Lettuce salad with tuna. Canned tuna salad: recipes

Date of publication: November 20, 2017

Many products are now available that not everyone ate or could afford in Soviet times. But now many housewives want to surprise their families with new flavor combinations and compositions of dishes. For example, avocado quickly entered our lives. Of course, we continue to prepare Olivier, Mimosa, Bride, Caesar and other salads, but it’s time to add to our cookbook.

I discovered tuna quite recently and was surprised that it can be used in a variety of salads and appetizers. And this despite the fact that it contains many microelements and protein. It turns out that by mixing it with vegetables you can have a healthy dinner without any bad thoughts about heavy food and extra pounds.

And at the same time, you can prepare a very nutritious salad based on it by adding rice or eggs to it. I also saw that tuna is sold covered in oil and in its own juice. For example, in the original classic recipe for tuna salad, it comes in an oil filling. For dietary dinner options, it is better to purchase it in its own juice, it will not be so fatty.

Bright tuna salad

• Tuna salad with rice
• Tuna and bean salad
• Salad with tuna and tomatoes
• Tuna and corn salad

Salad with canned tuna: a very tasty recipe with photos

Let's start with the classic recipe for tuna salad, which has one main ingredient and acts as a salad, as an appetizer, and as a filling for sandwiches. Celery has been added to the recipe; I know that not everyone likes it, so you can remove it to suit your taste.

Ingredients:

• 2 cans of tuna
• 1 tsp lemon juice
• Half a stalk of celery
• Mayonnaise
• A little parsley.

This salad is served between two pieces of bread, like a sandwich.

Place the tuna on a plate and crush it a little with a fork to mix it with the oil.

Sprinkle with lemon juice.

Mix this mass with a couple of spoons of mayonnaise.

Add chopped celery stalk and parsley.

It is served on a piece of toasted bread.

Salad with canned tuna and cucumber and egg

A summer version of a salad with an abundance of vegetables, when they are all in the garden or sold fresh in stores. As a salad dressing, you can use different types of sauces, as well as season with olive oil and lemon juice and richer ones: mayonnaise or sour cream.

Ingredients:

• 1 bunch of lettuce leaves
• 2 small cucumbers
• Tomato
• 2 boiled eggs
• Can of tuna

Tear the lettuce leaves and place them in a salad bowl.

Chop the vegetables and eggs and place in a common bowl.

Add tuna from a jar.

Layered salad with tuna and avocado

Layered salads look very impressive and housewives love to serve them on the festive table. The recipe for this salad includes all the ingredients that are very soft and juicy. By the way, I came across the same version of the salad, but also with the addition of an egg. It's not here, but you might want to add it. There is another twist in the filling that will perfectly highlight the taste of avocado.

There are a lot of salads with avocados in autumn and they usually require spices in the form of a mixture of peppers, oregano and Italian herbs, and are always dressed with vegetable oil, not mayonnaise.

For this type of salad, it is better to take tuna in its own juice.

Ingredients:

• 2 tomatoes
• 2 avocados
• 1 can of tuna
• Olive oil
• Juice of half a lemon

Peel and chop the avocado with a fork.

Peel the tomatoes and chop them.

Prepare the salad sauce: add the juice of half a lemon, oregano and salt to the olive oil.

Mix this mixture with mashed avocado.

To lay out the scraps beautifully, we will use a cake ring or a homemade mold.

1st row: avocado.

Row 2: tomatoes and salt.

3rd row: tuna.

Top with sauce made from butter and lemon juice.

This dish is very nutritious and due to the abundance of fatty acids in avocados, it does not require mayonnaise, and we use little oil.

Salad with canned tuna and egg and cheese

Cheese goes well with egg and tuna. Therefore, let's start preparing a salad with its contents, just add some vegetables for freshness.

Ingredients:

• Can of tuna
• 2 boiled carrots
• 2 eggs
• 100 g hard cheese
• 1 medium cucumber
• Mayonnaise and salt

We warm up the tuna.

Grind the cheese and carrots using a fine grater.

The cucumber needs to be peeled and chopped.

Place the prepared tuna on the egg whites.

Then carrots.

The final layer is cheese with mayonnaise and yolk.

A simple salad recipe with canned tuna and cucumber

With a minimum of time and effort, you can prepare yourself a snack or dinner with just two products: tuna and cucumber. By the way, to add zest to this recipe, you can chop several olives. To make the salad tender, the cucumber can be peeled.

Ingredients:

• 1 can of tuna in its own juice
• 3 small fresh cucumbers
• Bunch of fresh parsley
• 1 tsp lemon juice
• 2 tbsp. olive oil
• Pepper

Chop all the vegetables and mix with mashed tuna in a salad bowl.

Acidify with lemon juice and brush with a spoon of olive oil.

This salad recipe probably doesn’t get any simpler and it takes five minutes to prepare.

An ideal dinner for women who watch their figure.

Tuna salad with rice

But for a nutritious lunch for the whole family, we also have our own recipe. Here we will mix tuna with rice.

