Tuna Salad with Canned Cod

Description

Minimum effort — excellent result. Serve the salad on a large platter or on lettuce leaves. It's perfect for both festive and everyday meals. For a hearty, nutritious salad, use boiled white rice and mayonnaise; for a lighter version, use finely chopped cauliflower and a yogurt-based sauce. Can be served immediately.

Instructions

1. 1

   Step 1

   Separate the cauliflower into florets, boil in salted water, and finely chop.

2. 2

   Step 2

   Boil the eggs and grate them on a fine grater. In a bowl, mix the cauliflower and eggs.

3. 3

   Step 3

   Open the cod liver and mash it with a fork or chop finely, transfer to a bowl with the other ingredients, pour in a little oil from the can, but don't overdo it.

4. 4

   Step 4

   Finely chop the green onions, add to a bowl, and mix all the contents.

5. 5

   Step 5

   For the sauce: mix yogurt, chopped dill, and salt.

6. 6

   Step 6

   Arrange the salad on salad leaves and serve the sauce in a separate sauce boat.