tuna Russian salad can be kept in the refrigerator, well-covered or in an airtight container, for 2–3 days.
It becomes even better after a few hours of rest because the flavors meld together more.
Tips, notes, and variations
Add finely chopped pickles for a fresh note that balances the mayonnaise.
For a lighter version, you can replace half of the mayonnaise with Greek yogurt.
If you want a creamier result, slightly mash a small part of the potatoes.
For special occasions, decorate with hard-boiled eggs wedges just before serving.
Creamy Tuna Russian Salad: The Simple Method to Make it Compact and Perfect Even the Next Day
FAQ (Frequently Asked Questions)
Here you’ll find the answers to the most common questions you ask me when preparing tuna Russian salad.
Can I prepare the tuna Russian salad in advance?
Yes, it’s ideal to prepare even the day before.
How long does the tuna Russian salad last in the fridge?
It keeps for up to 3 days, well-sealed.
Can I use tuna in brine?
Yes, just add a little more oil to maintain the creaminess.
Can I freeze the Russian salad?
No, freezing alters the texture of the mayonnaise and vegetables.
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