Tuna and Vegetable Layered Salad

This tuna and vegetable layered salad is a deliciously satisfying dish, perfect for any gathering or family meal. It features hearty tuna, boiled potatoes, and carrots layered to create a visually appealing and flavorful dish. The inclusion of pickled cucumbers adds a tangy twist, while freshly chopped green onions provide a hint of sharpness. A creamy dressing made from a combination of sour cream, mayonnaise, and mustard ties all the flavors together beautifully. The salad is finished off with a generous sprinkling of crumbled boiled eggs, adding texture and richness. The preparation is simple and does not require any special cooking skills. It's an adaptable recipe that can accommodate various dietary preferences. Whether you're planning a potluck or simply want a nutritious meal, this layered salad is an impressive choice. Enjoy its fresh flavors and lovely presentation.

Ingredients

Main Ingredients:

Tuna in its own juice
Boiled potatoes
Boiled carrots
Green onions
Pickled cucumbers
Boiled eggs

Sauces:

Sour cream
Mayonnaise
Mustard

Spices:

Salt
Pepper

Preparation Time

Total time: 20 minutes

Step-by-Step Instructions

Begin by organizing your workspace and ingredients for efficiency.
Take a shallow serving dish or a large bowl, which will be used to layer the salad.
Spread a layer of tuna in its own juice at the bottom of the dish. This acts as the base.
Next, grate the boiled potatoes using a coarse grater. Evenly spread them over the tuna to form the second layer.
Thinly slice or grate the pickled cucumbers and distribute them on top of the potatoes.
The next layer involves grating the boiled carrots and evenly spreading them over the cucumbers.
In a separate bowl, prepare the dressing by mixing sour cream, mayonnaise, mustard, salt, and pepper. Adjust seasoning to taste.
Cover the layered vegetables with the creamy dressing for a flavorful coating.
Optionally, you can apply a thin layer of dressing between each vegetable layer for a richer taste.
Finish with a layer of crumbled boiled eggs for added texture and flavor.
For extra freshness, sprinkle chopped green onions over the top.
Cover the salad and let it chill in the refrigerator for at least an hour to allow the flavors to meld together.
Before serving, you can decorate the top with more green onions or garnishes of your choice.
Thinner layers can be created by using a smaller amount of each ingredient to make the salad fit your preference.
Feel free to double the ingredients for a more substantial version if hosting a larger group.
Ensure to serve the salad cold for best taste and texture.
Leftovers can be stored in a sealed container in the refrigerator for up to three days for convenient meal prep.
When ready to serve, use a spatula to slice and lift individual portions onto plates.
Pair with a crusty bread or crisp crackers for additional enjoyment.
Enjoy the play of textures and flavors in every bite!

Tips

For a stronger flavor, let the salad sit overnight in the refrigerator.
Substitute Greek yogurt for mayonnaise for a lighter option.
Add chopped fresh herbs like dill or parsley for a burst of freshness.

Nutrition

Calories: Approximately 350 per serving
Protein: 18g
Fats: 22g
Carbohydrates: 20g

Variations

Replace tuna with cooked chicken or tofu for a different protein source.
Add red bell peppers or peas for additional vegetables and color.
Use avocado instead of eggs for a vegan-friendly option.

Serving Suggestions

Pair with a light soup or leafy green salad for a complete meal.
Serve with a chilled white wine or sparkling water with lemon for a refreshing complement.

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