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Tuna Salad

Christmas Eve Dinner Salads 45 min Easy 56 wyświetleń ~25.15 PLN - (0)
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Description

Classic, aromatic tuna salad — light, creamy, and fresh at the same time, perfect as one of the dishes on the Christmas Eve table. It combines delicate pieces of tuna in its own sauce with boiled potatoes and carrots, crunchy pickled cucumbers, and onion, all tied together with a creamy mayonnaise-mustard sauce with a hint of lemon. The salad has a contrast of textures: soft vegetables, the juiciness of tuna, the acidity of cucumbers, and the spiciness of onion. Visually, it presents nicely — a creamy mixture with a green accent of dill and possibly capers. Excellent for serving in a bowl or on individual plates, it can be served with dark bread or as part of a buffet. It works great for Christmas Eve, especially for those who prefer fish dishes over meat ones.

Składniki (14)

Servings:
4
  • Potato 4 szt.
  • Carrot 2.5 szt.
  • Canned peas 150 g
  • Pickled cucumber 1.5 szt.
  • Red onion 1 szt.
  • Egg 2 szt.
  • Tuna in its own juice 150 g
  • Mayonnaise 100 g
  • Dijon mustard 15 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Fresh dill 1.5 pęczki
  • Capers 20 g
💰 Szacowany koszt dania: ~25.15 PLN (6.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables

1

Prepare the vegetables for cooking: thoroughly wash the potatoes and carrots under running water. Peel the potatoes and carrot with a vegetable peeler (if you are using young potatoes, you can leave the skin on, but make sure to scrub them well). Cut the potatoes into pieces about 2–3 cm on each side (a cube of 1.5–2 cm is optimal for even cooking). Slice the carrot into rounds or half-moons about 5 mm thick, so they cook in a similar time.

Ingredients: Potato, Carrot
Użyj deski do krojenia i dużego ostrego noża szefa kuchni; obieraczkę trzymaj pod lekkim kątem do warzywa. Równomierny rozmiar kawałków zapewni równomierne gotowanie.
2

In a pot with a capacity of at least 3 liters, place the chopped potatoes, cover them completely with cold water, add 1 gram of salt (about 1 pinch), and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and cook for 20–25 minutes, until you can easily pierce the potato with a fork — this is a sign that the potatoes are soft. In a separate, smaller pot, place the carrot, cover with water, and cook for 12–15 minutes from the moment it boils — the carrot should be soft but not overcooked (check with a fork: the piercing should be smooth, but the vegetable should not fall apart).

Ingredients: Potato, Carrot, Salt
Najlepiej gotować ziemniaki i marchew oddzielnie, jeśli marchew ma się rozgotować szybciej. Użyj dużego garnka z pokrywką; czas gotowania może się nieco różnić w zależności od wielkości kawałków i typu garnka.
3

In a separate small pot, place the eggs (120 g — 2 pieces) and cover them with cold water so that they are submerged by about 2 cm. Bring to a boil over medium heat, and when the water starts to boil, reduce the heat and cook for 9–10 minutes. After the time is up, pour cold water over the eggs and let them cool — this makes them easier to peel and cut.

Ingredients: Egg
Użyj łyżki do delikatnego wkładania i wyjmowania jajek, aby nie pękły. Chłodna kąpiel zatrzymuje proces gotowania i ułatwia obieranie.
4

Drain the peas from the brine in a strainer and rinse them briefly under cold water to remove excess salt and vinegar. Also drain the canned tuna by transferring the pieces to a strainer and gently pressing to remove excess liquid.

Ingredients: Canned peas, Tuna in its own juice
Użyj sitka o drobnych oczkach i pozwól składnikom dobrze odsączyć się przez 1–2 minuty. Zbyt wilgotne składniki rozcieńczą sos.

