Carrot Salad with Tuna
Beautiful and delicious, perfect for the festive table! Carrot Salad with canned tuna will be a thematic decoration for any holiday, especially Easter. You can make it from almost any ingredients, the key is to have bright orange carrots.
Updated : 20 August, 2025
Easy
About 30 min.
Ingredients
3
Potato
150 grams
Canned tuna
3
Eggs
1
Carrot
50 grams
Mayonnaise
to taste
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The base of this salad can be any layered salad that includes carrots. I will make it with canned tuna. Choose tuna in oil or in its own juice.
Step 2
Wash potatoes and carrots, then boil in water for about 20 minutes until soft. Boil eggs for 7-8 minutes. Drain hot water, cover eggs with cold water. Let potatoes, carrots, and eggs cool. Peel eggs, carrots, and potatoes. Open the canned tuna, drain the liquid, and mash the fish with a fork.
Step 3
For assembling, choose a long dish. Grate the potatoes and place them as the first layer, shaping it like a carrot. I made small edges on the sides to hold the tuna. Spread a little mayonnaise over this layer and every following one.
Step 4
Spread the tuna evenly on top of the potatoes. Thanks to the potato edges, the oil from the tuna doesn’t leak but soaks into the salad.
Step 5
Next, add a layer of grated eggs. Shape it into a small mound along the length of the carrot.
Step 6
The final layer is grated boiled carrots, covering the salad from all sides. Press gently with your hands to smooth the edges.
Step 7
Insert parsley or any fresh greens on top as carrot “leaves.” Chill slightly and serve at the festive table. Enjoy!