Tuna Salad with Avocado, Egg, and Corn
A quick and easy dish made from simple ingredients, perfect for festive occasions! A light tuna salad with avocado, egg crepe, cucumber, tomatoes, and corn - pleasantly surprising with its fresh taste and bright look.
Updated : 20 October, 2025
Easy
About 30 min.
Ingredients
1
Chicken eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the necessary ingredients and spices for the festive salad.
Step 2
To make the egg crepe, crack one chicken egg into a small bowl, add salt to taste, and whisk until smooth. Then add 1 tablespoon of milk, some ground pepper mix, and stir well.
Step 3
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Pour in the egg mixture.
Step 4
Fry the egg crepe until golden on both sides over low heat. Transfer it to a plate and let it cool.
Step 5
Dice 1 avocado into small cubes and spread evenly on a serving plate.
Step 6
Dice 2 medium cucumbers and slice 1 small red onion into thin rings. Add to the plate and distribute evenly.
Step 7
Halve 10 cherry tomatoes, roll the cooled egg crepe, and slice it into thin strips. Spread everything evenly over the salad.
Step 8
Break 130 g (about 4.5 oz) of canned tuna into chunks and distribute evenly on the plate.
Step 9
Add 150 g (about 5 oz) of canned corn in an even layer. Sprinkle with chopped parsley and dill to taste.
Step 10
For the dressing, mix in a bowl: the liquid from the tuna can, 1 tablespoon of mayonnaise, 2-3 tablespoons of olive oil, 1 tablespoon of mustard, and the juice of half a lemon. Stir well.
Step 11
Pour the dressing evenly over the salad right before serving.
Step 12
Cook together, cook simply, cook at home - delicious meals made from simple ingredients! Enjoy!