Salad with Canned Tuna, Cheese, and Egg
Hearty, layered, perfect for holidays or a simple dinner! This salad with canned tuna, cheese, and egg is very tasty and appetizing. A special feature of the recipe is that mushrooms are sautéed with onions and carrots, but the dish is still quick and easy to prepare.
Updated : 06 August, 2025
Easy
About 30 min.
Ingredients
120 grams
Canned tuna
130 grams
Champignon
1
Onion
1
Carrot
3
Eggs
80 grams
Hard cheese
50 grams
Mayonnaise
20 grams
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose any cheese to your taste. You can adjust the quantity and proportions as desired. Boil the eggs in advance: place them in hot water and boil for 7-8 minutes. Then drain the hot water and cool the eggs in cold water.
Step 2
Rinse the mushrooms thoroughly under running water to remove dirt. Pat them dry slightly, then finely chop them. In a hot skillet, add a little vegetable oil and sauté the mushrooms for 5-7 minutes with a pinch of salt. The mushrooms will release some juice, but it will evaporate. They will shrink in size. Transfer the sautéed mushrooms to a plate and let them cool.
Step 3
Peel the onion and carrot. Finely chop the onion and grate the carrot using a coarse grater. To avoid eye irritation while chopping onion, rinse the onion and knife with cold water. In the same skillet, sauté the onion and carrot for about 5 minutes until soft. Remove from heat.
Step 4
Let the mushrooms and sautéed vegetables cool completely. To reduce excess oil, you can place them on napkins or paper towels. Peel the boiled eggs. They should also be fully cooled.
Step 5
Assemble the salad in layers using a serving ring. The layer order isn't strict - adjust to your taste. Place the ring on a plate and add half the sautéed vegetables as the first layer. Avoid excess oil to prevent leakage. Lightly spread each layer with mayonnaise.
Step 6
Grate the eggs and add as the next layer. Press the layers gently to compact the salad and prevent it from falling apart.
Step 7
Add the sautéed mushrooms on top of the eggs. Drain the canned tuna and mash it slightly to make the texture more even. Add it as the next layer.
Step 8
Add the remaining sautéed vegetables.
Step 9
The final layer is grated cheese. Remove the serving ring from the finished salad. Decorate as desired and serve. You can chill the salad slightly before serving. Enjoy!