Olivier with tuna and olives. Olivier with tuna and olives Olivier with tuna

06.12.202127.05.2017

Unusual salad "Olivier" (the Spaniards call it Russian salad) with canned tuna will decorate any holiday table.

For some reason, the Spaniards believe that this is what Russian Olivier looks like: not with sausage, but with canned food. And at home they prepare just such a salad. It is a bit unusual for a Russian, but, in fact, very tasty. For dressing, we will use the sauce prepared by ourselves. And the presentation of the food is amazing.

Composition of products

500 grams of any canned fish (tuna, sardine or any other);
5-6 potato tubers;
2-3 medium carrots;
80 grams of freshly frozen green peas;
50 grams of pitted olives;
1-2 fresh cucumbers;
1-2 fresh chicken eggs;
green lettuce leaves;
one bunch of green onions.

For decoration

Red caviar;
quail eggs.

For refueling

one fresh chicken egg;
half a teaspoon of salt and granulated sugar;
two tablespoons of wine vinegar;
one tablespoon of ready-made mustard;
hot red pepper - to taste;
250 milliliters of vegetable oil.

Step by step cooking process

In the evening, prepare some ingredients.
We wash the potatoes and boil in their skins until tender.
We thoroughly wash fresh medium-sized carrots, boil until tender and cool in cold water.
Fresh chicken eggs must be hard-boiled and cooled.
We put frozen green peas in a saucepan, fill it with water, add a little salt and put it on the stove. Cook it for 10 minutes after boiling.
While the peas are cooking, chop the vegetables. Peel the cooled potatoes and cut into small cubes.
We clean the carrots, rub on a coarse grater or cut into small cubes.
Place chopped vegetables in a deep bowl.
If the skin of a fresh cucumber is hard, then it is better to peel it, and then chop it as finely as the rest of the vegetables. We send it to the bowl.
Finely chop a few green onion feathers and send to the salad.
We cut green olives very finely: first into 4 parts, and then even smaller.
Cut the eggs into cubes using an egg cutter.
We send olives, eggs and cooled green peas to the salad.
Then we put canned fish (preferably oily) there, draining all the liquid from it first and mashing it a little.
Now let's make homemade mayonnaise (in principle, you can use any recipe from our site).
We drive an egg into the mixer bowl, add granulated sugar and salt, hot ground pepper and mustard. Beat everything with a mixer at maximum speed.
As soon as the foam appears, we begin to pour in the vegetable oil in a thin stream and beat.
As soon as the mass begins to thicken, continue to beat at high speeds.
Pour vinegar into a thick sauce, beat again with a mixer.
We fill our unusual Olivier with homemade mayonnaise and mix.
Taste and season with salt if necessary.
In Spain, salad is served in portions, but you can also make it on a common dish.
We cover the serving dish with lettuce leaves, put the culinary ring and lay out the salad, tamp it down.
We cut hard-boiled quail eggs into two parts, take out the yolk, and fill the whites with red caviar. We decorate the salad with both proteins and yolks.

The salad, the recipe of which I want to bring to your attention, is really very similar to Olivier, only instead of the usual sausage or boiled meat, we will use tuna canned in its own juice. Such a salad, of course, will appeal to those who do not eat meat, but eat fish with pleasure. In general, I think that a lot of people will like it. The taste of tuna is so harmoniously combined with the rest of the salad ingredients that it is far from immediately possible to understand that fish is used there, because it is not for nothing that tuna is often called "sea beef". True, I did not use canned peas and onions, but if you wish, you can easily add them.

So, to prepare "olivier" with tuna canned in its own juice, prepare the products according to the list.

Peel the egg from the shell and cut into cubes. Cut the boiled carrots into cubes of the same size.

Cut apple and boiled potatoes into cubes. Send to a salad bowl with eggs and carrots.

Drain the juice from the tuna, divide it with a fork into pieces and, together with the chopped cucumbers, also add to the salad.

Dress the salad with mayonnaise and chopped parsley, salt and pepper to taste. Mix everything thoroughly.

"Olivier" with tuna is ready. The salad can be served immediately after preparation, it is great for holidays and for an everyday family dinner. Bon Appetit!