You can take any rice, but unpolished rice is better, it has less starch, it cooks faster and is much more beneficial.

We will also use corn in this recipe, but if you are not a fan of sweet notes in dishes, then replace it with peas.

Ingredients:

• Can of corn (can be replaced with peas)
• Can of tuna
• 2 boiled eggs
• Half an onion
• Dill
• Glass of rice
• Mayonnaise

Soak the rice to remove unnecessary starch. Cook the rice until done.

When you have bitter onions, then pour boiling water over them.

Mix all the crushed products with 2 tablespoons of mayonnaise and garnish with parsley.

Tuna and bean salad

Another amazing combination is tuna and beans.

Take any beans, but not in tomato juice. More often they use white, but you can even mix both types and it will turn out very tasty and beautiful. Regular tomatoes can be replaced with cherry tomatoes. For this amount of salad you can take two large tomatoes.

Ingredients:

• Can of white beans
• Canned tuna
• 2 fresh cucumbers
• 4 small tomatoes
• 1 sweet bell pepper
• Olive oil

Peel the cucumbers and chop them.

Preparing the tomatoes.

We add cucumber, beans and tuna to them.

Peel the pepper, cut it and add it to the salad mixture in a container.

Lubricate with olive oil and spices.

Salad with tuna and tomatoes

Another recipe for a light and satisfying salad. Tomatoes add sourness to the tuna, which fits perfectly into the overall taste of the salad. You can scald them and remove the skin, or you can leave them as is, after all, fiber has never harmed anyone.

Ingredients:

• 1 cucumber
• 1 tomato
• 1 egg
• A little onion
• Can of tuna
• Olive oil
• Leaf lettuce

Chop the vegetables.

Canned tuna salad - general principles of preparation

Canned tuna salad is a frequent guest of holiday feasts and regular everyday menus. The dish has gained such popularity due to its ease of preparation, excellent taste and beneficial properties of the main ingredients. Tuna meat is very tender, light and does not contain small bones. Canned food goes well with many vegetables (tomatoes, cucumbers, cabbage, boiled carrots, potatoes, etc.), eggs, cheese, canned green peas and corn.

Canned tuna comes in its own juice or oil. Salads made from canned tuna in its own juice are lower in calories than dishes made from canned tuna in oil. In general, tuna is known for its beneficial properties, namely its high protein content and Omega-3 unsaturated fatty acids. This substance is necessary for normal functioning of the brain and cardiovascular system. And vitamin B3, which is part of tuna, strengthens the nervous system. This method of preparation, such as canning, allows you to preserve all the beneficial properties of tuna.

Canned tuna salads are most often seasoned with low-fat mayonnaise or a mixture of olive oil, mustard and lemon juice; sometimes wine vinegar or canned oil itself is used for these purposes.

Canned tuna salad - preparing food and utensils

Preparation of products consists of processing vegetables (washing and further cutting into the desired shape) and preparing the fish itself. To do this, drain the oil or juice from the can into a separate bowl, since the liquid can be useful for dressing a salad, and place the fish itself on a plate and mash it with a fork. You can also cut the tuna into small pieces, but this is not very convenient, since the softness and tenderness of the meat will cause it to fall apart. Other foods need to be boiled, cooled and chopped (for example, carrots, eggs or potatoes).

Utensils you will need are a small saucepan, a deep salad bowl, a bowl for making sauce, a sharp knife, a cutting board and a grater. You can serve the salad in serving plates, small vases or bowls, tartlets, or even in tomato halves.

Canned tuna salad recipes:

Recipe 1: Canned Tuna Salad

This canned tuna salad is good for lunch and dinner, and you can also take it with you to work. This tasty and healthy snack is very easy to prepare: you only need the simplest ingredients and a little free time.

Required ingredients:

• Several leaves of green salad;
• 2 firm tomatoes;
• Can of canned corn;
• 100 g olives;
• Olive oil;
• Salt - to taste.

Cooking method:

Drain the liquid from the canned tuna into a separate bowl, place the fish on a plate and mash with a fork. Some of the canned oil can be used for dressing by mixing it with olive oil. Wash the tomatoes and remove the skin. To do this, you can pour boiling water over them, then cold water and remove the skin with your hands. For slicing, you need to take a very sharp knife so as not to mash the vegetables. Cut the tomatoes into small cubes. Place the fish and tomatoes in a deep bowl. We thoroughly wash the lettuce leaves, dry them and cut them into thin strips or simply tear them by hand. Place the leaves on top of the fish and tomatoes. We drain the liquid from the corn and place it on lettuce leaves. We cut the olives into 3-4 pieces in the form of circles and place them on top of the corn. Season the finished canned tuna salad with oil and salt to taste. Before serving, mix all ingredients.

Recipe 2: Canned Tuna and Green Bean Salad

The dish contains not only canned fish, but also all kinds of vegetables and herbs (green beans, tomatoes, cucumbers, arugula and lettuce), so the salad turns out to be very healthy and dietary.

