Fresh, incredible healthy salad with tuna and cucumbers will decorate any table. Prepare it with fresh or pickled cucumbers.

If you stick healthy eating, then this salad is definitely for you. Easy, tasty, fast and healthy - pure health!

• Tuna, canned in own juice— 1 bank
• Cherry tomatoes - 5-6 pcs.
• Chicken egg - 2 pcs.
• White onion - 1 pc.
• Large cucumber - 1 pc.
• Olive oil - 2 tbsp. spoons
• Lettuce - 100 g
• Parsley - a couple of sprigs
• Salt - to taste
• Ground black pepper - to taste

To prepare vegetable salad with tuna, prepare everything necessary products. Wash the vegetables, dry them, drain the water from the tuna. Boil the eggs for 8 minutes and immediately cool in cold water.

Place clean salad leaves in a convenient bowl, season with olive oil, salt and pepper, and stir.

Place lettuce leaves on a serving platter.

Place pieces of canned tuna in its own juice in the center.

Slice the cherry tomatoes and place them on the salad.

Next, slice the cucumber and add to the salad.

Carefully cut the egg into four parts, place it on the salad, sprinkle it with a little olive oil, salt and pepper. Garnish with parsley leaves.

Sprinkle sweet white onion slices over the top of the salad.

Serve delicious, easy and healthy vegetable salad with tuna immediately after cooking.

Recipe 2, step by step: tuna salad with eggs and cucumber

Don’t be afraid to eat such yummy food, even if you have a fasting day or are taking care of proper nutrition. In this delicious fish contains a huge amount of useful nutrients and proteins. Even after undergoing heat treatment, vitamins and amino acids do not lose their properties. By the way, doctors recommend eating tuna meat for people prone to depression.

Sea fish lifts your spirits by eliminating stress and tension. The combination of fish with cucumbers and egg gives the dish a unique taste and aroma. Try it and see for yourself! You will definitely like this salad with tuna, cucumber and egg.

• canned tuna – 1 can,
• egg – 2 pcs,
• cucumber – 2 pcs.
• green peas – 5 tbsp. spoons,
• green onions - a small bunch,
• mayonnaise - to taste.

Boil the eggs hard in salted water, then pour in cold water for a few minutes, we do this so that during cleaning the shell is well separated from the internal component. Wash the onions and cucumbers and soak them paper towel. Cut the cucumbers into small cubes. Transfer to a salad bowl.

Drain the liquid from the canned tuna, place it in a salad bowl, crush it with a fork, separating the fish into pieces.

Add green peas and finely chopped onions to the cucumbers and fish.

Cut the boiled eggs into cubes and place in a bowl with the remaining ingredients.

Season with mayonnaise, mix, add salt if necessary.

Salad with tuna, cucumber and egg is ready. Top with green onions or other herbs.

Recipe 3: Cucumber Salad with Canned Tuna

Great recipe balanced nutrition– the perfect combination of fish and fresh vegetables. The classic version of canned tuna salad with egg is more high-calorie and filling, so all men, without exception, will like it.

• Canned tuna - 550 grams;
• 5 village eggs (or premium eggs);
• 1 yellow bell pepper;
• 1 red bell pepper;
• 3 medium tomatoes;
• 2 small cloves of garlic;
• Mustard on the end of the knife;
• Greens for decoration (cilantro, parsley, apple celery);
• Mayonnaise to taste.

The eggs can be hard-boiled and mashed with a fork, or you can simply chop them in any order - the main thing is to chop the egg as little as possible.

Then you need to separate the peppers into bright small cubes.

Then the grated garlic cloves are mixed with mayonnaise and mustard.

The tuna is also shredded with a fork and mixed with the rest of the ingredients.

Finely sprinkled greens are sprinkled on top - you can start the meal!

Recipe 4: salad with tuna and pickles (with photo)

• Rice 200 grams (ready)
• Eggs 3 pieces
• Several pickled or pickled cucumbers
• Pickled pepper 1 piece
• Tuna in its own juice 2 cans
• Mayonnaise or Greek yogurt 3 tablespoons
• Pepper to taste
• Salt to taste

Cook the rice or take some that was cooked last night but not eaten for some reason. I know this happens sometimes with side dishes.

Cut the cucumbers into small cubes and drain the released liquid.

Cut the pickled peppers into strips and, just like with cucumbers, drain the brine from them.

Hard-boil the eggs, cool and peel them. Then cut them into cubes.

Mash the tuna with a fork without draining the liquid.

In a large bowl, combine cucumbers, peppers, rice, tuna and eggs. Salt and pepper the salad to taste.

Add dressing, which could be mayonnaise or Greek yogurt. You can also mix Greek yogurt with mayonnaise or mayonnaise with sour cream, it's all to taste. Mix the resulting salad well, check if there is enough salt and pepper.

