Saving at home – Russian salad with tuna and eggs


Hi everyone!

Ready in a flash, this Russian salad with tuna and eggs is a delicious appetizer: a recipe that can be enjoyed very cold, even for a quick lunch. If you like, you can add diced cooked or raw beetroot.

This Russian salad can be stored in the refrigerator for a couple of days.

Don’t worry … You don’t have a pressure cooker? You can safely steam the vegetables in a pot with a basket and lid. It will only take you a little longer, but the result will be just as good!

Let’s start:


Ingredients for 4 people: 250 g of tuna in oil (drained weight) – 200 g of green beans – 100 g of shelled fresh peas – 2 medium potatoes – 2 carrots – 2 zucchini – 2 hard boiled eggs – 250 ml of mayonnaise (preferably homemade) – salt – 250 ml of water ACCESSORIES: pot with basket (better pressure cooker again)


To prepare the Russian salad with tuna and eggs in a pressure cooker, garlic all the diced vegetables, after having cleaned them, and collect them in the basket of the pressure cooker. Pour the water into the pot, place the basket with the vegetables inside and close the lid.

Place the saucepan over medium-sized fire over high heat. From the hiss, reduce the power of the heat source and cook for 3 minutes. (with classic pot it will take a little longer). Remove from heat, let it breathe and open the lid.

Let the vegetables cool by spreading them out on a large flat plate. Cut the hard-boiled eggs into wedges or slices as desired. Mix the vegetables with the mayonnaise and season with salt if necessary.

Serve the Russian salad in individual bowls together with a few wedges of hard-boiled egg and the well-drained tuna in its own oil.

Enjoy your meal!

original recipe:


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