Required ingredients:

• 2 cans of canned tuna;
• Half a kilo of cherry tomatoes;
• Green beans – 200 g;
• 2 fresh cucumbers;
• 1 avocado;
• Arugula – 70 g;
• Lime – 1 pc.;
• Green salad – a few leaves;
• Salt;
• Vegetable oil – 45 ml;
• Red wine vinegar – 15 ml.

Cooking method:

Place the frozen beans in boiling water and cook for about 5 minutes. Place in a colander and leave to cool. Wash the avocado, peel off the skin, remove the pit, and cut the pulp into small cubes. Wash the lime and grate the zest on a fine grater. Squeeze out the juice. Wash tomatoes, cucumbers and lettuce in running water. Cut the cherry tomatoes in half, cut the cucumbers into thin semicircles. Cut the salad into small pieces. We simply wash the arugula, but do not cut it. Place tomatoes, cucumbers, lettuce, beans, avocado, lime zest and arugula in a deep bowl. Mix everything thoroughly. Cut the canned fish into small pieces and add to the rest of the ingredients. Prepare a dressing from vinegar, oil and lime juice and pour it over the salad. Salt the dish to taste.

Recipe 3: Canned Tuna and Gherkin Salad

All the salad ingredients combine perfectly to taste, resulting in a satisfying and tasty dish.

Required ingredients:

• Can of canned tuna;
• Gherkins – 9-10 pcs.;
• Onion head;
• Radishes – 7-8 pcs.;
• Arugula;
• Mustard – 5 ml;
• Mayonnaise – 30 ml;
• Olive oil – 75 ml;
• Wine vinegar – 15 ml;
• Salt;
• Ground black pepper.

Cooking method:

Drain the liquid from the canned food, place the fish on a plate and mash with a fork. Peel the onion and chop it together with the gherkins very finely. Add gherkins and onions to the tuna, add mustard and mayonnaise, mix thoroughly. Wash the radishes and cut into thin slices. Take another bowl and put the radishes and washed arugula there, add oil, vinegar, a little pepper and salt, mix thoroughly. Serve the dish like this: place radishes with arugula on serving plates, and top with canned tuna salad. You can decorate the dish with quartered hard-boiled eggs.

Recipe 4: Canned Tuna and Red Bean Salad

This healthy, light and tasty dish is perfect for a family dinner. The salad can be a side dish or served as an independent dish.

Required ingredients:

• Lettuce leaves - a small bunch;
• Beijing cabbage - a small fork;
• Tomatoes – 3 pcs.;
• 1 lemon;
• Mustard – 5 ml;
• 3 cloves of garlic;
• Olive oil – 30 ml;
• Can of canned red beans;
• Salt;
• Ground black pepper.

Cooking method:

Wash the cabbage and cut into thin strips. Cut the tomatoes into thin half rings. Wash the lettuce leaves and tear them by hand. Place the canned food in a deep plate along with the juice and mash with a fork. Drain the liquid from the beans. Place fish, tomatoes, beans, cabbage and lettuce in a deep salad bowl. Separately, prepare the dressing: mix olive oil, pressed garlic and a quarter of lemon juice in a small bowl, add mustard, salt and pepper. Beat the mixture thoroughly. Season the canned tuna and red bean salad with the prepared sauce and mix the ingredients thoroughly.

Recipe 5: Canned Tuna Salad with Cheese

This layered canned tuna salad is perfect for any occasion, especially when presented beautifully in small glasses. True, it will take additional time to lay out each portion.

Required ingredients:

• 1 can of canned tuna;
• Hard cheese – 160 g;
• 2 fresh cucumbers;
• 4 chicken eggs;
• 1 small carrot;
• Mayonnaise - to taste.

Cooking method:

Wash the carrots, peel and boil until tender. Hard-boil the eggs and cool. Divide the cooled eggs into yolk and white. Grate or chop the protein and place in the bottom of serving bowls. Cover with a layer of mayonnaise. Drain the oil from the canned food, mash the fish with a fork in a separate dish, and spread it in an even layer over the whites with mayonnaise. Wash the cucumbers, peel off the too thick skin, grate the cucumbers and place on top of the fish. Coat the cucumbers with a thin layer of mayonnaise. Finely chop or grate the carrots and place them in an even layer on top of the cucumbers. The next layer after carrots is grated cheese. Coat the cheese with mayonnaise. Sprinkle the salad with grated yolks and garnish with herbs, olives or boiled carrot figures. Canned tuna salad with cheese is ready!

Canned tuna salad - secrets and useful tips from the best chefs

The biggest secret of canned tuna salad is the freshness and quality of the canned food. And one more tip: it is better not to use many different ingredients, as they can overwhelm the delicate taste of the tuna.

News of show business.

You can make a lot of delicious dishes from canned tuna. Each recipe is not particularly complicated, so such snacks can be prepared both for everyday snacking and for a holiday feast. Tuna salad is an original, not boring option that lovers of fish dishes will definitely like.

You can make a lot of delicious dishes from canned tuna.

