The first time I made this fish roe salad with tuna, I forgot to drain the tuna properly, so it turned out a bit watery and didn’t hold together at all. I got frustrated, blamed all the canned goods in the world, and swore I wouldn’t make it again, but my stubborn nature surfaced, and I tried again two days later. Since then, I keep coming back to it. It never turns out exactly the same, but it always disappears quickly from the plate, especially if we have guests or if I just want something quick and filling to spread on bread. I don’t know why, but it seems to work best when you don’t feel like cooking complicated dishes.
Let me tell you how I make it, simply, without any philosophy.
It takes about 25-30 minutes in total for preparation and cleanup if you’re not in too much of a hurry (I tend to take my time because I keep looking for utensils or opening cans). It yields about 4-6 generous servings — depending on whether it’s meant as a snack, to spread on toast for a meal with various dishes, or if you want it to be a serious dinner dish. It’s not complicated; you just need to pay attention to a few steps, no masterchef skills required.
Ingredients, to be clear:
- 200 g raw pike roe (I only find fresh ones sometimes, they should be as clean as possible, without membranes and blood – this is the big "challenge")
- 200 ml sunflower oil (I think this works best for the texture, it doesn’t alter the taste)
- 200 g canned tuna in brine (don’t use tuna in oil, it makes everything too heavy and oily)
- 2 small slices of white bread (I use thin crust, I don’t use it whole, remove the crust if it’s hard)
- 2 tablespoons sparkling water (it lightens the texture, don’t skip this step)
- 2 tablespoons finely chopped leek (you can add more if you like, but don’t overdo it)
- juice from 1 lemon (not all at once, adjust to taste)
- salt and pepper, to taste (the roe is quite salty, so I always taste at the end)
- toasted bread slices for serving (baguette works too, whatever you have on hand)
The oil is essential for consistency; that’s its role, while the sparkling water adds a bit of “air” so it doesn’t turn out too heavy. The bread binds and gives body to the cream. The tuna is the filling part, and the leek adds crunch and fresh flavor. The lemon balances everything out; otherwise, the combination turns out too greasy.
Preparation method, step by step, just as it turns out for me:
1. I clean the roe well of membranes. I don’t like feeling them under my teeth, so I’m patient here. I rinse them under cold running water and “pinch” them with my fingers. I don’t press them too hard.
2. Salting – I add a heaping teaspoon of salt to the raw roe and mix gently with the back of a spoon. The salt is not just for taste but also to “tighten” and preserve.
3. The “blanching” phase – to avoid using a double boiler (that method drives me crazy), I use the microwave: I put the bowl with the roe (it should be microwave-safe!) for 10-15 seconds, no more. I mix afterward to see if they’ve “whitened” a bit. Don’t leave them too long; they’ll turn into an omelet.
4. In the meantime, I soak the two slices of bread in cold water (if fasting) or in milk (if you don’t mind a richer taste). Squeeze well to avoid having a puddle in the mix.
5. I start mixing: I put the squeezed bread, two tablespoons of oil, and the blanched roe in a deep bowl. With an immersion blender or food processor, depending on what I feel like cleaning afterward. I start blending and gradually pour in the oil, not all at once, to avoid curdling. If it starts to look like mayonnaise, you’re on the right track. If it’s too thick, I add the sparkling water a tablespoon at a time to thin it out.
6. When the cream has come together, I add the well-drained tuna. Make sure to press it with the back of the spoon to remove any excess water; otherwise, you’ll end up with “watery” roe paste.
7. I blend again, but you don’t want to turn it into a paste; just combine it enough to leave some chunks of tuna, not everything mushy.
8. I add the finely chopped leek (I chop it as thinly as I can with a knife), lemon juice, and pepper to taste. I only add salt if I feel it’s necessary, as usually the roe and tuna provide enough.
9. I always taste at the end and adjust with lemon or salt; I don’t strictly follow recipes.
10. I put everything in the fridge for at least half an hour to firm up, but the truth is that sometimes I don’t have the patience, and we eat it straight away on toasted bread.
