Tuna salad
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The secrets to this salad are well-drained tuna (no extra moisture) and fine chopping of ingredients. Boil and cool the eggs beforehand for easy dicing. Pickles add a tangy kick, while mayo creates a creamy texture. Follow our steps for a flawless salad every time.
Prep the Tuna
Open the can, drain the liquid. Transfer tuna to a bowl, flake with a fork, then press through a sieve or squeeze with your hands to remove excess moisture.
Boil and Dice Eggs
Hard-boil the eggs (10 minutes), cool in cold water, peel, and dice finely. Add to the tuna.
Chop Pickles and Onion
Dice the pickled cucumber finely, peel and mince the onion. Add to the bowl with tuna and eggs.
Add Mayo and Seasonings
Add mayonnaise, salt, and pepper (if desired). Mix thoroughly. Taste and adjust seasoning if needed.
Serve
Transfer the salad to a serving bowl or individual plates. Garnish with fresh herbs if desired. Serve with toast or crackers.
CHEF'S TIP
Choose Quality Tuna
Opt for canned tuna in water or olive oil (drain the oil). Go for chunks or solid fillets rather than flaked or shredded — better texture.
Squeeze Out All Liquid
After draining, press the tuna with your hands or through a sieve to remove as much moisture as possible — otherwise the salad gets watery.
Eggs Must Be Chilled
Boil eggs hard (10 minutes after boiling) and cool completely in cold water. Warm eggs crumble and can make the salad mushy.
Fine Dice for Even Flavor
Dice eggs, pickle, and onion very finely — they'll distribute evenly, giving balanced flavor in every bite.
SUBSTITUTIONS
Add your taste
- With Fresh Cucumber Replace pickled cucumber with fresh — the salad becomes more refreshing and less salty, with slightly fewer calories.
- With Herbs and Capers Add chopped parsley or dill and 1 tablespoon of capers for a tangy, fresh twist.
- Yogurt Dressing Substitute mayo with Greek yogurt or a yogurt-mustard blend for a lighter, healthier version.
- Add Potatoes Boil 100 g of potatoes, dice, and add to the salad — makes it heartier, closer to a classic Olivier-style salad.
HOW TO STORE
How to Store Tuna Salad
Best enjoyed within 24 hours. Store in a sealed container in the fridge for up to 2 days. Stir before serving, and add a little extra mayo if it seems dry. Not recommended for freezing — texture of tuna and eggs will suffer.
GOOD TO KNOW