Sea fish dishes are considered light and healthy, so the recipes that we will share with you are ideal for all those who care about their health. You can add vegetables, eggs, rice and exotic foods to the dish. If you don't want to use mayonnaise, you can season it with lemon juice. The prepared salad is even stuffed with tomatoes or eggs - the result is an aesthetic appetizer.

We invite you to prepare a simple but original salad with tuna and avocado. The last ingredient will add zest to it and decorate any holiday table.

This salad will decorate any holiday table

For this you will need:

• 185 gr. canned tuna in oil;
• 2 pcs. avocado;
• 2 small cucumbers;
• 1 clove of garlic;
• mayonnaise.

The recipe can be easily mastered by a novice cook. First you need to peel the avocado, cut it in half lengthwise, and remove the pit. Using a spoon, carefully scoop out the pulp from the halves and set aside. We will use them instead of a salad bowl.

Finely chop the avocado pulp and mix with the fish. Add cucumber, cut into strips, chopped garlic and mayonnaise. Mix everything thoroughly and place in prepared avocado boats. The dish is ready, you can serve it to the table!

Pasta with canned food

This is a very unusual snack recipe with pasta, canned fish and beans. In everyday cuisine, it can even replace the main dish, as it turns out to be very satisfying.

A hearty, protein-rich salad that can replace a main course.

To make tuna and bean salad, you will need:

• 450 gr. pasta;
• 300 gr. canned tuna;
• 300 gr. canned beans;
• 1 cup of grated hard cheese;
• ½ cup chopped onion;
• ¼ cup chopped parsley;
• 2 tbsp. a spoonful of white vinegar;
• 1 teaspoon salt;
• ¼ teaspoon ground black pepper.

First you need to boil and cool the pasta. Then mix the tuna, beans, onion and parsley. For the dressing, mix vinegar with salt and pepper. Place the pasta in a salad bowl, add the fish mixture and grated cheese, pour over the dressing and mix thoroughly. Tuna salad is ready! Bon appetit!

Snack with corn and rice

Below is another simple and delicious snack recipe with canned food, egg and rice. It cooks quickly and will be a great breakfast or dinner option for your family.

This dish is perfect for breakfast or dinner.

Ingredients you will need to make tuna and rice salad:

• 100 gr. rice;
• 2 chicken eggs;
• 1 onion;
• mayonnaise to taste;
• salt and ground black pepper to taste.

This recipe will not cause any hassle in execution. Rice must be rinsed several times under running cold water until the water becomes clear. Boil rice and water in a ratio of 1:2 for 20 minutes. After the rice is cooked, give it time to cool.

Boil hard-boiled chicken eggs. Cool them, peel them and cut them into small cubes. Chop the onion.

Place the canned tuna in a salad bowl and mash it using a fork. Add corn, rice, eggs, onions and mayonnaise, salt and pepper to taste and mix everything well. A delicious, tender snack of canned tuna with corn, rice and egg is ready!

Classic French cuisine

Try preparing an unusual tuna salad with basil called “niçoise”, invented by chefs in the city of Nice. Despite its French origin, nicoise is prepared in many countries around the world, which is why the recipe for its preparation often differs from the original. Regardless of this, the dish turns out juicy, tasty and most importantly light, and you and your loved ones will definitely like it.

Niçoise salad was first prepared by chefs from the city of Nice

To make tuna nicoise you will need:

• 1 bunch of lettuce leaves;
• 6 cherry tomatoes;
• 3 chicken eggs;
• 3 onions;
• a bunch of green onions and parsley;
• 1 can of canned tuna;
• 1 bell pepper;
• 200 gr. green beans;
• 2 tbsp. spoons of small olives;
• 8 pcs. anchovies;
• 3 teaspoons lemon juice;
• 7 tbsp. spoons of olive oil;
• 2-3 cloves of garlic;
• 7-8 basil leaves;
• 1.5 tbsp. spoons of wine vinegar;
• salt and pepper to taste.

First of all, let's prepare the dressing. It is better to use homemade one, the recipe for which is described below. After all, salad dressing can play a decisive role in creating its taste.

Mix olive oil and chopped 2 cloves of garlic with basil, add wine vinegar, salt and pepper. Let the dressing sit. The basil dressing itself has an extraordinary taste, which is then transferred to the entire salad.

Boil the beans in slightly salted water for 5 minutes, and then immediately pour cold water over them to preserve the elasticity and color of the beans. In a preheated frying pan with olive oil, fry the beans with crushed 1 clove of garlic for 1 minute. Sprinkle the beans with parsley, remove from heat, cool and drizzle with olive oil and lemon juice.

You also need to boil the eggs. In the meantime, chop the tomatoes, bell peppers, onions and green onions. Place layers of nicoise in a salad bowl in the following order: lettuce – onions – peppers – tomatoes – beans.

Then we repeat the layers several times in the same order. Drizzle with basil dressing. Before serving the nicoise, place the tuna cut into pieces, olives with egg and anchovies on top.

