This multicolor salad with tuna and egg is a dish that reminds me of summers on the coast. My grandmother, who was an exceptional cook, often prepared it for outdoor family meals. She always said it was a delicious and nutritious way to take advantage of fresh seasonal vegetables. Although she made it by hand, without Thermomix®, I have adapted the recipe to facilitate preparation and save time, without losing that authentic flavor that I like so much. Each ingredient brings its special touch to this salad. Lettuce, preferably romaine or iceberg for its crunchy texture, is the refreshing base. The tomato, juicy and slightly acidic, balances the sweetness of the beetroot. The red onion, with its spicy and slightly sweet flavor, adds a touch of intensity. The grated carrot, with its crunchy texture and sweet taste, complements the beetroot, which provides a vibrant color and an earthy flavor. The cheese, whether feta, mozzarella or even a cured cheese in small cubes, adds creaminess and a salty touch. The olives, black or green, provide a salty flavor and a Mediterranean touch. The boiled egg, finely chopped, adds protein and a soft texture. The tuna, in oil or natural, is the main source of protein and provides a salty and umami flavor. Corn, sweet and crunchy, adds a touch of color and texture. And white asparagus, with its mild and delicate flavor, is an optional ingredient but elevates the salad to another level. To prepare this salad with Thermomix®, it is important not to over-process the ingredients. When chopping the lettuce and onion, use low speeds and short times to prevent them from turning into puree. If you prefer a less intense onion, you can soak it in cold water for a few minutes after chopping it. When chopping the boiled egg, make sure it is completely cold to prevent it from falling apart. If you use fresh beetroot and carrot, grate them with the Thermomix® using the appropriate accessory or, if you do not have it, you can grate them by hand. This salad is very versatile and can be adapted to your tastes. For a vegetarian version, you can omit the tuna and add chickpeas or cooked lentils. For a vegan version, you can replace the cheese with marinated tofu and the egg with avocado. As for the spices, you can add fresh herbs such as parsley, coriander or basil. You can also experiment with different types of vinegar, such as Modena vinegar or apple cider vinegar. A little Dijon mustard in the dressing gives it a special touch. This salad is perfect for a quick lunch or a light dinner. You can serve it alone or accompanied by toast or crackers. You can also use it as a side dish for grilled meats or fish. If you have leftover salad, you can store it in an airtight container in the refrigerator for a maximum of two days. It is important to store the dressing separately and add it just before serving to prevent the lettuce from wilting. You can also prepare some of the ingredients in advance, such as boiling the eggs, grating the carrot and cutting the beetroot. This will save you time when preparing the salad.

Multicolor Salad with Tuna and Egg

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Description

Ingredients (15 ingredients)

Preparation (11 steps)

Wash the vegetables

Chop the lettuce

Chop the onion

Cut the tomato

Add beetroot and carrot

Add asparagus

Chop the boiled egg

Cut the cheese

Add tuna, corn and olives

Add salt and pepper

Dress the salad

Finished cooking? Great! 🎉

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