Creamy Tuna Salad with Mayonnaise

Ingredients

• 250 g (8 3/4 oz)canned tuna
• 600 g (1 1/3 lb)potatoes
• 1 smallonion, to cook the potatoes
• 2 smallcarrots
• 2eggs
• Juice of 1/2lemon
• 125 ml (1/2 cup)mayonnaise
• To tastelettuce
• 2 mediumtomatoes
• To tastesalt

Instructions

1. 1

   Prepare vegetables

   Peel and wash the potatoes and carrots. Quarter the potatoes and cut the carrots into small pieces. Put them in a saucepan with the eggs and enough water to cover. Add salt and the small peeled onion.

2. 2

   Cook until tender

   Bring the pan to the boil over a high heat. Lower the heat and cook for about 20 minutes, or until the potatoes and carrots are tender.

3. 3

   Prepare toppings

   Use a slotted spoon to lift the cooked potatoes and carrots onto a plate and set them aside. Peel the eggs and slice them into rounds. Drain the tuna and cut the tomatoes into small pieces.

4. 4

   Assemble salad

   Season the lettuce with salt and lemon juice, then arrange it in the base of a serving dish. Add the potatoes, tuna, carrots, tomatoes and eggs on top. Drizzle or spread over the mayonnaise and serve immediately.

What is creamy tuna salad?

This is a composed salad: cooked vegetables, tuna and sliced eggs are arranged over lettuce rather than tossed together. It draws on the familiar Portuguese pairing of tuna with potatoes and vegetables, with mayonnaise bringing the components together.

In this version, potatoes make it substantial while lemon-seasoned lettuce and fresh tomatoes add contrast. Serving the layers straight from the dish keeps the different textures distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 47g protein, 65g carbs, 51g fat.

The potatoes provide most of the carbohydrates, while the tuna and eggs contribute much of the protein. Mayonnaise is the main source of fat, with additional energy from the potatoes and tuna. Serve it with extra lettuce or fresh vegetables for a lighter, more produce-forward plate.

Choosing the tuna and mayonnaise

Tuna: Drain it well before adding it so excess liquid does not collect among the vegetables. Flake or break it into pieces if needed to distribute it across the salad.

Mayonnaise: Spread or drizzle it over the assembled ingredients just before serving. Its creamy richness balances the lemony lettuce and the mild potatoes.

Get the vegetables tender

Potatoes: Cutting them into quarters helps them cook alongside the carrots in the stated time. They are ready when a knife or fork passes through without resistance.

Carrots: Cut them into small pieces so they become tender in about 20 minutes. Check both vegetables before lifting them from the pan, as size can affect cooking time.

Cook the eggs in the pan

Eggs: They go into the saucepan with the potatoes and carrots, so there is no separate cooking stage. Once everything is cooked, peel them carefully and slice them into rounds.

Timing: The method gives about 20 minutes after the water comes to the boil. Begin checking for tenderness around then rather than relying on the clock alone.

Build layers for contrast

Lettuce base: Season it with salt and lemon juice before arranging it in the serving dish. This gives the leaves a bright, savoury foundation beneath the heavier toppings.

Toppings: Add the potatoes, tuna, carrots, tomatoes and eggs over the lettuce. Keeping the ingredients in layers makes the dish colourful and lets each serving include a little of everything.

Serving and accompaniments

Serve the salad immediately after adding the mayonnaise, as the recipe directs. A broad serving dish makes the layers easy to see and scoop.

For a balanced plate, pair a portion with extra lettuce or other fresh salad vegetables. The potatoes already make this a filling main dish.

Recipe notes & tips

• Cut the potatoes into similarly sized quarters so they cook at a similar pace.
• Keep the carrots in small pieces so they can become tender alongside the potatoes.
• Drain the tuna thoroughly before arranging it over the vegetables.
• Check the potatoes and carrots for tenderness after about 20 minutes of cooking.
• Add the mayonnaise just before serving to keep the layers distinct.
• Season the lettuce with lemon juice before putting it in the serving dish.

Variations

• Extra lemon: Add a little more lemon juice to the lettuce for a sharper finish.
• Chunky tuna: Leave the drained tuna in larger pieces for more distinct bites.
• More greens: Use extra lettuce to make a fresher base for the toppings.
• Different vegetables: Replace some of the carrot with another cooked vegetable that suits a composed salad.
• Mayonnaise on the side: Serve it separately so everyone can add their preferred amount.

Common mistakes to avoid

• Uneven potato pieces: They may cook at different rates; cut the potatoes into even quarters.
• Large carrot pieces: They can remain firm when the potatoes are ready; cut the carrots small.
• Undercooked vegetables: The salad is less pleasant to assemble; check that both potatoes and carrots are tender.
• Wet tuna: Excess liquid can make the salad watery; drain it well before adding.
• Adding mayonnaise too early: It can blur the layers; spread or drizzle it on just before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Serve chilled or bring briefly to room temperature; reheating is not recommended because the salad contains lettuce and mayonnaise.

Frequently asked questions