Salt and pepper again, sprinkle with lemon juice, sprinkle with green onions. French nicoise is ready! You can serve it to the table! Bon appetit!

Fish salad with arugula and cherry tomatoes

This salad requires minimal effort to prepare.

You will need:

• 1 can of canned tuna;
• 300 gr. fresh arugula;
• 300 gr. cherry tomatoes;
• 10 pieces. quail eggs;
• 1 lemon;
• olive oil;
• balsamic vinegar;
• salt and ground black pepper.

This recipe will not take much time and effort. To prepare the dressing, squeeze lemon juice, add salt and pepper, olive oil and mix everything thoroughly. We also boil and cool the quail eggs. Mash the tuna with a fork. Transfer the tuna to a salad bowl and place arugula on top. Place cherry tomatoes cut in half on top of the arugula, and then quail eggs cut in half.

After pouring the dressing over the salad with tuna and tomatoes, you need to mix it carefully. Now you can serve the dish to the table!

Healthy low calorie snack

This tuna salad will delight you with its exquisite taste, its preparation will not take much time, and the recipe can be easily executed by a small cook. Tuna and corn salad contains few calories, but it contains plenty of healthy vitamins and minerals.

Low-calorie, but rich in vitamins and minerals salad, very easy to prepare

To make tuna and corn salad, you will need:

• 1 chicken egg;
• 200 gr. canned tuna;
• 1 fresh cucumber;
• 200 gr. canned corn;
• 50 g lettuce leaves;
• 2 tbsp. spoons of olive oil;
• half a red onion;
• 1 tbsp. spoon of lemon juice;
• salt and ground black pepper to taste.

It is necessary to disassemble the tuna into small pieces. Cut the cucumber into strips, and boil the egg and cut into cubes. Lettuce leaves need to be torn into large pieces. Peel the red onion and cut into half rings.

Place all prepared ingredients in a salad bowl, add corn, salt and pepper, season with lemon juice and olive oil. Mix well. The dish is ready to be served. Your guests will definitely appreciate the tuna and corn salad you prepared and will ask you to rewrite the recipe.

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Classic tuna salad

If we talk about the classic canned tuna recipe for Americans, then this is something like our snack sandwich spread.

Mash the tuna, add a lot of mayonnaise, salt, a little finely chopped celery stalk, sometimes lightly chopped herbs and mix until a homogeneous mass.

So much for the classics. The mixture is spread on pieces of vegetables and croutons, wrapped in thin pancakes and placed in a cut bun.

Tuna sandwich - what Hollywood movie about a big family could do without this school breakfast? The ordinary spread described is between two pieces of bread.

Somehow all this is boring... And poor thing, don’t you think? And you certainly can’t call it diet food. A lot of mayonnaise and salt, little fiber, a minimum of colors, vitamins and drive from contrasting combinations.

We offer you others - much more interesting! - recipes in the hope of introducing canned tuna into your menu. We count on you to make the right choice from the store shelf - only light varieties (!).

All the colors of summer in a healthy salad

We need (for 5-6 servings):

• Canned tuna (light) - 150-180 gr
• Large lettuce leaves - 2 pcs.
• Sweet pepper (red) - 1 pc.
• Large olives without pits - 5-8 pcs.
• Parsley (or cilantro) - 4-5 sprigs
• Canned corn - 2 tbsp. heaped spoons
• For the sauce: Activia yogurt (non-drinkable, thickened, in a low box), granulated garlic (or 2 cloves of fresh garlic), salt and seasonings to taste.

How we cook.

We follow the principle of dietary salads - noticeable chopping of ingredients. In fact, this is how we get a bulky dish and help digestion, because it becomes easier to chew the salad.

How we grind the ingredients: We cut lettuce leaves with a knife into narrow and short strips (after removing the thick middle part), olives into quarters, and peppers into small pieces. Drain the water from the tuna and mash the meat with a fork. We chop the greens with a sharp knife - randomly in size (we like it when we can feel the parsley).

The sauce is simple and low in fat: Add garlic to Activia (either granulated or fresh, passed through a press), add salt to the mixture and sprinkle with your favorite seasonings. It’s a rare occasion when everything from red paprika to Italian mixture will be at your disposal.

Combine the cuts, add corn, pour sauce. Voila! It’s a joy for the eye, and it’s no hindrance to the figure, and the light ingredients are a complete benefit!

Simple and satisfying tuna in Russian

We need (for 4 servings):

• Tuna (light) canned in its own juice - 1 can (150-180 g)
• Pickled cucumbers - 2-3 pcs. medium size
• White onion (or blue) - 1 pc. (small)
• Boiled eggs (hard-boiled) - 3 pcs.
• Mayonnaise - 3 tbsp. spoons

How to cook.

Three eggs on a coarse grater, cut cucumbers and onions into small cubes, mash the tuna pulp with a fork (drain the water from the can). Mix the ingredients, add salt and pepper - and you’re ready to eat!

Canned corn fits perfectly into this salad - 2-3 tablespoons.

Ideally, it would be better for the dish to sit for 10-15 minutes before serving. This is the right finishing step for any salad from our selection.

