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Aristocrat salad with tuna

Aristocrat Salad with Tuna

What's so aristocratic about it? You decide! A juicy layered salad with tuna packed in water, crab sticks, and boiled potato. Hearty and full of interesting flavor, this "aristocrat" is sure to win over the men at the table.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Canned tuna (in water)

200

Crab sticks

Hard cheese

Potatoes (medium)

Eggs

Mayonnaise

Salt

Green onion (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 12 g

Fats 38 % 11 g

Carbohydrates 21 % 6 g

169 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make Aristocrat salad with tuna? Boil the potato in its skin in salted water. Peel it and grate it on the fine side of a box grater.
Step 2:

Assemble the salad right on the serving plate using a ring mold. Spread the grated potato as the first layer. Salt it lightly. Coat it with one-third of the total mayonnaise—homemade mayonnaise is best.
Step 3:

For this salad, use canned tuna packed in water. Drain off the liquid. If your tuna has bones, remove them along with the spine. Lightly mash the clean meat with a fork.
Step 4:

Spread the next layer—the tuna—evenly over the potato.
Step 5:

Separate the hard-boiled eggs into whites and yolks. Grate the whites on the fine side of a box grater.
Step 6:

Spread the whites as the next layer. Coat it with the second third of the mayonnaise.
Step 7:

Finely chop the crab sticks—or grate them on the fine side of a box grater. It's up to you.
Step 8:

Spread the crab sticks over the egg whites, distributing them inside the ring mold. Lightly coat this layer with the last of the mayonnaise.
Step 9:

Grate any hard cheese the same way and spread it as the last main layer.
Step 10:

Grate the yolks and sprinkle them over the top. Refrigerate the salad to set and soak for at least an hour. Just before serving, garnish with chopped green onion.

To save time, you can buy boneless canned tuna—often labeled "for salad." Then you just tip the contents into a colander and drain off the extra liquid. Try not to press down the potato or the other layers. The salad should end up airy and light, not five hockey pucks of concrete. If your ring mold doesn't fit your serving plate, no problem—just use the straight middle section of an ordinary plastic bottle! Enjoy!
It's best to make the mayonnaise yourself—it'll taste better and be healthier. (Look for homemade mayonnaise recipes.) You don't have to use mayonnaise as the dressing either; sour cream or plain yogurt work too. Use them on their own or mixed with mayonnaise in any ratio you like—this lightens up the dish.
How do you choose good crab sticks? Always check the expiration date. Surimi (minced white fish) should be the first item on the ingredient list. Important: don't buy them if there's frost on the package—that's a sign they've been refrozen. Fresh crab sticks should be free of gray and yellow spots, firm, and slightly moist. If they're sticky, they've gone bad.