Oriental salad with tuna

Name: Oriental salad with tuna - Lorelei L.
Ingredients: 2 cans of tuna in oil; 1/2 kg of red potatoes; a little onion (1/2 medium onion); 3 eggs; 3 tablespoons of light mayonnaise; 2 tablespoons of heavy cream; a little mustard; salt; pepper; a little olive oil; a little lemon juice; black olives

Salad - Oriental salad with tuna by Lorelei L. - Recipia

The oriental salad with tuna is a simple variation of the classic potato salad, where canned tuna adds more flavor and a pleasant texture. The potatoes and eggs are boiled, then mixed after they have cooled with tuna, onion, and a dressing made of mayonnaise, sour cream, and mustard. I grated the onion to make it easier to accept at the table, but it can also be cut into slices. The salad needs a few hours in the refrigerator before serving, for the flavors to combine. Quick info Preparation time: not specified exactly; includes boiling, peeling, and cutting the ingredients. Cooking time: not specified in the original recipe; potatoes and eggs are boiled. Cooling time: a few hours in the refrigerator. Total time: preparation and boiling time, plus a few hours of cooling. Servings: not specified; the quantity is suitable for a salad bowl. Difficulty: easy. Recipe type: cold salad with potatoes, tuna, and eggs. Ingredients 2 cans of tuna in oil 1/2 kg red potatoes 1/2 medium onion or a smaller amount, to taste 3 eggs 3 tablespoons light mayonnaise 2 tablespoons fatty sour cream A little mustard Salt White pepper A little olive oil A little lemon juice Black olives, optional The tuna is used from a can, in oil. Do not drain or squeeze it too hard, so the salad does not turn out dry. If the pieces are whole, leave them as large as possible and mix gently. Preparation method 1. Wash the potatoes and boil them in their skins. At the same time, boil the eggs. 2. Once the potatoes and eggs are boiled, let them cool enough to be peeled. Remove the skins, then let the ingredients cool well before cutting them. Warm potatoes may crush more easily during mixing. 3. In a bowl, cut the cooled potatoes into suitable pieces for salad. Cut the eggs as well, then add the drained tuna just enough. Do not crumble it too much; larger pieces feel better in the salad. 4. Prepare the onion. You can grate it, as I did, or cut it into slices. Sliced onion feels better, while grated onion distributes more evenly and has a subtler texture. 5. If you are using black olives, add them now. They were not available in the original recipe, so the salad was made without them. 6. In a separate bowl, place the mayonnaise, sour cream, and a little mustard. Mix, then adjust the dressing with salt, white pepper, a little olive oil, and lemon juice. 7. Pour the dressing over the potatoes, eggs, tuna, and onion. Mix slowly and carefully, so the potatoes and eggs do not crush. If the tuna has large pieces, try to keep them as whole as possible. 8. Cover the salad and refrigerate for a few hours. It is served cold, after the dressing has coated the ingredients and the flavors have combined. An important detail is not to squeeze the tuna completely. The small amount of remaining oil helps keep the salad more pleasant, but there is no need to pour all the oil from the can. Also, mixing should be done gently, especially if you want the salad to have visible pieces of potato, egg, and tuna. Why I make the recipe often It is an easy salad to prepare when I already have boiled potatoes and eggs or when I want to use a few simple pantry ingredients. The tuna makes it more substantial than a regular oriental salad, and the mayonnaise, sour cream, and mustard dressing binds all the ingredients well. It can be prepared a few hours before the meal and kept in the refrigerator until serving. Additionally, the recipe allows for small changes without requiring complicated preparation: the onion can be grated or cut, and olives can be added only if they are on hand. Tips and variations Tips Use the potatoes only after they have cooled. This way, they hold their shape better and do not turn into puree when the dressing is added. Do not mix vigorously. Lift and turn the ingredients gently, especially after adding the tuna. Do not squeeze the tuna too hard. Some of the oil from the can helps with the taste and final texture. Season the dressing before putting it over the potatoes. This way, the salt, pepper, mustard, and lemon juice distribute more evenly. It is preferable for the salad to sit in the refrigerator for a few hours, rather than being served immediately after mixing. The recipe is designed to be consumed cold. Substitutions The onion can be grated or cut into slices. There is no need to change the ingredient, just the way you cut it, depending on how pronounced you want the flavor to be. The tuna in oil can be used exactly as in the recipe. It is not advisable to drain it completely if you want the salad to remain juicier. Light mayonnaise is combined with fatty sour cream, and the two form the base dressing. No other substitutions are indicated in the recipe source, so keeping these proportions is the safest option. Variations You can add black olives, as mentioned in the recipe. They are not mandatory, and the salad can also be made without them. The onion can be added in a smaller amount if you want a more discreet taste. The grated onion variant is useful when you do not want to feel large pieces of raw onion. Otherwise, the recipe is based on the combination of red potatoes, eggs, tuna, and dressing. There is no need for many additions to maintain the specific taste of oriental salad with tuna. Serving ideas The salad is served cold, after sitting for a few hours in the refrigerator. It can be placed in a large bowl and served at the table as an appetizer or as a cold dish. For a simpler appearance, keep a few pieces of tuna and egg on top, instead of crushing them all during mixing. If you use black olives, you can distribute them at the end, to keep them visible. Frequently asked questions Can I use tuna in its own juice? The original recipe is made with tuna in oil, and it is not squeezed too hard. Tuna in its own juice is not the option presented here and may lead to a less juicy salad. Why do I need to cool the potatoes before mixing them? Cold potatoes hold their shape better and are harder to crush. If they are still hot or very warm, they can break easily when you add the dressing and other ingredients. Can I slice the onion instead of grating it? Yes. The onion can be cut into slices, and in this form, its taste and texture will be felt more clearly. Grating is just a more discreet option. Is it mandatory to add black olives? No. Olives are optional. The salad can be made without them, just as the basic version was made. How long should the salad stay in the refrigerator? The original recipe recommends it to stay cold for a few hours. No more exact interval is indicated, but it is important to be well chilled before serving. Nutritional values The values below are estimates and depend on the exact weight of the tuna cans, the amount of oil left in the tuna, and the brand of mayonnaise and sour cream used. For a rough division into 4 servings, one serving may have approximately: Calories: 350–450 kcal Protein: 18–25 g Fat: 22–32 g Carbohydrates: 25–35 g Fiber: approximately 3–4 g Most of the protein comes from tuna and eggs, while the potatoes mainly contribute carbohydrates. Mayonnaise, sour cream, and the oil in the tuna most influence the final value of fats and calories. These figures should not be considered exact values, as the recipe does not specify the weight of the cans or the exact amount of oil left in the tuna. Storage and reheating The salad is stored in the refrigerator, in a covered container, until serving. It is a cold salad and is not reheated. Because it contains mayonnaise, sour cream, eggs, and tuna, it is better to be consumed as fresh as possible and not left at room temperature for long. If prepared a few hours in advance, keep it cold until serving time. Mix gently only if needed, without crushing the potatoes and eggs.

Oriental salad with tuna

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