Minute salad with boiled egg

We need (for 4 servings):

Preparation.

Can this super-fast activity be called “cooking”? A rhetorical question. They built it, put it together, cooked it up, mixed it - it goes much better with a five-minute salad.

Chop all the ingredients with a fork, mix, salt, pepper and generously sprinkle with paprika. You haven't finished reading yet, but we've already done it!

Serve with saltine crackers or thickly on a slice of toasted white bread. A sweet twist to any salad with canned tuna in a classic recipe with heavy chopping: with a flick of the hand, the salad turns... into a snack spread!

A secret for those who don’t like exotic fruits.

• You can easily do without avocados: the taste and speed of cooking will not be affected. Take any hard cheese and cut it into small cubes. Or canned white beans, be sure to add soy sauce to the dressing. Nourishing, simple, versatile!

Spring tuna with tomatoes and beans

This recipe impresses with its simplicity. First you prepare almost the most famous salad with cucumbers and tomatoes, and at the end you add tuna meat and canned beans to it. Chop the vegetables as you like, drain the canned water, crush the tuna with a fork, and add the beans as is. Season with olive oil, lemon juice, salt and spices. Nourishing, fast and beautiful! Lots of protein and not a lot of calories.

Watch how a charming girl who managed to lose significant weight on proper nutrition prepares this dish:

Greek tuna with olives

What we need (for 4 servings):

• Tuna (light) - 150 grams (canned in its own juice)
• Bell pepper - 1 pc. (red)
• Pitted olives - 5-8 pcs.
• Pickled capers (medium or small) - 1 tbsp. spoon
• Blue onion (Crimean) - ½ medium-sized onion
• Parsley (coarsely chopped) - 1 tbsp. heaped spoon
• Mayonnaise - 2 tbsp. spoons
• Lemon juice - 1 tbsp. spoons
• Salt, pepper - optional (most likely you won’t want it)

Let's cook simply!

Drain the juice from the can and mash the tuna with a fork.

Cut the pepper and blue onion into small cubes, olives into 4 parts.

If you haven’t tried capers yet, it’s time to find out and feel free to add them to a new savory dish.

Mix all the ingredients, season with mayonnaise and lemon juice, salt and pepper - everything is ready!

Be aware that capers may have a noticeably salty taste. Add half the usual amount of salt at the very end and taste.

An effective presentation of the salad is in a cross-cut tomato on a bed of any lettuce leaves. You will need 4 large tomatoes, a sprig of mint, herbs for lining and a few strokes with a tablespoon.

New classic with cucumbers and apple

We offer you a Russified version of the classic tuna salad with which we started our story. The Americans had tuna, mayonnaise and a stalk of celery... Not a lot.

Let's bring the picture to life and spare no imagination. Add to a standard can of tuna in its own juice half a green apple, 3 hard-boiled eggs, 3 medium cucumbers, 3 stalks of celery, 1/3 large blue onion. Chop all the vegetables into small cubes, mix with tuna, season with mayonnaise (2 tablespoons), salt and pepper to taste. The recipe sparkled with a new taste and became noticeably lighter per serving!

In many countries in Asia and Europe, tuna is the most popular fish. And there is a good explanation for this: tuna meat is extremely healthy and contains a huge amount of vitamins and amino acids. The dietary properties of tuna have also long been appreciated by all adherents of proper nutrition and a healthy lifestyle. For those who want to lose weight, tuna is just a godsend. But even if you don’t make any special plans for health improvement, then dishes with tuna are, first of all, delicious. Perhaps you haven’t thought about tuna before, and haven’t even noticed it on store shelves, but today I’ll tell you how to make a salad with canned tuna and fall in love with this fish forever. Let's analyze and try the most popular recipes.

This is a very simple and light salad. To prepare it you will need a simple set of ingredients and a minimum of time, no more than five minutes. You can enjoy this delicious canned tuna salad both in winter and summer, on any day when you want something light and very tasty.

• canned tuna in its own juice - 1 can,
• fresh cucumbers - 1-2 pieces, small size,
• green salad - 0.5 bunch,
• boiled eggs - 2-3 pieces,
• lemon,
• olive oil,
• salt and pepper to taste.

Preparation:

1. Tuna salad is almost always prepared quickly. In the case of this recipe, the longest part is boiling the eggs. Hard boil them in advance and be sure to cool. Cut the cooled and peeled eggs into slices.

2. Tear the green salad into pieces. You know the biggest secret of the chefs of the best restaurants regarding lettuce leaves? Lettuce should not be cut with a knife, because when cutting, the lettuce cells are destroyed and the released juice gradually begins to spoil the taste and give off a bitter taste. If you want a tasty salad, tear it finely with your hands.

If your salad accidentally sits on the counter and wilts, soak it in a bowl of ice water for 20-30 minutes before preparing the salad. It will become fresh and crispy again.

3. Wash the cucumbers; if the skin is bitter, cut it off. Cut the mug into thin halves. This way the slices will go well with the egg pieces.

