Tuna Olivier salad
Description
Minimum effort — excellent result. If you haven't tried this version with tuna yet, I highly recommend it. It's delicious, original, and festive. You can serve it in a salad bowl or in individual portions, but I suggest a Christmas version shaped like a wreath. For decoration, use any fresh greens and basically whatever you have on hand. Vegetable pieces, berries, or even fruits will work. You can serve it right away.
Instructions
- 1
Step 1
Prepare all the ingredients. Boil the potatoes, eggs, and carrots in advance and let them cool.
- 2
Step 2
Thinly slice the onion into quarters and marinate in wine vinegar, then drain the vinegar. For the dressing, mix natural or Greek yogurt, mayonnaise, mustard, and salt to taste. Drain the liquid from the tuna and lightly mash with a fork.
- 3
Step 3
Cut the potatoes into cubes and place them in a deep bowl.
- 4
Step 4
Add the diced carrots.
- 5
Step 5
Cubed cucumbers, cut into pieces of approximately the same size.
- 6
Step 6
And diced eggs.
- 7
Step 7
Add the peas, draining the liquid from them first.
- 8
Step 8
Add the sauce, onion, and tuna.
- 9
Step 9
Mix everything well and transfer the salad onto a serving dish, placing a cooking ring in the center. I am using a ring from a removable baking pan with a diameter of 18 cm. Place a glass in the center. Press the salad down firmly from the top with a spatula.
- 10
Step 10
Then carefully remove the glass and take off the ring.
- 11
Step 11
Garnish the salad with fresh herbs, vegetable pieces, or berries. I used carrots, peas, olives, cheese cubes, and grated egg whites. Tuna Olivier salad is ready. You can serve it immediately, but in my opinion, it's better to let it sit for a couple of hours to enhance the flavor. Done!
- 12
Step 12
and happy upcoming holidays!