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Tuna salad with avocado egg and corn

Tuna Salad with Avocado, Egg, and Corn

A quick party dish from everyday ingredients! This easy recipe makes a festive salad of tender tuna with avocado, egg ribbons, crisp cucumber, tomatoes, and corn — sure to please and to surprise you with its wonderful flavor!

Siberian cooks

Recipe author

Watch the video

Composition / ingredients

Servings:

Canned tuna

130

Avocado

Egg

Milk

Cucumbers

Cherry tomatoes

Canned corn

150

Red onion

Vegetable oil

Olive oil

Mayonnaise

Prepared mustard

Lemon

0.5

Mixed ground peppercorns

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 52 % 11 g

Carbohydrates 29 % 6 g

134 kcal

GI: 60 / 40 / 0

Cooking method

Cooking time: 30 min

Step 1:

Want a quick, easy tuna salad with avocado, vegetables, and egg ribbons for a party that everyone will love? Start by gathering all your ingredients and spices for this festive salad.
Step 2:

For the egg crepe, crack one egg into a small bowl, add salt to taste, and beat it until smooth. Add 1 tablespoon of milk and mixed ground peppercorns to taste, and mix everything well.
Step 3:

Set a skillet on the stove, add 1 tablespoon of vegetable oil, and heat it well, then pour in the egg mixture.
Step 4:

Cook the egg crepe over low heat until golden on each side, then transfer it to a plate to cool.
Step 5:

Dice one avocado into small cubes, then spread it over a serving platter in an even layer.
Step 6:

Dice 2 medium cucumbers into small cubes and slice one small red onion into thin rings, then spread them over the avocado in an even layer.
Step 7:

Halve 10 cherry tomatoes, then roll up the egg crepe and cut it into thin strips. Spread both over the platter in an even layer.
Step 8:

Flake 130 g of canned tuna into pieces and spread it over the platter in an even layer.
Step 9:

Spread 150 g of canned corn evenly over the platter and sprinkle the salad with finely chopped parsley and dill to taste.
Step 10:

For the dressing, add 1 tablespoon of mayonnaise to a bowl with the liquid drained from the tuna, then add 2 to 3 tablespoons of olive oil, 1 tablespoon of mustard, and the juice of half a lemon. Mix everything well.
Step 11:

Drizzle the dressing evenly over the salad just before serving.
Step 12:

Cook together, keep it simple, and make the tastiest dishes at home from everyday ingredients with our recipes. Enjoy!

Here's a very simple, quick recipe for a tuna salad with avocado and vegetables for the party table. Give this original, tender, fragrant, juicy salad a try — you're sure to be pleasantly surprised by its wonderful flavor. The base is canned tuna with fresh vegetables, and the avocado adds plenty of potassium, fiber, and unsaturated fats to round it out. Enjoy!