What I love about this recipe is that it works for any occasion: a Sunday breakfast, guests for tea, or simply when you want to use up some canned goods and have some good roe on hand. I made it about 10 times last year, and I think it’s one of the most requested “to put on the table” dishes in my house. It’s not hard to make, it turns out quite elegant, but it’s nutritious and filling. The leek is my idea; I don’t use onion because I think it’s too overpowering; leek is milder.
Tips, variations, and serving ideas
Useful tips:
- Be careful to drain the tuna; otherwise, it will curdle and turn into an unappetizing “liquid.”
- Don’t over-blend the tuna; otherwise, you won’t feel the chunks, and everything will turn into a paste.
- Don’t add all the lemon at once; taste as you go — I’ve ruined it before from too much acidity.
- If you have very salty roe, don’t add any more salt at the end.
- Don’t skip chilling in the fridge if you want a cohesive texture.
Ingredient substitutions and adaptations:
- If you can’t find pike roe, you can try using carp roe, but it’s a different story – they have a different taste, but they bind the same way.
- For a gluten-free version, use gluten-free bread (or even boiled potato, but the texture won’t be as fine).
- If you want something diet-friendly, reduce the oil and add a tablespoon or two of low-fat Greek yogurt, but don’t expect it to be as creamy.
- For fasting, use water to soak the bread and be careful with the type of tuna (some canned varieties have oil or animal-derived additives).
- Instead of leek, you can use a little finely chopped garlic if you want a spicier taste, but no more than half a clove; otherwise, it will overpower the whole flavor.
Variations:
- Sometimes I like to add a tablespoon of sour cream at the end; it makes it more “creamy.”
- You can also add a bit of chopped dill, but very little, just enough to give it flavor.
- If you want something crunchy, add some finely chopped olives on top of the salad on the toast; it goes really well.
Serving ideas:
- It goes wonderfully on toasted baguette slices, crackers, or even on thin slices of cucumber (for lighter diet options).
- On the side, you can serve cherry tomatoes, slices of bell pepper, or sticks of raw carrot.
- It pairs well with a dry white wine or a tangy lemonade, depending on your preference.
- For breakfast or brunch, serve it with a boiled egg on the side; it works really well.
Frequently asked questions
1. Can it be made without a mixer?
Yes, but you have to beat it well with a wooden spoon and add the oil gradually, just like with mayonnaise. The texture won’t be as smooth, but it’s not the end of the world.
2. What other fish can I substitute for tuna?
You can use canned mackerel (without oil), but the taste will be more intense. Or even sardines, but make sure to clean them well from bones and skin.
3. Why can the roe paste curdle?
If you add too much oil at once or if the tuna wasn’t drained properly. I’ve experienced this, so be patient and don’t rush.
4. How long does it last in the fridge?
About 2-3 days, if kept in a sealed container and hasn’t been left out at room temperature for too long.
5. What do I do if I added too much lemon and it’s too sour?
Add a little sour cream or mix in another piece of soaked bread and blend again; it will mellow out.
Nutritional values (approximate):
Depending on how much oil you use and how fatty the tuna is, a serving (out of 6) has about 250-300 kcal, with 18-20 g of protein, 20 g of fat (mostly from the oil), and quite a few carbohydrates (5-6 g, from the bread and leek). It’s a fairly substantial and protein-rich snack, even though it’s not diet-friendly. The oil makes it a bit “heavier,” but if you need energy or want something to fill you up, it’s very suitable. The omega-3 from the fish and roe is a plus, but let’s be serious, it’s not a light recipe. If you want to reduce calories, use less oil and add more sparkling water or a bit of Greek yogurt.
How to store and reheat
This salad should be kept in the fridge, in an airtight container or a jar. It doesn’t last long, a maximum of 2-3 days, as the roe is sensitive. Don’t leave it out, as it spoils quickly, especially in summer. It shouldn’t be reheated (clearly!), just let it sit for 10 minutes at room temperature before spreading it on bread, so it’s not ice-cold. If there’s a little liquid on top after sitting in the fridge, mix it well before serving — it’s not a problem, but it’s nicer to have it uniform. If you want to make it for guests, prepare it a few hours in advance and keep it chilled; the flavors will meld and “friend” each other better.