Slicing

5

When the potatoes, carrots, and eggs have cooled to a temperature that can be touched (about 10–15 minutes), chop them: dice the potatoes into about 1–1.5 cm cubes, cut the carrot into small cubes or half-moons, slice the eggs into eighths or small cubes, finely chop the pickles, and finely dice the red onion (so it doesn't overpower the flavor). Make sure all the pieces are of similar size — this will improve the consistency of the salad.

Ingredients: Potato, Carrot, Pickled cucumber, Red onion, Egg
Użyj ostrego noża i stabilnej deski; aby cebula nie była zbyt ostra, możesz ją przed krojeniem sparzyć wrzątkiem na 10–15 sekund i odsączyć.

Sauce

6

In a medium bowl, combine mayonnaise (100 g) with Dijon mustard (15 g) and lemon juice (15 g). Use a fork or whisk and mix vigorously until the ingredients come together into a smooth, creamy sauce. Add salt (2 g) and pepper (1 g) and taste. The sauce should be slightly tangy from the lemon and spicy from the mustard, but not overpowering.

Ingredients: Mayonnaise, Dijon mustard, Lemon juice, Salt, Black pepper
Użyj metalowej lub silikonowej trzepaczki i średniej miski — miska ze stali nierdzewnej lub szkła jest najlepsza do mieszania. Jeśli sos jest zbyt gęsty, dodaj 1–2 łyżeczki wody lub dodatkowego soku z cytryny i ponownie wymieszaj.

Assembly and serving

7

In a large bowl (min. 3 l), gently combine the chopped potatoes, carrot, peas, pickles, red onion, and eggs. Add the drained tuna, breaking it up with a fork into smaller pieces (do not completely mash it — leave some texture). Pour in the prepared dressing and gently mix with a plastic spatula or salad spoon, so that the ingredients combine but do not fall apart. Taste and season with an extra pinch of salt or pepper if needed.

Ingredients: Potato, Carrot, Canned peas, Pickled cucumber, Red onion, Egg, Tuna in its own juice, Mayonnaise, Salt, Black pepper
Użyj dużej, płaskiej łyżki lub szpatułki do mieszania — mieszaj delikatnie od dołu miski do góry, a nie kręcąc energicznie, by zachować kawałkową strukturę składników.

Finishing

8

For decoration and aroma, sprinkle the top with chopped fresh dill (30 g) and optionally scatter a few capers (20 g) for a more pronounced flavor. Before serving, refrigerate the salad for at least 20–30 minutes — the flavors will meld and the salad will gain a deeper aroma.

Ingredients: Fresh dill, Capers
Jeśli dodajesz kapary, przepłucz je wcześniej pod zimną wodą, aby usunąć nadmiar soli. Schładzaj w przykrytym pojemniku, aby sałatka nie przejęła zapachów z lodówki.

Serving

9

Serve the salad in a decorative bowl or on individual plates. You can garnish it with an extra sprig of dill and a slice of lemon on the side. The salad tastes best slightly chilled, served with dark bread or crackers.

Ingredients: Potato, Tuna in its own juice, Fresh dill
Użyj ozdobnej miski na stół wigilijny. Serwuj z łyżką do sałatek, aby goście mogli nakładać estetyczne porcje.

Fun Fact

💡

Tuna salads became popular in Europe after the widespread availability of canned fish in the 20th century — thanks to canned tuna, you can quickly prepare a hearty dish that combines vegetables with fish protein. In Poland, fish salads often appear on Christmas Eve as an alternative to meat.

Best for

Wigilia Przyjęcie świąteczne Spotkanie rodzinne

Tips

🍽️ Serving

Serve the salad slightly chilled (20–30 minutes in the fridge). If you prepare it a few hours in advance, the flavors will meld better; before serving, check the seasoning and possibly add a bit of lemon juice to refresh the taste. Serve with dark, crusty bread or a baguette.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. The salad may absorb moisture from the dressing over time (the potatoes soften), so it's best to prepare it a few hours before serving, not several days in advance. To store, avoid adding fresh herbs (dill) until serving to prevent them from browning. To reheat some portions (if someone prefers), use room temperature — reheating salad with mayonnaise is not recommended.

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