Tuna, corn, and egg salad
Description
Perfect for everyday dining. Serve the hearty fish salad with slices of baguette or any type of white bread. It is especially delicious with Borodinsky bread. There's no need to prepare this dish in advance, but you can boil the chicken eggs ahead of time and keep them ready. Decorate as desired and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in advance for 12-15 minutes and cool them in ice water. Open the can, drain the liquid.
- 2
Step 2
Place the tuna flakes in a deep plate or salad bowl. Open the can of canned corn and drain the marinade. Add the desired amount of corn to the container with the tuna.
- 3
Step 3
Peel the boiled chicken eggs and rinse them under water. Cut into small cubes and add to the container with the other ingredients. Optionally, add chopped green onion or pickled onion if the dish is intended for adults rather than children.
- 4
Step 4
Spread mayonnaise of any fat content, season the salad with salt and pepper to taste. It is advisable to taste the tuna flakes beforehand to determine the right amount of salt to add. Gently mix everything.
- 5
Step 5
Place the salad in a bowl or salad dish and serve.