Quick and Tasty Tuna Salad with Cheese, Egg, and Sautéed Mushrooms

Hearty, flaky, for a holiday or just for dinner! Salad with canned tuna, cheese and egg turns out very tasty and appetizing. The recipe has a special feature: mushrooms are fried with onions and carrots in a frying pan. But still, the dish is prepared quite quickly and simply.
cook time: 1h
Ivy Ramsay
Quick and Tasty Tuna Salad with Cheese, Egg, and Sautéed Mushrooms

Nutrition Facts (per serving)

171
Calories
13g
Fat
2g
Carbs
10g
Protein

Ingredients (2 portions)

Basic:

Onion 1 pc
Eggs 3 pc
Hard cheese 80 g
Carrot 1 pc
Vegetable oil 20 g
Champignon 130 g
Mayonnaise 50 g
Tuna canned 120 g

Recipe instructions

Step 1

Step 1
How to make a salad with canned tuna, cheese and egg? Prepare the necessary ingredients for this. You can choose any cheese according to your taste. The quantity and proportions of ingredients can be slightly changed to suit your taste. Boil the eggs in advance. To do this, place them in hot water and cook for 7-8 minutes. Then drain the hot water and cool the eggs in cold water.

Step 2

Step 2
Rinse the champignons thoroughly in running water to remove any contamination. Dry them slightly to remove moisture. Then finely chop the mushrooms. Pour a little vegetable oil into a hot frying pan and fry the prepared mushrooms for 5-7 minutes. Salt it a little. During frying, a little juice will appear from the mushrooms, but it will have time to evaporate. The mushrooms will decrease in size. Place the finished fried mushrooms on a plate and leave to cool.

Step 3

Step 3
Peel the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater. To avoid irritating the mucous membranes of your eyes when cutting onions, rinse the onion and knife with cold water. After the mushrooms, fry the onions and carrots in the same pan. It will take about 5 minutes to fry. During this time, the vegetables will become softer. Remove the frying pan from the heat.

Step 4

Step 4
Cool the mushrooms and fry completely. And so that they are not overly greasy, vegetables and mushrooms can be placed on napkins or paper towels so that the oil is absorbed. Peel the eggs. They must also be completely cool.

Step 5

Step 5
We will prepare the salad in layers in a serving ring. The order of the layers does not matter much. Focus on your taste. Place the serving ring on a plate and place half of the roast as the first layer. Try not to get too much oil, otherwise it will leak out of the salad. Coat this layer and all others with a little mayonnaise.

Step 6

Step 6
Grate the eggs and place in the next layer. Press the layers a little so that they lie more tightly and the finished salad does not fall apart.

Step 7

Step 7
Place a layer of fried mushrooms on the eggs. Drain the liquid from the canned tuna and mash it a little to make the mass more homogeneous. Place the tuna in the next layer of salad.

Step 8

Step 8
Now add the remaining roast.

Step 9

Step 9
The last layer will be grated cheese. Remove the serving ring from the finished salad. Decorate the salad to your taste and serve. You can cool it a little before serving. Bon appetit!

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