Football Salad
A hearty and delicate dish. Instead of tuna, pink salmon, saury or other fish can be used as a base. This method of presentation is suitable for any salad. This amount of ingredients makes 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- canned tuna in its own juice or oil 360 g
- potato 400 g
- tomatoes 350 g
- eggs 2
- leek stem or 2 onions 1
- salt
- mayonnaise
- egg white 3
- black olives
- greens
Instructions
Step 1 of 9
Boil the potatoes until done.
Step 2 of 9
Peel them and cut into cubes.
Step 3 of 9
Cut the leek into half-rings (or finely chop the onion).
Step 4 of 9
Cut the tomatoes into cubes.
Step 5 of 9
Grate the eggs using a coarse grater.
Step 6 of 9
Mash the fish with a fork, having first drained the oil or juice.
Step 7 of 9
Combine the fish, potatoes, tomatoes, eggs and onion. Salt lightly.
Step 8 of 9
Dress the dish with mayonnaise.
Step 9 of 9
Decorate the salad to taste. I made a decoration in the form of a football: shaped the salad into a mound. Grated the egg whites using a fine grater (yolks can be mixed with the salad). Finely chopped the black olives. Placed the black olives in the shape of pentagons (it is permissible to cut strips from the black olives, create the contours of the pentagons and fill them with finely chopped black olives). Filled the empty spaces with egg whites. Finely chopped the greens and placed them around the ball.