You can keep the salad in the refrigerator for a little while to make it colder, or you can serve it right away. The salad turns out hearty, so serve it separately, or on festive table, garnished with fresh herbs. Bon appetit!

Recipe 5: Salad with canned tuna and fresh cucumber

The main ingredient of the salad is, of course, tuna. It is very good if you buy fish in natural oil, this is possible if the production is located directly at the place where the fish was caught. Then the fish is preserved fresh without adding oil or other additives. If the plant is located thousands of kilometers from the fishing industry, then it is clear that the technological process is designed for frozen fish, and therefore the composition of the finished product changes.

• chicken eggs - 3 pcs.,
• peas in their own juice - 1 can,
• tuna (in oil) - 1 can,
• potato tubers - 1 pc.,
• fresh cucumber fruit - 1 pc.,
• onion - 0.5 pcs.,
• salt,
• spices,
• mayonnaise sauce

Open the can of tuna and drain the liquid, and mash the fish a little.

Wash the fresh cucumber in water, dry it with a towel and cut it into cubes.

Cook the potatoes in their skins until they become soft. Then cool it, peel it and cut it into medium cubes.

Cook chicken eggs for 8-10 minutes so that they are hard-boiled. Then we remove the shells and chop them with a knife.

Place all the chopped ingredients in a salad bowl, add the fish and peas strained from the liquid.

Finely chop the onion and turnip with a knife, and then pour boiling water over it for 10 minutes to remove unnecessary bitterness. Then drain the water and add the onion to the bowl.

Season to taste with spices and mayonnaise sauce.

Salad with canned tuna and cucumber, boiled eggs and sweet corn is ready. Bon appetit!

Recipe 6, simple: tuna salad with cucumbers (step-by-step photos)

Today I suggest you and I prepare a delicious and simple salad of canned tuna with egg and fresh cucumber. Since tuna is canned in its own juice or oil, the fish turns out to be quite fatty, so you can season the salad with a spoon vegetable oil or not refuel at all.

There are few calories in such a dish, so canned tuna salad, the recipe for which you will see below, can well be considered dietary. Since it takes very little time to prepare, it is better to make it before serving, otherwise, due to the juicy ingredients, it may simply “drain” and will not be as tasty.

• 1 fresh cucumber
• 2 chicken eggs,
• 150 g canned tuna,
• 3-4 sprigs of fresh herbs,
• salt to taste,
• spices,
• sesame seeds.

Wash and dry the fresh cucumber, trim the ends. Test the cucumber for bitterness so as not to spoil the whole salad. It is better to cut off the hard peel. Cut the vegetable into small cubes.

Boil chicken eggs hard-boiled, cool in ice water and clean it. Then cut them into cubes as well.

Open a can of canned tuna. Excess liquid (oil) can be drained. Fish can be preserved as a whole piece, 2-3 medium pieces or chopped for salads. In any case, the fish needs to be chopped with a fork to the desired state.

In a salad bowl, combine chopped eggs, cucumber and add canned fish. Stir, taste for salt, spices, add what is missing.

Wash and dry fresh herbs. Chop finely. You can take dill, parsley, green onions, basil - if desired.

A delicious salad with canned tuna, cucumber and egg is ready.

Transfer it in portions to small salad bowls or serve in a common dish. Before serving, garnish with chopped herbs and sesame seeds.

Recipe 7: delicious tuna salad with cucumbers and corn

This tuna and corn salad, like most fresh vegetable salads, should be prepared ahead of time and served immediately. If it sits, the vegetables will release juice and there will be too much liquid in the salad, and too little pleasure from the dish.

• 200 grams of your favorite salad greens, tear or chop with your hands (I have small bean salad)
• 2 medium ground cucumbers, peeled and cut into half circles
• 15 cherry tomatoes, each cut in half
• 100 grams bacon, cut into thin strips
• 2 tbsp. sesame seeds
• 2 cans (185 grams each) tuna in its own juice
• 1 avocado, peeled and coarsely chopped
• 100 grams canned corn, drained
• 1 shallot, cut into slices (you can replace ½ onion)

For refueling:

• 120 grams of mayonnaise
• 100 ml liquid from canned cucumbers or pickles
• 1 tbsp. soy sauce
• 1 tbsp. ketchup

Brown the bacon in a dry frying pan or on a baking sheet in the oven.

Toast the sesame seeds in a dry frying pan and remove from heat.

In a small bowl, mix all the ingredients for the dressing.

Add onion, stir and leave to marinate for 5 minutes.

Place leafy greens, cucumbers and cherry tomatoes in salad bowls.

Pour half the dressing over the salad, top with the pickled onions, and evenly distribute the avocado and corn.

Place bacon on top, breaking it up with your hands, and tuna, distributing the fish evenly over the surface of the salad.