4. Remove the tuna from the can without liquid and break it into pieces with a fork.

5. Place all ingredients in a bowl and add a teaspoon of freshly squeezed lemon juice and two tablespoons of olive oil.

6. Add salt to taste, mix well and serve immediately.

The tuna salad is just to die for. Bon appetit!

Delicious salad with tuna and beans

Incredibly tasty, light, but at the same time surprisingly satisfying salad. This will save you from hunger pangs for a long time, since fish and beans have high nutritional properties, but do not contain fat. An excellent lunch salad or light snack to accompany your main meals. You can eat a salad with tuna and beans even at night and not be afraid of ruining your figure.

To prepare you will need:

• canned tuna (preferably not in oil) - 1 can,
• canned white beans - 1 can,
• red onion - 1 onion,
• cherry tomatoes - 200-250 grams,
• fresh lemon - half,
• fresh parsley - a small bunch,
• Dijon mustard - tablespoon,
• olive oil - 3 tablespoons,
• salt and pepper to taste.

Salad preparation:

1. Cut the onion into half rings. Halve the cherry tomatoes and finely chop the parsley.

2. Break up the tuna in the can with a fork. Open the beans and drain the liquid.

3. Place tuna, onion, beans, tomatoes and herbs in a bowl.

4. Prepare the dressing in a separate bowl. To make it, mix a tablespoon of mild Dijon mustard, three tablespoons of olive oil, and squeeze the juice from half a lemon. Add salt and ground black pepper. Then stir everything with a spoon or whisk until smooth.

Season the salad with the prepared sauce and mix everything thoroughly.

Bon appetit and healthy lunch!

Recipe for tuna and corn salad

A simple and satisfying salad with a wonderful combination of fish and corn can be both a delicious lunch and a dish for guests on the holiday table. It prepares extremely quickly, so even the sudden arrival of friends and relatives will not be a problem for you.

For tuna and corn salad you will need:

• tuna - 1 can,
• canned corn - 1 can,
• salted or pickled cucumbers - 3-4 jokes,
• eggs - 4 pieces,
• onions - 1 onion,
• fresh dill - a small bunch,
• mayonnaise or natural yogurt for dressing,
• salt and pepper to taste.

Preparation:

1. Remove the tuna from the can and break it into small pieces with a fork. For a salad, tuna in its own juice is best suited, as it retains more nutrients. In addition, this recipe uses mayonnaise or yogurt as a dressing, which means additional fish oil will make it even more fatty.

Choose tuna in oil when the salad is dressed with oil or sauces based on it, since then you can simply reduce the portion of oil in the dressing and only benefit from the taste.

2. Finely chop the hard-boiled eggs using a knife or egg slicer. Add to the tuna in the salad bowl.

3. Drain the corn and add it to the rest of the ingredients.

4. Finely chop the cucumbers into cubes. If you use salted ones and their skin is too hard, you can cut it off. This will make the salad more tender and softer.

5. At the end, add finely chopped dill and mix everything well. When dressing the salad, keep in mind that cucumbers will already give a certain saltiness to the salad, so taste it before adding salt. The same applies to mayonnaise.

If you plan to make the dressing more dietary, use natural unsweetened yogurt.

Simple salad with tuna and rice

This is the kind of tuna salad that is a complete, delicious lunch or dinner in our family. We eat it from plates or put it on bread in the form of sandwiches. It's very tasty, be sure to try it. It turns out especially great if you toast the bread a little in the toaster. And it’s delicious with any bread: white, black, grain.

This snack is a great way to satisfy your hunger.

To prepare you will need:

• rice - 0.5 cups,
• fresh or pickled cucumbers – 2-3 pieces,
• boiled eggs - 3-4 pieces,
• hard cheese - 100-150 grams,
• onions - 1 piece,
• greens and mayonnaise to taste.

Preparation:

1. Prepare rice in advance. Boil it and cool it. It is preferable to use rice that remains fluffy after cooking rather than using it to make porridge.

2. Hard-boil the eggs, cool under running cold water and peel. Then chop them finely.

3. Cut the cucumbers into small cubes.

4. Peel and scald the onion; to do this, pour boiling water from a kettle for just a couple of minutes. After this, drain the water and let cool. This will remove excess heat from the onion. Cut it into small cubes.

5. Grate the cheese on a coarse grater.

6. Break the tuna into small pieces with a fork. Please note that if you reserve the liquid from the jar, your salad will be more moist. This may not be very convenient if you are going to eat tuna salad sandwiches. The salad will spread and the bread underneath will get soggy.

7. Mix all the ingredients in a large salad bowl, add fresh herbs and season with mayonnaise. This amount will require 3-4 tablespoons, but you can add it to taste and depending on your preferences. Add salt and pepper after dressing, because mayonnaise, as well as pickles, will add their own saltiness.

Bon appetit!

Salad with tuna and potatoes

Fish and potatoes are a very winning duo. And canned tuna should be no exception. If we are not preparing a hot dish from potatoes and tuna, then salad will be the best alternative.

