Tuna salad with mayonnaise

Ingredients

• 250 gtinned tuna
• 600 gpotatoes
• 1 smallonion, for cooking the potatoes
• 2 smallcarrots
• 2eggs
• Juice of ½lemon
• 125 mlmayonnaise
• To tastelettuce
• 2 mediumtomatoes
• To tastesalt

Instructions

1. 1

   Prepare the vegetables

   Peel and wash the potatoes and carrots. Cut the potatoes into quarters and the carrots into small pieces. Put them in a saucepan with the eggs and the peeled small onion, add salted water to cover everything.

2. 2

   Cook until tender

   Bring the pan to the boil over a high heat. As soon as it boils, lower the heat and simmer for about 20 minutes, or until the potatoes and carrots are tender.

3. 3

   Drain and chop

   When everything is cooked, lift out and drain the potatoes and carrots with a slotted spoon, then set them aside on a plate. Peel and slice the eggs, drain the tuna and cut the tomatoes into small pieces.

4. 4

   Assemble the salad

   Season the lettuce with salt and lemon juice and arrange it in the bottom of a serving dish. Top with the potatoes, tuna, carrots, tomatoes and eggs. Pour over the mayonnaise or mix it through the salad, then serve straight away.

What is tuna salad with mayonnaise?

This is a Portuguese-style composed salad built around tinned tuna and boiled vegetables, with sliced egg and mayonnaise making it filling and creamy. It brings together familiar ingredients in a simple dish that can be served as a meal.

The method works by cooking the potatoes, carrots and eggs together, then layering them with fresh lettuce and tomatoes. Lemon juice gives the lettuce a bright contrast to the rich mayonnaise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 38g protein, 62g carbs, 62g fat.

The potatoes provide most of the carbohydrates, while the tuna and eggs supply much of the protein. Mayonnaise is the main source of fat, with additional contributions from the eggs and tuna. To balance the plate, serve it with extra lettuce or other fresh vegetables rather than adding more mayonnaise.

Choose the tuna and mayonnaise

Tuna: Drain it well before adding it so it does not make the other ingredients watery. If it is packed in oil, draining also keeps the finished salad from becoming overly rich.

Mayonnaise: Add it just before serving, either as a dressing over the top or stirred through. Mixing gently helps keep the cooked vegetables in pieces.

Cut the vegetables evenly

Potatoes: Quarter them so they cook through at a similar pace. Keep an eye on them towards the end, as smaller pieces can soften sooner.

Carrots: Cut these into small, even pieces; the recipe relies on them becoming tender in the same pan as the potatoes.

Check for doneness

Vegetables: After about 20 minutes of gentle cooking, check a potato and a piece of carrot for tenderness. They should be soft enough to eat but still hold their shape when lifted.

Eggs: The eggs cook in the same pan as the vegetables. Once everything is cooked, peel and slice them for layering.

Build the layers

Lettuce: Season it with salt and lemon juice first, then spread it across the serving dish as the base. This keeps the fresh leaves separate from the warmer cooked ingredients.

Toppings: Arrange the potatoes, tuna, carrots, tomatoes and egg over the lettuce. Leave the salad layered for presentation, or fold the mayonnaise through gently.

Serve it as a meal

Serve the salad as soon as it is assembled, while the vegetables are freshly cooked and the lettuce remains crisp. It can be served on its own or alongside bread for a more substantial meal.

If preparing the components ahead, keep the lettuce and dressing separate until just before serving so the leaves stay fresh.

Recipe notes & tips

• Cut the potatoes into similar-sized quarters so they cook evenly.
• Keep the water at a gentle simmer after it first boils.
• Drain the tuna thoroughly before adding it to the salad.
• Cut the carrots into small, even pieces so they soften alongside the potatoes.
• Dress the lettuce with lemon and salt just before assembling.
• Fold in the mayonnaise carefully if you want the potato pieces to stay intact.

Variations

• Extra lemon: Add a little more lemon juice to the lettuce for a brighter finish.
• Herb garnish: Sprinkle chopped parsley over the assembled salad just before serving.
• More crunch: Add sliced cucumber alongside the tomatoes.
• Olive addition: Scatter a few sliced olives over the top for a savoury accent.
• Separate dressing: Serve the mayonnaise on the side so everyone can add their preferred amount.

Common mistakes to avoid

• Overcooking the potatoes: Check them around the 20-minute mark and remove them once tender so they do not break apart.
• Uneven carrot pieces: Cut them to a similar small size so they cook through at the same time.
• Watery tuna: Drain it well before assembling the salad.
• Soggy lettuce: Add the lemon and salt shortly before serving, not well in advance.
• Heavy mixing: Stir mayonnaise through gently to keep the cooked vegetables and egg slices from crumbling.

How to store

Keep leftovers covered in the fridge and eat within 1–2 days. The lettuce and mayonnaise-dressed salad soften in storage, so it is best served freshly assembled; do not leave it at room temperature for an extended period.

Frequently asked questions