Drizzle the remaining dressing over the salad and sprinkle with toasted sesame seeds.

Recipe 8: delicious salad with eggs, fresh cucumbers and tuna

• 1 can of canned tuna,
• 2 pcs. chicken eggs,
• 2 fresh cucumbers,
• 2 salad onions,
• 1 bunch of greens,
• 2-3 tbsp. l. olive oil.

Chop fresh cucumbers into rings. Taste the peel to make sure it is not bitter. It is better to cut off the bitter peel.

Boil chicken eggs until tender, then peel them and cut into slices.

Cut the salad onions into rings. You can use white lettuce or purple onions.

Place fresh, washed greens on the bottom of the plate. I used both dill and parsley. Lettuce leaves would also be good. Randomly distribute cucumber rings, onions and egg slices onto the greens.

Finally, remove the tuna pieces from the jar and spread over the salad. We do not use fish marinade. Arrange the tuna pieces nicely over the salad. My tuna was already in pieces in the jar, so I didn’t mash it. If you buy canned tuna with whole pieces, it is better to slightly divide the fish into pieces so that they look more beautiful in the salad and are more convenient to eat.

has an original taste. It is very different from other fish salads. The French call tuna "veal of the sea." This phrase perfectly conveys the taste characteristics of fish.

Large selection of recipes

There is a large selection of different recipes. There are options for lavish holiday tables and family dinners. Tuna dishes are popular in Europe, and Japanese cuisine cannot do without it. Served in different options: fried, boiled, baked, cut into salads. For the latter, it is better to use the canned version.

Useful properties of tuna

Tuna is a type of fish that does not lose its useful properties, taste qualities during canning.

Tuna contains an incredible amount of nutrients. It contains rare fatty acids Omega-3 and Omega-6, a full set of vitamins and microelements.
Previously, tuna was not eaten. Consumers did not like the color of the fish. It is not pale, like all fish, but bright, reminiscent of beef. Tuna owes this to its high production of myoglobin, which helps withstand increased physical activity.
Tuna is very hardy: it can cross the Atlantic in just 30 days.
Tuna, even canned, contains the highest percentage of protein, the highest among fish. Almost 23%.

Canned tuna makes an excellent base for salads

The dishes are tasty, nutritious, very healthy, and also easy to prepare. Suitable for festive feast, everyday use.

Canned tuna salad: classic recipe

Classic recipe

is the simplest, does not require special ingredients that are difficult to obtain. You will need:
can of canned tuna,
tomatoes,
lettuce leaves,
quail eggs (can be replaced with chopped chicken eggs),
olive oil,
salt.

Cooking method

The classic canned tuna dish is simple:

Wash the lettuce leaves. It is better to use the Iceberg or Kos variety. If the leaves are too bitter, you can leave them in water for 3-5 minutes. Dry, finely tear with your hands, place in a salad bowl.
Boil the eggs hard and let them cool. Divide the quail eggs into halves. Chicken should be cut smaller.
Cut the tomatoes into pieces the size of half a quail egg. Mix all the ingredients.
Open canned food and drain excess liquid. Add the pieces to the salad.
Season the dish with olive oil. It can be replaced with canned tuna oil. In this case, the taste of the salad will be more rich.
Decorate the dish with chopped herbs. Shallots will do.

Combination of tuna with other ingredients

Canned tuna goes well with a wide range of ingredients. You can use rice, corn, avocado, various green salads (Iceberg, Kos), chicken, quail eggs, vegetables. Fish is not afraid of unconventional combinations. She is happy with pineapple, apple, celery. There are many variations on the theme of canned tuna salad dressing. Olive oil is often used soy sauce, vinegar. There are options where, instead of dressing, the liquid in which tuna is preserved is used.

Canned tuna salad: an original combination

A dish for lovers of extraordinary taste.

Step by step recipe

It’s simple, takes little time to prepare, and the result is extravagant. Required ingredients:
1 cup rice;
can of tuna;
2 tomatoes;
2 bananas;
4 tablespoons vinegar;
2 tablespoons lemon juice;
vegetable oil;
black pepper;
paprika powder;
greenery.

To prepare this dish, you need to boil the rice and cool it. Slice tomatoes and bananas. A recipe with a photo can help you understand the types of cuts of ingredients. Sprinkle bananas with lemon juice. Finely chop the greens. Let's start with the fish. It must be kneaded thoroughly. And put it in the salad.

The sauce includes vinegar, salt, black pepper, paprika powder. Mixing thoroughly, add two tablespoons of vegetable oil. Pour the sauce over the salad and let it sit in the refrigerator. Serve in a deep container or in portions on plates.

Avocado and tuna salad

Fresh salad option

It stands out for its original presentation, served in portions. This dish will surprise guests at home. Cooking takes a minimum of time; there is no heat treatment of the ingredients.

