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 Pumpkin and canned Tuna Salad Recipe
Autumn is rich in gifts. And one of the most beautiful gifts is a pumpkin. I still have a small piece of a beautiful orange pumpkin and I decided to make a salad. The salad turned out very rosy and delicious!
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Instructions
  1. Prepare the necessary ingredients. Boil the pumpkin or cook it for a couple, it is better not to cook it a little. My beetroot is boiled. Boil the egg, cool it, and peel it.
    Prepare the necessary ingredients. Boil the pumpkin or cook it for a couple, it is better not to cook it a little. My beetroot is boiled. Boil the egg, cool it, and peel it.
  2. Peel the beets and cut them into cubes. Do the same with beetroot, fresh cucumber and pickled.
    Peel the beets and cut them into cubes. Do the same with beetroot, fresh cucumber and pickled.
  3. Chop the egg, green onion and dill.
    Chop the egg, green onion and dill.
  4. Place the tuna slices in the center of the plate.
    Place the tuna slices in the center of the plate.
  5. Arrange vegetables, herbs and eggs in piles around the edges.
    Arrange vegetables, herbs and eggs in piles around the edges.
  6. Season with salt and pepper and pour over the mayonnaise. Serve the salad, mix before use.
    Season with salt and pepper and pour over the mayonnaise. Serve the salad, mix before use.
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