Russian salad with tuna – Step 8
Let’s do the same thing with pickled gherkins.
Russian salad with tuna – Step 9
For the sauce, in a blender combine the drained tuna, anchovies and mayonnaise. Blend everything until you get a smooth and homogeneous sauce.
Russian salad with tuna – Step 10
At this point we assemble the Russian salad. In a large bowl, mix the cooked vegetables, gherkins, eggs and tuna sauce so that all the ingredients are well blended and the sauce completely envelops the mixture.
Russian salad with tuna – Step 11
Cover with plastic wrap or a lid and let it rest in the refrigerator for at least 2 hours.
Russian salad with tuna – Step 12
After the resting time, serve the salad compacting it with a pastry cutter on a plate.
Russian salad with tuna – Step 13
Remove the pastry cutter, complete with a decoration of lumpfish roe to taste and serve our Russian salad with tuna.
Russian salad with tuna – Step 14
Tips
We have made the Russian salad with tuna and potatoes in a very simple version, but we can indulge ourselves to customize it. Benedetta’s advice with recipes like ours is not to give up potatoes, peas and carrots, which we can enrich in many creative ways using other ingredients. A few examples? There are other versions made with smoked salmon, shrimp, roasted peppers, green beans and so on and so forth!
To make this Russian salad with tuna even more flavorful, the trick is to let it rest as long as possible in the fridge. In this way the vegetables will have the opportunity to flavor well in the sauce.
Storage
The Russian salad with tuna and eggs can be kept in the refrigerator, well covered, for up to 2 days. Put it inside an airtight container or seal it with cling film. We do not recommend freezing it because the mayonnaise could lose its creaminess and alter the texture of the dish.
