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 Pumpkin and Canned Tuna Salad Recipe
I still have a small piece of the beautiful orange pumpkin and I decided to make a salad. The salad turned out very rainbow, delicious!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
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 clean it. Peel and dice the beets. Do the same with beets, cucumbers, fresh and pickled.
    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 clean it. Peel and dice the beets. Do the same with beets, cucumbers, fresh and pickled.
  2. Chop the egg, green onion and dill.
    Chop the egg, green onion and dill.
  3. Place the tuna slices in the center of the plate.
    Place the tuna slices in the center of the plate.
  4. Arrange the vegetables, herbs and eggs in heaps around the edges.
    Arrange the vegetables, herbs and eggs in heaps around the edges.
  5. 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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