The first stage of preparation is preparing the components. Divide the avocado into two halves, remove the pit, make a hole, cutting out the flesh.
Wash the cucumbers thoroughly and dry with a paper towel. Open the tuna and drain the oil. Peel the garlic.
Cut the avocado pulp and cucumbers into cubes. Mash the pieces of canned tuna with a fork. Mix everything.
Add chopped garlic, season the salad with a small amount of mayonnaise.
Spread the mixture into the prepared avocado halves. Decorate with greens.

This salad requires proper cutting of vegetables; a recipe with a photo will help you figure it out.

Tuna salad: elegant recipe

This recipe takes a little longer to prepare, but the results are worth it. This dish is nutritious and original in taste. You will need a set of ingredients:
5 potatoes;
5 eggs;
5 cloves of garlic;
1 apple;
½ can of canned pineapple;
can of canned tuna;
mayonnaise.

Boil eggs and potatoes. Cool, peel. Chop the eggs, chop the potatoes and apple on a coarse grater. Mash the canned tuna, open it, drain the liquid, and mash it with a fork. Finely chop the pineapples, avoiding excess juice. Pass the garlic through a press. Mix all ingredients, season with a small amount of mayonnaise.

Serve the salad in a deep container. You can decorate with herbs, shallots, olives, cherry tomatoes.

Canned tuna salad: a simple recipe

Preparing this dish does not take much time. Canned tuna salad is easy. There is no mayonnaise here; olive oil is used instead.

To prepare, you will need a can of canned tuna, onions, olives, eggs, green salad leaves, ground black pepper, olive oil, vinegar.

The first step is to boil the eggs, cool them, and chop them.
Wash and dry green salad leaves. Tear them with your hands and put them in a container.
Finely chop the onion.
Mash the fish, add a little pepper, put it in a salad bowl.
Pour chopped onions, eggs, olives on top.
Mix olive oil with vinegar and season the salad.

A little theory

Tuna salads are very popular in Europe. They are not prepared for special occasions, but as daily food.

In Spain, a vegetable salad with canned tuna is called Campestre. It is in demand in the summer heat. Making Campestre at home is not particularly difficult. The set of ingredients here is simple.
Italians have also fallen in love with tuna salads. There are many Italian recipes. Most of them involve the use of pasta as additional ingredients.
The famous Niçoise with tuna is a special salad from the French city of Nice. Vegetables, eggs, and fish are used here.

The popularity of salads and other dishes made from fresh and canned tuna is justified.

Fish is very healthy:

Tuna fillet contains a full range of amino acids necessary for the human body.
The set of micro and macroelements that make up fish can be listed endlessly. There is calcium, magnesium, sodium, phosphorus, iodine, zinc, iron, cobalt fluorine.
Rich in vitamins: A, B1, E, PP, B2, B6, B9.
Meat is good for the skin and mucous membranes of the body. Helps stabilize the nervous system and improve the functioning of the digestive system.
It has antioxidant properties and is able to regulate blood sugar levels.

"Tricks" for cooking

Fresh and canned tuna salads are easy to prepare. A step-by-step recipe with photos will help you understand all the nuances. However, there are several twists that help maximize the flavor palette of tuna salads.

Instead of dressing, you can use the juice in which the fish was preserved. This solution makes the taste quite bright.
If the salad contains a lot of sweet ingredients (fruits), you can sprinkle the fish meat with lemon juice.
For salads that involve the use of mayonnaise, canned tuna should be removed from excess liquid and mashed with a fork.
Tuna is a great solution for parents whose children do not want to eat fish. A substitution option may work here, since this fish has completely different taste qualities.

Preparing salads from fresh, canned tuna gives a huge scope for culinary maneuvers. Here you can replace ingredients, dressings, proportions. Experiment with serving methods and decorations. Look for new recipes, come up with your own. Improve your culinary skills. Step-by-step recipes will help with this.

Hello guests and blog subscribers!

Suddenly, out of the blue, the idea came to me to write a post about salads with tuna, today my eyes fell on this canned food. And in general, I thought of buying it and making something tasty out of it at home, but also easy to prepare.

So I decided to scour the Internet about this topic, and you know, I found a bunch of interesting things. It turns out that this fish is also very useful, because it is from the sea. It is usually sold either in oil or in its own juice. You can use absolutely anything to make snacks. Just like we took, remember? They are sold in finished form, canned, or fresh frozen.

I immediately realized that tuna meat goes well with vegetables. And that’s why my first salad was exactly the same as in this photo. Nothing extra! And the taste is amazing!

What ingredients do you usually use to make this culinary masterpiece? What do you add to tuna salads? Maybe you use something exotic or, on the contrary, primitive, but the result is simply delightful? If you don’t mind, write your recipes at the bottom of the article in the comments field. I'll be glad to read it.

