Tuna salad (recipe)
Description
The recipe won't take much time. I use canned tuna for the salad, mashing it with a fork and adding it to the dish. This salad can be served in a large salad bowl, or used as a filling for tartlets or stuffed eggs (vegetables). The salad can be stored in the refrigerator for several days, and it will only taste better, but I assure you, it won't last long. Serve at the table.
Instructions
- 1
Step 1
1. Boil the eggs for 8–10 minutes after the water starts boiling, then pour cold water over them, peel, and chop the still-warm eggs using a grater or mash them with a fork. Add salt and pepper, mix, and spread a little mayonnaise on top.
- 2
Step 2
2. Thoroughly mix the eggs with mayonnaise. Wash the celery (stems), then cut them lengthwise and finely chop, adding them to the eggs.
- 3
Step 3
3. Thoroughly mix the salad, then add the tuna, mash it slightly with a fork, and mix all the ingredients together.
- 4
Step 4
4. I put the salad in the refrigerator for a couple of minutes, then serve it at the table.