Crab salad with tuna

Step-by-step recipe

Step 1:

Separate the eggs into whites and yolks. Grate them separately on a fine grater to prevent them from mixing between the layers when assembling the salad.

Step 2:

Grate the potatoes on a coarse grater – this will be the first layer of the salad. Make sure the shavings remain crumbly and not sticky.

Step 3:

Place a culinary ring on a flat plate. Place the potatoes on top, press lightly, season with salt, and spread a thin layer of mayonnaise evenly over them.

Step 4:

Open a can of tuna and drain it completely – this will be the next layer. Mash the tuna with a fork, removing any large pieces, and spread it over the potatoes.

Step 5:

Finely chop the spring onions—they'll be the next layer on top of the canned tuna. Lightly press the greens down, add a little mayonnaise, and spread evenly over the surface.

Step 6:

Spread the egg whites in an even layer and coat lightly with the dressing. They're needed in the tuna and crab stick salad to make it more tender and airy.

Step 7:

Grate the crab sticks on a coarse grater. Spread them evenly over the egg whites, then apply another thin layer of mayonnaise to ensure the layers are well-soaked.

Step 8:

Add a layer of finely grated cheese. Cover it with a final layer of mayonnaise and gently smooth the surface with a spoon.

Step 9:

Sprinkle the top of the salad with chopped egg yolks and garnish with green onions or finely shredded cheese. Refrigerate for 2–3 hours to marinate, then remove the ring and serve chilled.

Cooking tips

To ensure a delicious tuna and crab stick salad, follow our recommendations:

Tuna in its own juice gives a cleaner flavor than canned in oil.

To keep the structure airy, do not pack the layers too tightly.

It is convenient to apply mayonnaise through a culinary bag with a thin cut - this will ensure an even distribution.

If desired, part of the dressing can be replaced with natural yogurt to make the dish less caloric.

If you prepare the salad in advance, cover it with plastic wrap to prevent it from absorbing any odors from the refrigerator.

For serving portions, use small rings or glasses – it will look neat and convenient.

To add a sweet touch to the salad, use canned corn for one of the layers. It pairs perfectly with the crab meat.