Well, in the meantime, catch this rainbow of flavors and cook with pleasure and joy! Light and beautiful have always been one of the most popular dishes, whether on the holiday table or at the dinner table. Especially in New Year or any other an important event they disappear from the table first. Well, let's check if this is true?

Let's start with a salad that is tender in my opinion, which somehow reminds everyone. Like her, this version is also prepared with canned food, only in this case it is not saury, but tuna. It turns out beautiful and very tasty. I recommend using this simple recipe and amaze your guests. Moreover, the appetizer is made in layers and turns out juicy.

We will need:

Source https://youtu.be/6JCc4ygfolY

Stages:

1. Boil chicken eggs until hard, and then separate the whites from the yolks. Grate the whites on a coarse grater, and grate the yolks into another container on a fine grater.

Grate hard cheese on a fine grater.

2. Onion You will have to first cut it into small cubes and then marinate. Don't know how to do this? Then read. Alternatively, place small pieces of onion in a cup and cover with water and vinegar. Leave for 40 minutes and then drain the liquid.

By the way, you can use not pickled onions, but just regular ones. To avoid tears, place the peeled onion in the refrigerator for 1-2 hours in advance. You will see the difference immediately, you won’t have to cry).

3. Open the tuna in oil and mash the contents with a fork. Drain the oil; you can separate the fish into small fibers instead of using a fork.

4. Take a special mold or you can simply lay out the salad in layers and assemble. So the layers will be like this:

• proteins;
• canned tuna;
• pickled onion;
• grated cheese.

Grease each layer with mayonnaise so that the appetizer is not dry.

5. Place the final layer of finely grated bright yolks (it’s great if you have them in a rustic style, yellow will be richer). Cover up cling film and leave in the refrigerator to soak for 1-2 hours.

6. Remove the pan and garnish with any greenery on top. The last layer, as you can see, is not coated with mayonnaise, it remains airy. Serve chilled. Have a nice adventure!

Delicious tuna and avocado salad

Avocado came to visit us not so long ago and has already become quite popular. Remember, we cooked together with him. Well, it’s also appropriate in salads; it goes especially well with tuna meat. Now you will see this; lettuce leaves are so appropriate in this culinary masterpiece that you will also want to decorate this edible composition with them. See how perfect it turned out in the pictures with descriptions below.

The salad consists of three layers and all of them different colors. Original? Is not it? In addition, this blouse is prepared without mayonnaise, which in turn makes the snack also dietary.

We will need:

Source https://youtu.be/YVwfPxH4EN0

Stages:

1. I suggest making the dressing first; to do this, pour olive oil into a cup and mix it with oregano and lemon juice.

Peel the avocado and cut it into large pieces, and then mash into puree. Add half the dressing and a clove of garlic squeezed through a press, stir. Pepper it.

Chop fresh tomatoes into small slices, but first place them in boiling water so that you can easily remove the skin later. Grind the pulp into small pieces.

2. Well, now the hardest part and interesting activity. Start placing the ingredients in the mold:

• avocado porridge;
• red slices (chopped tomatoes) + add a little salt;
• canned tuna (drain oil);
• fill with dressing.

Don't want to bother or don't have a cooking ring? Then you can mix all the products in one cup and season with sauce. It will turn out great too!

3. Decorate the sides with lettuce leaves and cherry tomatoes. Well, the culinary creation is ready, you can serve it to the table. Eat straight away if you don't have the patience. If you do, cool it in the refrigerator for an hour. Good luck!

Recipe for canned tuna salad with corn and Chinese cabbage

Don't have much time? Or do you have kids running around your apartment, like mine? This salad will become your lifesaver. It prepares quickly, and it has more benefits than other options. Thanks to the composition of the products. Just read it, even Chinese cabbage is in the ingredients. What will make this snack more juicy. Well, check it out!

We will need:

Source https://youtu.be/sDvQOioW594

Stages:

1. Chop Chinese cabbage with a sharp knife or use a special grater. Add canned corn to it, draining the juice.

2. Then put the salad tuna in oil and stir the appetizer. Add salt and pepper to taste.

3. And this is what happened, as you can see, the work can be completed in 5 minutes. All that remains is to take holiday dish and place the resulting snack in it. Bon appetit!

Salad with tuna, cucumber and egg according to a classic recipe

This option is more for summer, but in winter or spring it is eaten in an instant. Since its composition is vitamin-rich, it also contains fresh tomatoes, and even cucumber and lettuce. What do you think of the idea? Everything is simple, as they say, and also original.

We will need:

Source https://youtu.be/vcyxmv1TwYA

Stages:

1. Rinse and shake off the green leaves, tear them into pieces.

2. Chop tomatoes and cucumbers into slices of any shape. Peel the hard-boiled eggs and chop them into large pieces. Combine all ingredients in a common cup.

