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Tuna salad with canned egg and cheese

Tuna Salad with Egg, Mushrooms, and Cheese

An appetizing salad with mushrooms and tuna. Dig in! It comes out really tasty and quite filling — and to keep it from getting too greasy, be sure to drain the sautéed vegetables on paper towels.

Irisha

Recipe author

Composition / ingredients

Servings:

Canned tuna

Button mushrooms

100

Onion (small)

Carrot (small)

Eggs (hard-boiled)

Hard cheese

Mayonnaise

Vegetable oil (for frying the mushrooms, onion, and carrot)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 10 g

Fats 54 % 15 g

Carbohydrates 11 % 3 g

180 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make tuna salad with egg, mushrooms, and cheese? Gather the ingredients.
Step 2:

Cut the mushrooms into small pieces.
Step 3:

Finely dice the onion and grate the carrot.
Step 4:

Sauté the mushrooms and the onion with the carrot until done. Drain the vegetables on paper towels to soak up the excess oil, and let them cool.
Step 5:

Dice the eggs.
Step 6:

Grate the cheese.
Step 7:

Build the salad in layers: mushrooms — flaked tuna (drain off the liquid or oil first) — the onion and carrot — eggs — cheese. Spread a thin layer of mayonnaise between each layer. Enjoy!

It's best to make the mayonnaise yourself — it'll be tastier and better for you. See some good homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — that will cut down on the calories.
Oils are only healthy up to a certain temperature — the smoke point, past which the oil starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature, which oil is best for frying, and which to avoid altogether, read here.