Russian salad with tuna

Name: Russian salad with tuna
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Potatoes 0.7 lb; Carrots 1 ½ cup; Peas 1 ½ cup; Tuna in oil 5.3 oz; Mayonnaise ¾ cup; Fine salt to taste; Eggs 4

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552

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 552
Carbohydrates g 22.7
of which sugars g 7.2
Protein g 23.5
Fats g 40.8
of which saturated fat g 7.01
Fiber g 5.2
Cholesterol mg 260
Sodium mg 743

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Lorenza Tinelli

So here's the deal: this Russian salad with tuna is a real holiday gem. Honestly, it’s a richer twist on the classic, with tuna making it feel super, super special. The key? Steaming the potatoes, carrots and peas just right—tender yet crunchy. Really fresh. This way, every bite is satisfying. Seriously, it's good stuff.

And look, the creamy mayonnaise? It ties everything together, giving this tuna potato salad that moist and smooth vibe everyone loves. Instead of just mixing the eggs in, you slice them up and put them on top. It’s pretty simple, but makes it look fancy.

You'll often see Ensalada Rusa with tuna at big family get-togethers. Thing is, it's versatile. You can pair it with other salads like Mimosa or Olivier, but the Russian salad with tuna feels the most homey and festive. Some folks toss in pickles or capers for a tangy kick, but the original? All about that smooth, creamy mayo and the sweetness from peas.

Serve it cold, and you've got a party winner—something easy yet delicious. This tuna and vegetable salad is such a crowd-pleaser. Great for scooping up with crackers or piling on plates. And here's the thing: the combo of simple veggies, rich tuna, and that golden mayo really makes it stand out from the usual traditional Russian salad you might find at a picnic. It adds a special holiday touch—everyone will feel welcome and ready to dig in. For sure.

How to prepare Russian salad with tuna

To prepare the Russian salad with tuna, start with the potatoes. Peel them 1 and cut them into 1/2 inch cubes 2. Steam the potatoes for 15 minutes, covering with a lid 3, then transfer them to a bowl.

Meanwhile, peel the carrots and cut them into cubes the same size as the potatoes 4. Steam the carrots for about 10 minutes 5, then transfer them to a bowl. Also steam the peas, 10 minutes will be enough 6.

Combine the vegetables in a soup bowl, lightly salt 7 and mix 8. Once they have cooled slightly, add the drained and coarsely chopped tuna fillets 9.

Add the mayonnaise 10, mix well 11, until everything is combined. Cover with plastic wrap and let the Russian salad rest in the fridge for an hour. In the meantime, put the eggs in a saucepan with cold water and cook them for 5 minutes from the moment of boiling 12.

Drain them and set them aside. Finally, peel the eggs 13 and cut each into four wedges 14, they will be used for decoration. When serving the Russian salad, decorate with the hard-boiled eggs 15.