3. Add tuna and stir with a tablespoon. If there is not enough salt, add it and ground black pepper. Have fun!

How to make a salad with canned tuna and beans

Want to make a very filling salad? Then this option is what you need. Look at the composition of the products, it is perfect, each ingredient complements each other perfectly. And tuna is a fish that has almost no fat, so you will definitely like this snack. Make it for the New Year or just for dinner. Beans have a lot of protein, so they can be served as an independent dish. Imagine how cool it is! Mega table bomb!

We will need:

Source https://youtu.be/YEJiil67rCI

Stages:

1. Wash the lettuce leaves in water and dry, shake so that there are no droplets. Tear into pieces and place on a flat serving platter. Scatter the already prepared boiled canned beans(you can boil it yourself if you want) onto the leaves.

2. Then drain the fat from the tuna meat and place on a plate. Then cut into half rings fresh cucumbers and add salt.

3. Now add slices of tomatoes and boiled eggs. Also chop the onion coarsely into half rings (by the way, the onion can be pickled, for this, keep it in vinegar and water). Scatter the olives. That's almost all. All that remains is to pour olive oil and balsamic sauce (or cream, vinegar). Eat for your health!

Recipe for salad with tuna canned in oil and rice in layers

Prepare this salad for any feast or just like that, when you want to be the queen or king of the holiday. Go on to watch the video that I picked up from the YouTube channel. I hope you like it too.

Arugula and tuna appetizer without mayonnaise

I don’t know about you, but here arugula is now sold in Yarche supermarkets. You go into this store and this advertisement is always spinning and there is an announcement on TV. Have you ever had this? For anyone who also lives in such an area, I suggest making a tuna salad with this herb in combination with arugula.

We will need:

Source https://youtu.be/i-lQnQW8ROA

Stages:

1. Everything is quite easy to do, cut the tomatoes into halves and do the same with the quail eggs. Wash the arugula in running water and shake off moisture with your hands or in a colander. Onions into half rings.

2. Open the canned tuna and place it here. Season not with mayonnaise, but with olive oil or odorless vegetable oil. Also add just a little bit of balsamic vinegar and salt to taste.

3. Serve in any way, for example, as shown in the picture below. Have a nice experience!

How to make Niçoise salad with tuna according to the classic recipe

Well, the well-known Niçoise, only in an unusual performance. It will be remembered by many for its bright appearance and amazing taste. I promise it will be very tasty and beautiful!

We will need:

Source https://youtu.be/WR_hRTYe-O4

Stages:

1. Chop the tomatoes, not too coarsely, and the eggs into quarters. And red onions into rings. Place the lettuce leaves in the middle of a flat plate.

2. Scatter the canned corn over the entire diameter and area. Also lay out all the other products that you cut. And also olives and tuna in its own juice. Pepper and salt. Drizzle with olive oil and serve with joy. Do this work carefully so that the aesthetic appearance is amazing and attractive. Have a nice experience!

This is such an unusual collection of recipes. They came out quite light and at the same time, each salad looks elegant, and the taste is not far behind. In addition, by using tuna in them, you will also fill your body with essential amino acids and a rich complex of microelements.

By the way, you know that this fish is also called sea calf or chicken, all because of its taste.

That's all, see you soon. Share the article on in social networks and come to the blog more often. Goodbye.

Best regards, Ekaterina

Nowadays salads with canned tuna have become very popular. Tuna is a fish that, even when preserved, does not lose its beneficial properties for humans. Such salads are quite easy and quick to prepare, and canned tuna can always be found in any store. There are many options for making canned tuna salad.

There are two types of canned tuna: in its own juice and with added oil. For those who are counting the calories of a dish, I recommend buying canned tuna in its own juice, in which case it has less calories.

In addition to the fact that it is easy to prepare a variety of salads with tuna, you can also create many other dishes, for example, pasta with tuna, omelet, risotto.

In Japanese cuisine, only fresh tuna is used when creating rolls or sushi.

Health benefits of canned tuna

Tuna fish contains unsaturated fatty acids Omega 3, which are so important for the normal functioning of the human cardiovascular and brain systems. Tuna is rich in protein, while being distinguished by its low calorie content. Tuna contains vitamin B3, which helps normalize the functioning of the human nervous system.

Various salad options with canned tuna

Tuna goes well in dishes with vegetables and eggs. Good tuna to cook puff salads, so popular at any celebration. When preparing tuna salad, it is recommended to use a short list of ingredients so that the taste of the tuna is not lost against their background. As a rule, mayonnaise, olive oil, lemon juice, wine vinegar, or even oil from the can itself are used to dress tuna salad. To decorate the holiday table, the salad can be presented in bowls, tartlets, or small salad bowls. Tuna and tomatoes provide a good combination of flavors, so you can dress tomato cups with tuna salad.

We present to your attention canned tuna salads - I hope you will like some of them too.