To prepare you will need:

• potatoes - 2 pieces,
• eggs - 1-2 pieces,
• greenery,
• green peas (optional) - 100 grams,
• olive oil - 1 tablespoon,
• white wine vinegar - 1 tablespoon,
• mustard seeds - 1-2 teaspoons,
• a little greenery
• salt and pepper to taste.

If you have guests or a large family requires dinner, increase the amount of ingredients proportionally.

Preparing tuna and potato salad:

1. Start by boiling jacket potatoes and hard-boiled eggs. Cool and peel both products.

2. Cut the potatoes into cubes. Chop the eggs finely.

3. Remove the tuna from the can without liquid and break it into pieces with a fork. You can use not only canned tuna, but also fresh, pre-baked or boiled.

4. If desired, you can add green peas. For this amount of food, use about half a standard can of canned peas.

5. Finely chop the greens. Then combine all ingredients in a large salad bowl.

6. Prepare the dressing. To do this, mix olive oil with vinegar, mustard seeds, salt and pepper.

7. Season the salad with the resulting sauce and leave it in the refrigerator for a while to let it brew.

After this, a delicious salad with tuna and potatoes can be served as an appetizer or a complete dietary meal.

This salad is both filling and healthy at the same time.

If desired, these same products can be seasoned with mayonnaise. The taste of the salad will, of course, change, but this option is also very good for family cooking.

I love salad with tuna and potatoes even more than with rice, because in principle I am a big fan of potatoes and dishes made from them.

Salad with tuna, Chinese cabbage (Chinese salad) and croutons

If you want a very light salad, it’s hard to come up with an easier one than this one. In my opinion, this is something like a Caesar fish salad. There are actually much fewer ingredients and the taste is different, but the salad with tuna and Chinese cabbage is still wonderful and you will definitely like it.

Beijing cabbage is a very close relative of the well-known white cabbage. Chinese cabbage is in no way inferior to it, and in some ways even superior. For example, with its softer and more delicate taste and the absence of a sharp characteristic odor. In China and Japan, many dishes are prepared from such cabbage, but in our latitudes they prefer to use Chinese cabbage in salads.

Tuna salad was no exception, and we will even prepare it with Chinese cabbage.

To prepare you will need:

• canned tuna - 1 can,
• Chinese cabbage - head,
• crackers - 150 grams,
• mayonnaise to taste.

Preparation:

1. The salad is prepared in literally five minutes. First of all, rinse and dry the Chinese cabbage thoroughly. Make sure all leaves are fresh and crispy. Cut them into large pieces or tear them by hand. Use the thick, fleshy core of the leaf as desired; not everyone likes its taste.

2. Add tuna to the salad. First break it into small pieces with a fork. You can do it right at the bank.

3. Place croutons on the salad. Rye ones with your favorite flavors are perfect. We prefer to cook with croutons, the taste of which will not overwhelm the taste of the fish, but you can use the one that is most pleasant to you.

You can also prepare croutons yourself by drying pieces of rye bread in the oven or frying them in a frying pan.

4. Season the tuna salad with mayonnaise and mix well. Salt and pepper it to your taste.

Serve the salad right away, before the croutons have time to get soggy and are still crispy. But even after steeping for a while, the salad will remain tasty.

The most tender, juicy and completely unsweetened fruit. That's what an avocado is. An irreplaceable product for health benefits that can prevent heart and circulatory diseases, helps lose weight and is even an aphrodisiac. Add one of the most delicious and healthy fish to avocado and you get tuna and avocado salad.

Have you still not tried this salad and consider it downright exotic? Turn your world upside down and discover this delicious taste!

To prepare you will need:

• canned tuna - 1-2 jars,
• avocado - 2 pieces,
• red onion - half,
• sweet pepper - half,
• lemon juice - 3 tablespoons,
• greenery,
• mayonnaise,
• salt and pepper to taste.

Preparation:

1. The most difficult thing about avocado salad is preparing this fruit correctly. To remove the tender flesh from the hard skin, cut around the avocado so that the knife hits the large pit in the middle, dividing the fruit in half. Then slightly turn both halves in opposite directions, they will separate, and the bone will remain in one of them. If you turn the bone a little more, it will come out easily. After this, take a spoon and scrape out the avocado pulp so that you are left with some kind of plates of peel. You can serve salad in them. It will be very original and beautiful.

Cut the avocado pulp into small cubes.

2. Chop the sweet pepper and onion finely as well. If you don’t like the spiciness of fresh onions, scald them with hot water before cutting them.

3. Place salad ingredients in a bowl. Open a can of tuna and shred the fish into pieces with a fork. Add to salad and sprinkle with lemon juice.

4. Then season with mayonnaise and mix well. Salt and pepper to taste. Place the prepared tuna and avocado salad in “plates” made from the skin of the fruit. Garnish with greens and serve on the festive table.

Believe me, your guests will not expect such an unusual and tasty dish. Surprise them and add your new culinary masterpiece to their list of favorite recipes!

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