Mayonnaise salad with tuna: practical, creamy and tasty

Mayonnaise Salad with Tuna: practical, creamy and tasty, perfect to accompany your meals or to serve as a light and refreshing appetizer

A mayonnaise salad with potatoes and tuna and, if you prefer, dressed with homemade mayonnaise.

Recipe for 6 people.

Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free

Preparation: 00:45 + time to cool the vegetables and prepare the homemade mayonnaise (optional)

Intermission: 00:15

TOOLS

1 cutting board(s), 1 potato peeler (optional), 1 pan(es), 1 bowl(s), 1 plate(s) (auxiliary), 1 colander(s) (optional)

EQUIPMENT

conventional + blender (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Mayonnaise salad with tuna Ingredients:

– 6 medium potatoes cut into medium cubes

– 3/4 carrot(s), peeled and cut into cubes

– 3/4 cup(s) frozen peas, peeled and diced

– 3 stalks of celery, about 5 cm long, thinly sliced

– salt to taste

– pepper to taste ^w

– 3 cans solid canned tuna, drained

– 3/4 cup(s) mayonnaise (or homemade mayonnaise (see recipe)) ^D

Ingredients TO COMPLETE:

– chopped green onion (optional)

PREPARATION:

1. For this recipe you can use ready-made mayonnaise, but if you prefer, prepare homemade mayonnaise and liven up your dish (see preparation).
2. Separate the utensils and ingredients for the recipe.
3. Wash and peel the potatoes and carrots with a knife or potato peeler. Cut the potatoes into medium cubes and the carrot into small cubes. If you wish, you can also use potato peels. income.
4. Wash the celery and cut it into thin slices.
5. Open the can of tuna, drain. Place it on a helper plate and break it up a bit so it becomes very loose and easier to mix.

PREPARATION:

Potatoes, Carrots and Peas (cooking):

1. Place the potato and carrot cubes in a pan, cover with water and season with salt.
2. Place on a high heat and, when it boils, lower the heat to a medium temperature and cook for about 10-15 minutes, without overcooking: they must be cooked, but firm, without falling apart.
3. About 2 minutes before the potatoes are cooked, add the frozen peas to the pan.
4. In the meantime, take the time to prepare the homemade mayonnaise (optional).

Homemade mayonnaise (optional):

1. To make homemade mayonnaise, go to HERE and choose from 3 mayonnaise recipe options:

• 1st option – Traditional mayonnaise: uses raw eggs: it is the classic recipe, with a perfect flavor and a creamy and velvety consistency. The only disadvantage is food safety, due to the use of uncooked eggs.
• 2nd option – Mayonnaise with boiled egg: no variation in flavor compared to the classic recipe, with a very creamy, but more consistent consistency and a slightly grainy appearance, but which does not interfere in any way with its use, being safe for consumption, as it does not use raw eggs.
• 3rd option – Yogurt sauce with boiled egg: It tastes very close to mayonnaise, making it ideal for those who want a low-calorie, lighter alternative to traditional mayonnaise. However, its consistency is a little more fluid than the other two versions, which is why it was called “sauce”.

Mayonnaise salad with tuna:

1. When the vegetables are ready, turn off the heat, drain them and spread them out on a tray to cool – if you prefer, put it in the fridge to speed up the process.
2. When the vegetables are cold, transfer them to a bowl large enough to contain all the salad ingredients.
3. Add the sliced ​​celery and tuna and mix.
4. Lastly, add the mayonnaise, mixing carefully so as not to break the potato cubes.
5. Cover with cling film and place in the fridge for at least 2 hours to firm up and blend the flavours.

FINALIZATION AND ASSEMBLY:

1. While the salad is in the refrigerator, wash, dry and chop the spring onion topping (optional).
2. Take the salad out of the fridge and transfer it to a serving plate.
3. If you prefer, add a little mayonnaise on top.
4. Finish with chopped green onion (optional).
5. Serve to mayonnaise salad with tuna as a main course together with seasoned green leaves, as an appetizer or even as an accompaniment to your meal.

c) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN. d) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.