Quick salad with canned tuna, pepper and egg

Ingredients:

• boiled eggs – 4 pcs.;
• bell pepper - 2 pcs.;
• canned tuna – 1 can;
• mayonnaise;
• salt.

Recipe for salad with tuna and pepper: take boiled eggs and cut them finely. Cut the pepper into small pieces. Then mix the prepared eggs, pepper, and canned tuna into one mass. Season to your taste and add mayonnaise. All is ready!

This salad takes no more than 5 minutes, but the result is amazing: light, healthy, tasty.

Tuna crunch salad with black beans

A rich, spicy, unusual salad with a “crunch” from Chinese cabbage, croutons and lettuce leaves. This salad can be served both for a daily dinner and as a decoration for a holiday feast.

Ingredients:

• Boiled beans – 1 cup;
• Canned tuna – 1 can;
• Beijing cabbage of 4 leaves - 1 pc.;
• Salad mix (leaf) – 2, 3 handfuls;
• “Cherry” tomatoes – 12 pcs.;
• Rye crackers - from 3-4 slices of bread;
• Olive oil (to taste);
• Balsamic (or balsamic cream) – 3 tsp;
• Spices (salt, pepper, to your taste).

Preparation

Soak the beans for 4 hours, or you can leave them overnight, which is what I did. I used black, small “Mexico” beans, although you can prepare this salad with other types of beans – red, white, “Black Eye”. The most important thing is that the beans should not be large and should not lose their shape after boiling.

In the morning, pour the water out of the beans, add new, clean water in a ratio of 1 to 5 and set to cook for 1-2 hours, that is, until tender. We salt the beans at the end of cooking, because legumes take much longer to cook in salted water.

Then we start preparing crackers: take stale Rye bread and cut it into bars. After which we fry in oil, I use olive oil.

After washing thoroughly Chinese cabbage and thinly slice 4 leaves.

The last step is laying out the prepared products in layers. Place lettuce leaves at the bottom of the bowl, sprinkle with half the boiled beans, add a little salt and pepper. Next, lay out a layer of Chinese cabbage, place the remaining beans on it, and add salt and pepper again. Place cherry tomatoes, quarters, and tuna pieces on top. Sprinkle everything with crackers, pour oil and balsamic cream.

Ingredients:

• tuna in oil – 1 can (185 g);
• avocado – 2 pcs.;
• cucumber, small – 2 pcs.;
• garlic clove – 1 pc.;
• mayonnaise – 1 tbsp. l.

Preparation

The preparation method is simple: peel the avocado, cut it into two halves lengthwise, remove the pit. Finely chop the resulting pulp and mix with the fish. Add to them cucumber, julienned, garlic, passed through a press, mayonnaise. Mix everything.

Tuna salad with nuts and grapes

A delicious, magical salad that delights with its tenderness. If you like this combination of ingredients, then you should definitely cook it.

Ingredients:

One can of canned tuna;

• 2 eggs;
• Hard cheese, approximately 100 grams;
• 1 green apple;
• Walnuts about 50 grams;
• Grapes, they are needed for decoration;
• 50 grams of mayonnaise or sour cream, to your taste.

Preparation

Mash the fish with a fork and place in a bowl. Peel and seed the apple and grate it and spread it in a second layer. You can sprinkle with lemon juice, but this is optional. Boil the eggs, grate them and place them in a third layer in a bowl. Spread a thin layer of mayonnaise or sour cream on the salad. Walnuts, if they are in shell, peel and chop. Place on top of the egg layer. Grate the cheese and sprinkle on top of the salad. Next, we start decorating our salad. To do this, wash the grapes, remove the seeds, cut them into halves and place them on top of the cheese. That's it, our beautiful spicy salad ready to eat!

Ingredients:

• tuna, canned in oil, 300 g;
• celery, roots 150 g;
• eggs, boiled, 4 pcs.;
• cucumber, 1 pc.;
• mayonnaise.

Preparation

To prepare the salad, coarsely grate the celery roots. Next, chop the eggs and cut the cucumber into strips. Combine all ingredients and season with mayonnaise.

Salad with tuna and Chinese cabbage

Ingredients:

• canned tuna in its own juice – 1 can;
• Chinese cabbage – 1 head;
• cucumber - 1 pc.;
• onions – 1 pc.;
• mayonnaise, sour cream, for dressing.

Preparation

Cut the onion into small pieces and mix it with the tuna. Shred the cabbage, cut the cucumber. Combine all products in a bowl. Mix mayonnaise and sour cream in equal parts and pour into the salad, mix thoroughly.

I have known the salad recipe for a long time, but I recently started using tartlets for it (I spotted the idea on the Internet). This method seemed successful to me, especially suitable for egg salads.

