The Secret to Cooking Olivier with Tuna

Without salad "Olivier" does not do any New Year's feast. However, his recipe is not of Russian origin. Once in Russia for work came the unknown Lucien Olivier and opened his restaurant called "Hermitage".

Fame brought him a recipe for special mayonnaise, and later he amazed everyone with his amazing salad, which was called “Olivier Salad”.





How to prepare Olivier salad The recipe for the classic salad has been known to everyone since then. Not everyone could afford sausage or meat, but that hasn’t stopped the inventive Jews who love to eat deliciously. Editorial "Site" knows How to properly prepare Olivier He is Jewish and willing to share his recipe with you.





The ingredients
  • 350g canned tuna
  • 4 potatoes
  • 1 carrot
  • 3 eggs
  • 3 pickles
  • 1 apple
  • 50g green
  • mayonnaise
  • salt


Preparation
  1. Boil potatoes, carrots and eggs. Let the vegetables cool.



    To make eggs and potatoes easier to clean, dip them in cold water for 5 minutes. So egg shells and potato peels will be cleaned instantly.





  2. Cube the eggs and potatoes.



  3. Add to the vegetables sliced pickles.
  4. Rub the apple on the grater and grind the greens, add everything to the other ingredients.



  5. Cut the tuna and move it with the vegetables. Any canned tuna will do, you can replace it with sardines, they are cheaper, but the taste will be slightly different.



  6. Make the salad mayonnaise as much as you like, and salt it to taste. It is best to let the salad brew for an hour or two.





Salad can be beautifully served, making a mold from a plastic bottle: cut the bottom of the bottle and the top. Put the mold on the plate and lay out the salad, then carefully remove the mold. No extra spending is the law of Jewish prosperity.

Here. How delicious to make olive No meat and peas. Earlier, we shared a selection of recipes for festive salads, which are suitable for everyday lunch, if you have the mood to cook and want to please loved ones with something tasty.

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