Easter salad with tuna, egg, and sorrel - photo 1
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Easter salad with tuna, egg, and sorrel

Salads Easter 45 min Easy 24 wyświetleń ~47.36 PLN - (0)
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Description

Creamy, slightly tangy salad combining delicate egg, meaty pieces of tuna, and spring sorrel — perfect for the Easter table as an appetizer or a side to bread. The dish blends classic Polish flavors (egg, dill, pickled cucumber) with the marine touch of tuna and a light dressing based on mayonnaise and sour cream, crafted not to overpower the taste of the eggs. The salad has a pleasant texture: juicy pieces of tuna, crunchy pickled cucumber, and fresh sorrel provide contrast to the creamy sauce. Serve chilled or at room temperature, garnished with dill and slices of egg — it works wonderfully as part of an Easter buffet or as a lighter option instead of traditional sour rye soup. It aesthetically composes well on a large platter with lettuce leaves underneath and lemon for drizzling.

Ingredients Used

Ingredients (15)

Servings:
4
  • Chicken egg 4 szt. (~240 g)
  • Tuna 370 g
  • Butter lettuce 100 g
  • Sorrel 50 g
  • Pickled cucumber 1.2 szt. (~120 g)
  • Red onion 1 szt. (~150 g)
  • Mayonnaise 60 g
  • Sour cream 50 g
  • Mustard 10 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Olive oil 15 ml
  • Capers 30 g
💰 Szacowany koszt dania: ~47.36 PLN (11.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the eggs

1

Place 4 eggs in a single layer in a pot and cover them with cold water so that the water is about 2 cm above the eggs. Put the pot on high heat and bring to a boil. When the water starts to boil, reduce the heat to medium and cook for exactly 10 minutes to achieve a hard yolk, but not dry. After cooking, quickly transfer the eggs to very cold water and let them sit for 5 minutes — this will stop the cooking process and make peeling easier.

Ingredients: Salt
Use a medium-sized pot with a lid. A drop of vinegar in the water can prevent the shells from cracking. Peel the eggs under running cold water for easier shell removal.
2

Peel the chilled eggs and check each slice — if there is a thin white membrane anywhere, scrape it off with a knife. Cut 3 eggs into cubes about 1 cm on each side. Cut the last egg in half and set the slices aside for decorating the plate.

Use a sharp knife to ensure the slices are even. If the egg sticks to the knife, dip the knife in hot water and dry it before slicing.

Preparing the vegetables

3

Peel and slice the red onion very thinly into half-moons (after cutting the onion in half). Dice the pickled cucumber finely so it doesn't dominate with too much juice. Tear the butter lettuce into larger pieces by hand (do not cut with a knife to avoid browning). Wash the sorrel and dry it in a salad spinner or gently pat it dry with paper towels; leave most of the leaves whole for decoration, and you can finely chop the larger leaves.

Ingredients: Red onion, Pickled cucumber, Butter lettuce, sorrel
Use a cutting board and a sharp chef's knife to chop the onion. Drying the sorrel is important — wet leaves will make the sauce watery.

Preparing the sauce

4

In a medium bowl, combine 60 g of mayonnaise and 50 g of sour cream. Add 10 g of mustard, squeeze in about 1/2 of a lemon's juice (approximately 25 g of juice), and add 1-2 g of salt and 1 g of freshly ground pepper. Stir with a spoon until the mixture is smooth and uniform. Taste, and if the sauce is too heavy in flavor, add another 5-10 g of sour cream or 5-10 g of lemon juice. The sauce should be slightly creamy, with moderate acidity.

Ingredients: Mayonnaise, Sour cream, Mustard, Lemon, Salt, Black pepper
Use a large bowl and a wooden spoon or a hand whisk. Add the lemon juice gradually, as too much can overpower the flavor.

Mixing the ingredients

5

In a large bowl, place torn butter lettuce, chopped sorrel, diced eggs (cubes), drained tuna flaked into larger pieces with a fork, chopped pickled cucumber, and half-moon slices of red onion. Drizzle with the prepared dressing and gently mix with a spatula or large spoon — the movements should be from the bottom up to avoid crushing the tuna and eggs. Taste and season with salt and pepper if needed.

Ingredients: Butter lettuce, sorrel, Tuna, Pickled cucumber, Red onion, Mayonnaise
Use a large salad bowl and a wooden or silicone spatula. Stir briefly (15–20 seconds) to maintain the textures of the ingredients.

Finishing and serving

6

Transfer the salad to a serving platter or four plates. Arrange slices from one egg on top as a decoration and sprinkle everything with finely chopped dill. If you are using capers (optional), place a few on top, and before serving, optionally drizzle the salad with a tablespoon of olive oil.

Ingredients: Dill, Capers, Olive oil
For decoration, use a small spoon to precisely arrange the capers and a sprig of dill. Additionally, you can add olive oil for shine.

Serving

7

Serve the salad chilled for about 15–20 minutes in the refrigerator or at room temperature. On the table, place an additional bowl with lemon cut into wedges so guests can season it with juice to their taste.

Ingredients: Lemon
If the salad stands for more than 1 hour at room temperature, keep it covered and chill it again before serving.

Fun Fact

💡

Salads with eggs and fish are traditional offerings on the Polish Easter table, combining the spring harvest with preserved food products that were historically available out of season.

Best for

Wielkanoc Przyjęcie rodzinne Piknik wiosenny

Tips

🍽️ Serving

Serve on a large platter with butter lettuce leaves arranged underneath — it creates a nice color contrast. Serve with rye or wheat bread. For a more gourmet version, add thin slices of smoked salmon next to the tuna.

🥡 Storage

Store in the refrigerator in a closed container for up to 48 hours. The sauce may separate slightly over time — mix gently before serving. Do not freeze salads with mayonnaise and sour cream (they lose their texture and flavor).

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