Eva Arguiñano: "To be perfect, a salad can't be covered in mayonnaise."

Summer is a time when high temperatures and extreme heat encourage us to consume refreshing products and recipes, sometimes with that healthy touch that many people seek. From a classic Cordoban salmorejo to beloved salads, the vast majority of Spanish tables are filled with these kinds of dishes throughout the summer months. Russian salad also occupies a place, a preparation that chefs like Alberto Chicote and Eva Arguiñano have spoken about on occasion and shared tips for making the best.

In the case of Karlos Arguiñano's sister, one of the tips she mentioned for making a perfect salad has to do with the amount of mayonnaise . She says that too much of it could completely ruin the recipe. Therefore, there must be a balance so that each and every ingredient can be appreciated.

How to get the perfect salad, according to Eva Arguiñano

On the Cocina Abierta channel, Eva Arguiñano showed how she makes her own version of tuna salad, easy to make and with few ingredients. During her explanation, the Basque chef explains that mayonnaise shouldn't be the main ingredient in the recipe ; you should try to control the amount and avoid overusing it.

According to the chef, the mayonnaise should be added little by little so that it blends well with the rest of the ingredients. If there's any leftover, it can be used at the end to decorate the salad.

In addition to maintaining a certain balance in quantity, Arguiñano explains that the mayonnaise she used is homemade and made with sunflower oil because it gives it a "milder, not strong" flavor. "This salad is much lighter, easier to eat, and doesn't fill you up as much. For what I want, it's enough," emphasizes the baker, who knows five tricks for making a fluffy cake.

How to make the most of tuna salad

Eva Arguiñano's tuna salad can be the main ingredient in other recipes, as demonstrated in her video. In her case, she uses it to make a sandwich and a salad with lettuce and tomato . This way, we can enjoy it in different ways for the rest of the summer.

At the same time, a good selection of ingredients would make all the difference. For example, the chef uses a mild spring onion , which gives the salad that crunchy, fresh touch that combines perfectly. As for the eggs, she cooked them for 10 minutes, used two for the salad, and reserved another for garnish at the end.

Arguiñano's salad contains tuna, spring onion, and mayonnaise , although you can add more ingredients and customize the salad to your liking. Carrots, peas, olives, etc. It's all a matter of taste.