Let me tell you how I make it, simply, without any philosophy.
It takes about 25-30 minutes in total for preparation and cleanup if you’re not in too much of a hurry (I tend to take my time because I keep looking for utensils or opening cans). It yields about 4-6 generous servings — depending on whether it’s meant as a snack, to spread on toast for a meal with various dishes, or if you want it to be a serious dinner dish. It’s not complicated; you just need to pay attention to a few steps, no masterchef skills required.
Ingredients, to be clear:
- 200 g raw pike roe (I only find fresh ones sometimes, they should be as clean as possible, without membranes and blood – this is the big "challenge")
- 200 ml sunflower oil (I think this works best for the texture, it doesn’t alter the taste)
- 200 g canned tuna in brine (don’t use tuna in oil, it makes everything too heavy and oily)
- 2 small slices of white bread (I use thin crust, I don’t use it whole, remove the crust if it’s hard)
- 2 tablespoons sparkling water (it lightens the texture, don’t skip this step)
- 2 tablespoons finely chopped leek (you can add more if you like, but don’t overdo it)
- juice from 1 lemon (not all at once, adjust to taste)
- salt and pepper, to taste (the roe is quite salty, so I always taste at the end)
- toasted bread slices for serving (baguette works too, whatever you have on hand)
The oil is essential for consistency; that’s its role, while the sparkling water adds a bit of “air” so it doesn’t turn out too heavy. The bread binds and gives body to the cream. The tuna is the filling part, and the leek adds crunch and fresh flavor. The lemon balances everything out; otherwise, the combination turns out too greasy.
Preparation method, step by step, just as it turns out for me:
1. I clean the roe well of membranes. I don’t like feeling them under my teeth, so I’m patient here. I rinse them under cold running water and “pinch” them with my fingers. I don’t press them too hard.
2. Salting – I add a heaping teaspoon of salt to the raw roe and mix gently with the back of a spoon. The salt is not just for taste but also to “tighten” and preserve.
3. The “blanching” phase – to avoid using a double boiler (that method drives me crazy), I use the microwave: I put the bowl with the roe (it should be microwave-safe!) for 10-15 seconds, no more. I mix afterward to see if they’ve “whitened” a bit. Don’t leave them too long; they’ll turn into an omelet.
4. In the meantime, I soak the two slices of bread in cold water (if fasting) or in milk (if you don’t mind a richer taste). Squeeze well to avoid having a puddle in the mix.
5. I start mixing: I put the squeezed bread, two tablespoons of oil, and the blanched roe in a deep bowl. With an immersion blender or food processor, depending on what I feel like cleaning afterward. I start blending and gradually pour in the oil, not all at once, to avoid curdling. If it starts to look like mayonnaise, you’re on the right track. If it’s too thick, I add the sparkling water a tablespoon at a time to thin it out.
6. When the cream has come together, I add the well-drained tuna. Make sure to press it with the back of the spoon to remove any excess water; otherwise, you’ll end up with “watery” roe paste.
7. I blend again, but you don’t want to turn it into a paste; just combine it enough to leave some chunks of tuna, not everything mushy.
8. I add the finely chopped leek (I chop it as thinly as I can with a knife), lemon juice, and pepper to taste. I only add salt if I feel it’s necessary, as usually the roe and tuna provide enough.
9. I always taste at the end and adjust with lemon or salt; I don’t strictly follow recipes.
10. I put everything in the fridge for at least half an hour to firm up, but the truth is that sometimes I don’t have the patience, and we eat it straight away on toasted bread.
What I love about this recipe is that it works for any occasion: a Sunday breakfast, guests for tea, or simply when you want to use up some canned goods and have some good roe on hand. I made it about 10 times last year, and I think it’s one of the most requested “to put on the table” dishes in my house. It’s not hard to make, it turns out quite elegant, but it’s nutritious and filling. The leek is my idea; I don’t use onion because I think it’s too overpowering; leek is milder.