Do you want to try a new, lighter and more tender Olivier salad? Then this delicious Olivier salad recipe with a little Mediterranean twist is just right for you. This salad differs from the traditional Olivier salad in that instead of Doctor's sausage or boiled chicken, we put canned tuna, green beans and olives.

Ingredients:

(4-6 servings)

400 gr. potatoes
300 gr. carrots
200 gr. green pot
200 gr. green beans
300 gr. canned tuna
100 gr. pickles
100 gr. olives
3 eggs
mayonnaise
vinegar
10 tomatoes

First of all, we put the potatoes and carrots to boil. We cook eggs.
We wash the green beans, cut off the tails, and then cut the pods into pieces 2-3 centimeters long.
Boil the beans in salted water for 10 minutes. This is usually enough to make the green beans soft.
For this Olivier salad, you can take both canned peas and freshly frozen ones. In the second case, cook peas with green beans.
As soon as the green beans and peas are cooked, drain the hot water.
Cut the cooled potatoes, carrots and eggs into cubes.
We mix everything, including tuna, finely chopped canned cucumbers, chopped olives, green beans and peas.
Add fresh mayonnaise, a little vinegar, salt to taste. We mix everything well.
So, our delicious Olivier salad is ready, but that's not all. What matters is how you submit it.
Take small ripe tomatoes. Cut into halves.
Use a spoon or knife to scoop out the pulp. We don’t throw away the tomato pulp, it can be used for gazpacho or tomato sauce, but that’s another story.
Stuff each tomato boat with Olivier salad.
Put the filled halves on a dish. Tasty, beautiful, original!
I am sure that this easy and delicious Olivier salad recipe will also become your favorite.

Bon Appetit!
Tasty and healthy recipes from Alena Khokhlova

Unusual salad "Olivier" (the Spaniards call it Russian salad) with canned tuna will decorate any festive table.

Composition of products

500 grams of any canned fish (tuna, sardine or any other);
5-6 potato tubers;
2-3 medium carrots;
80 grams of freshly frozen green peas;
50 grams of pitted olives;
1-2 fresh cucumbers;
1-2 fresh chicken eggs;
green lettuce leaves;
one bunch of green onions.

For decoration

Red caviar;
quail eggs.

For refueling

one fresh chicken egg;
half a teaspoon of salt and granulated sugar;
two tablespoons of wine vinegar;
one tablespoon of ready-made mustard;
hot red pepper - to taste;
250 milliliters of vegetable oil.

Step by step cooking process

In the evening, prepare some ingredients.
We wash the potatoes and boil in their skins until tender.
We thoroughly wash fresh medium-sized carrots, boil until tender and cool in cold water.
Fresh chicken eggs must be hard-boiled and cooled.
We put frozen green peas in a saucepan, fill it with water, add a little salt and put it on the stove. Cook it for 10 minutes after boiling.
While the peas are cooking, chop the vegetables. Peel the cooled potatoes and cut into small cubes.
We clean the carrots, rub on a coarse grater or cut into small cubes.
Place chopped vegetables in a deep bowl.
If the skin of a fresh cucumber is hard, then it is better to peel it, and then chop it as finely as the rest of the vegetables. We send it to the bowl.
Finely chop a few green onion feathers and send to the salad.
We cut green olives very finely: first into 4 parts, and then even smaller.
Cut the eggs into cubes using an egg cutter.
We send olives, eggs and cooled green peas to the salad.
Then we put canned fish (preferably oily) there, draining all the liquid from it first and mashing it a little.
And now (in principle, you can use any recipe from our site).
We drive an egg into the mixer bowl, add granulated sugar and salt, hot ground pepper and mustard. Beat everything with a mixer at maximum speed.
As soon as the foam appears, we begin to pour in the vegetable oil in a thin stream and beat.
As soon as the mass begins to thicken, continue to beat at high speeds.
Pour vinegar into a thick sauce, beat again with a mixer.
We fill our unusual Olivier with homemade mayonnaise and mix.
Taste and season with salt if necessary.
In Spain, salad is served in portions, but you can also make it on a common dish.
We cover the serving dish with lettuce leaves, put the culinary ring and lay out the salad, tamp it down.
We cut hard-boiled quail eggs into two parts, take out the yolk, and fill the whites with red caviar. We decorate the salad with both proteins and yolks.