Tasty Tuna Cucumber Egg Salad

Made from simple ingredients, but very tasty and filling! In Soviet times, salad with tuna, cucumber and egg was very popular. It does not lose its relevance even now. After all, the salad requires the most affordable ingredients, but it turns out incredibly appetizing.
cook time: 25 min
Miles Denholm
Tasty Tuna Cucumber Egg Salad

Nutrition Facts (per serving)

137
Calories
9g
Fat
1g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Tuna canned 200 g
Eggs 2 pc
Mayonnaise 2 tbsp
cucumbers 1 pc

Decoration:

cucumbers 0.5 pc
Parsley to taste

Recipe instructions

Step 1

Step 1
How to make a salad with tuna, cucumber, egg? Prepare all the necessary ingredients. Use large eggs for salad.

Step 2

Step 2
Remove the canned fish from the jar and shake off any remaining liquid. If the fish has large bones and spine, which are usually found in large pieces of fish, remove them. Use your hands or a fork to shred the tuna into small pieces.

Step 3

Step 3
Wash the cucumber, dry it and cut it into small cubes. Choose cucumbers that are not limp and juicy.

Step 4

Step 4
Boil the eggs hard, cool, peel. Next, you can simply cut the eggs into small cubes, mix all the ingredients in a salad bowl, season with mayonnaise and mix. I suggest making a layered salad with a beautiful design. To do this, separate the whites from the yolks. Finely chop the whites with a knife.

Step 5

Step 5
You can immediately grate the yolks on a fine grater into a separate bowl. I prefer to grate the yolks directly onto the salad to keep them fluffy.

Step 6

Step 6
The salad can be formed in a salad bowl (it is best to use a transparent glass bowl so that all layers are visible). If you want to serve the salad in portions, then bowls, wide glasses or portioned salad bowls are suitable. I formed the salad on a plate using a cooking ring. Place the cucumbers in the first layer and smooth out. Lubricate the cucumbers with mayonnaise.

Step 7

Step 7
Evenly distribute the canned tuna meat on top and also grease it with mayonnaise.

Step 8

Step 8
Spread the crushed whites in the next layer and coat them with mayonnaise. On top of the whites, grate the yolks on a fine grater as the last layer. The salad can be served immediately or refrigerated for 1 hour.

Step 9

Step 9
If you do not plan to serve the salad immediately, then you need to carefully cover it with cling film, taking care that the film does not sag and does not touch the grated yolks (otherwise the entire layer of yolks will remain on the cling film). This will protect the salad from weathering, as the yolks quickly dry out and darken. Before serving, garnish the salad with cucumber slices and parsley sprigs.

Additional rubrics

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