Tips, variations, and serving ideas
Useful tips:
- Be careful to drain the tuna; otherwise, it will curdle and turn into an unappetizing “liquid.”
- Don’t over-blend the tuna; otherwise, you won’t feel the chunks, and everything will turn into a paste.
- Don’t add all the lemon at once; taste as you go — I’ve ruined it before from too much acidity.
- If you have very salty roe, don’t add any more salt at the end.
- Don’t skip chilling in the fridge if you want a cohesive texture.
Ingredient substitutions and adaptations:
- If you can’t find pike roe, you can try using carp roe, but it’s a different story – they have a different taste, but they bind the same way.
- For a gluten-free version, use gluten-free bread (or even boiled potato, but the texture won’t be as fine).
- If you want something diet-friendly, reduce the oil and add a tablespoon or two of low-fat Greek yogurt, but don’t expect it to be as creamy.
- For fasting, use water to soak the bread and be careful with the type of tuna (some canned varieties have oil or animal-derived additives).
- Instead of leek, you can use a little finely chopped garlic if you want a spicier taste, but no more than half a clove; otherwise, it will overpower the whole flavor.
Variations:
- Sometimes I like to add a tablespoon of sour cream at the end; it makes it more “creamy.”
- You can also add a bit of chopped dill, but very little, just enough to give it flavor.
- If you want something crunchy, add some finely chopped olives on top of the salad on the toast; it goes really well.
Serving ideas:
- It goes wonderfully on toasted baguette slices, crackers, or even on thin slices of cucumber (for lighter diet options).
- On the side, you can serve cherry tomatoes, slices of bell pepper, or sticks of raw carrot.
- It pairs well with a dry white wine or a tangy lemonade, depending on your preference.
- For breakfast or brunch, serve it with a boiled egg on the side; it works really well.
Frequently asked questions
1. Can it be made without a mixer?
Yes, but you have to beat it well with a wooden spoon and add the oil gradually, just like with mayonnaise. The texture won’t be as smooth, but it’s not the end of the world.
2. What other fish can I substitute for tuna?
You can use canned mackerel (without oil), but the taste will be more intense. Or even sardines, but make sure to clean them well from bones and skin.
3. Why can the roe paste curdle?
If you add too much oil at once or if the tuna wasn’t drained properly. I’ve experienced this, so be patient and don’t rush.
4. How long does it last in the fridge?
About 2-3 days, if kept in a sealed container and hasn’t been left out at room temperature for too long.
5. What do I do if I added too much lemon and it’s too sour?
Add a little sour cream or mix in another piece of soaked bread and blend again; it will mellow out.
Nutritional values (approximate):
Depending on how much oil you use and how fatty the tuna is, a serving (out of 6) has about 250-300 kcal, with 18-20 g of protein, 20 g of fat (mostly from the oil), and quite a few carbohydrates (5-6 g, from the bread and leek). It’s a fairly substantial and protein-rich snack, even though it’s not diet-friendly. The oil makes it a bit “heavier,” but if you need energy or want something to fill you up, it’s very suitable. The omega-3 from the fish and roe is a plus, but let’s be serious, it’s not a light recipe. If you want to reduce calories, use less oil and add more sparkling water or a bit of Greek yogurt.
How to store and reheat
This salad should be kept in the fridge, in an airtight container or a jar. It doesn’t last long, a maximum of 2-3 days, as the roe is sensitive. Don’t leave it out, as it spoils quickly, especially in summer. It shouldn’t be reheated (clearly!), just let it sit for 10 minutes at room temperature before spreading it on bread, so it’s not ice-cold. If there’s a little liquid on top after sitting in the fridge, mix it well before serving — it’s not a problem, but it’s nicer to have it uniform. If you want to make it for guests, prepare it a few hours in advance and keep it chilled; the flavors will meld and “friend” each other better.