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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 had a small piece of a beautiful orange pumpkin left, and I decided to make a salad. The salad turned out to be very iridescent, delicious!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Prepare the necessary ingredients. Boil the pumpkin or cook it for a couple, it's better not to cook it a little. My beetroot is boiled. Boil the egg, cool it, peel it.
    Prepare the necessary ingredients. Boil the pumpkin or cook it for a couple, it's better not to cook it a little. My beetroot is boiled. Boil the egg, cool it, peel it.
  2. Peel the beets and cut them into cubes. Do the same with beets, cucumbers and pickled cucumbers.
    Peel the beets and cut them into cubes. Do the same with beets, cucumbers and pickled cucumbers.
  3. Cut the egg, chop the green onion and dill greens.
    Cut the egg, chop the green onion and dill greens.
  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 on the edges of the slide.
    Arrange vegetables, herbs and eggs on the edges of the slide.
  6. Season with salt, pepper and mayonnaise. Serve the salad, stirring before use.
    Season with salt, pepper and mayonnaise. Serve the salad, stirring before use.
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