Ingredients:

• 1 can of canned tuna, without adding oil;
• 3 tbsp. l. mayonnaise;
• 1/2 cup boiled rice;
• 10 pieces. eggs;
• 1 PC. fresh cucumber;
• 1/4 part of a small onion;
• any greenery for decoration;
• butter for greasing molds.

The output is a volume of salad that can fill 10 tartlets.

Preparation:

1. Lubricate Silicone forms for baking with butter. Break the eggs into them, adjusting the yolk so that it is in the middle of the mold. Place in a double boiler and cook for 8 minutes.
2. Drain the liquid from the canned food and mash the fish with a fork. Place it in a bowl.
3. Finely chop the onion and combine with tuna.
4. Cut the cucumber - leave some for decoration, cut the rest into small pieces and place in a bowl.
5. Let's return to the egg tartlets - they are already ready. Remove them from the mold, turning them over onto your palm. Cut out the middle of the tartlet with a knife.
6. Grind the remaining centers and add them to the bowl where the rice has already been placed.
7. Pour mayonnaise into the salad and mix thoroughly.
8. Fill tartlets with salad and decorate with cucumber and herbs.

You can serve it on the table!

Salad with shrimp and tuna

The salad turns out very tender, tasty and light. It is perfect for both the holiday table and dinner.

Ingredients:

• Lettuce leaves (any variety you like) - 1 bunch
• 1 can canned corn
• 1 can canned tuna
• 250 grams of shrimp
• 1 large fresh cucumber
• 1 lemon
• 100 grams olive oil

Preparation

Boil the shrimp. Wash the lettuce leaves thoroughly and chop coarsely. Slice the cucumber and add to the salad. Open the corn, drain the juice and also add to the salad. Add tuna to ingredients. Squeeze lemon juice and pour into salad according to your taste. Season the salad with oil, salt and place it in a salad bowl. Top with shrimp. Our salad is ready and ready to serve!

Ingredients:

• 5 boiled potatoes
• 5 boiled eggs
• 1 can canned tuna, no oil added
• 1 apple
• half a can of canned pineapple
• 5 cloves garlic
• Mayonnaise

Preparation

We cut eggs. Coarsely grate the boiled potatoes. Mash the tuna with a fork. Finely chop the pineapple. Peel the apple and grate it on a coarse grater. Add garlic, passed through a press. Season the salad with mayonnaise and that’s it, it’s ready to serve.

Simple tuna salad without mayonnaise

Ingredients:

• tuna without adding oil - 250 g;
• onions – 250 g;
• olives, pitted – 50 pcs.;
• boiled eggs – 2 pcs.;
• lettuce;
• pepper;
• olive oil;
• vinegar.

Preparation

We tear the lettuce leaves with our hands and place them on the bottom of the bowl. Add tuna and pepper. Sprinkle finely chopped onion on top. Next come the olives and chopped eggs. Combine olive oil with vinegar and pour over the finished salad.

Ingredients:

• pasta – 450 g
• canned tuna – 300 g
• canned red beans – 300 g
• hard grated cheese – 1 cup
• half a cup of chopped onion
• a quarter cup of chopped parsley
• white vinegar – 2 tbsp. l.
• salt – 1 tsp.
• a quarter teaspoon of black pepper.

Preparation

Boil the pasta and cool. Mix beans with fish and parsley. Combine vinegar with salt and pepper. Place all the ingredients in a bowl, pour in the vinegar mixture and stir.

Tuna and banana salad

Ingredients:

• canned tuna – 600 g
• rice – 200 g
• bananas – 2 pcs.
• tomatoes – 2 pcs.
• vegetable oil – 8 tbsp. l.
• vinegar - 5 tbsp. l.
• lemon juice – 2 tbsp. l.
• chopped greens - 1 tbsp. l.
• ground sweet paprika
• ground black pepper
• salt.

Preparation:

1. Boil the rice and cool.
2. Drain the oil from the canned food and mash the fish with a fork.
3. Remove the skin from the tomatoes and cut into cubes.
4. Cut the bananas into small pieces and sprinkle with lemon juice.
5. Mix vinegar, paprika, pepper and salt, beat well and add oil.
6. Combine the prepared ingredients with the dressing.
7. Place in the refrigerator for 30 minutes.
8. Garnish with parsley before serving.

The salad is ready, it’s time to serve and enjoy the taste!

Spanish tuna salad "Campestre"

This salad came to us from Spain; it is considered summer and is great for hot weather.

Ingredients:

• potatoes, large – 3
• olive oil – 50 ml
• tomato – 3
• bell pepper – 1
• can of canned tuna, without liquid – 1
• cucumber – 1
• half an onion
• eggs, boiled – 2
• pitted olives – 150 g
• salt.

Preparation

Boil the potatoes and peel them. Cut all the vegetables into small pieces and chop the eggs. Mash the fish with a fork. Cut the olives into pieces. Place all ingredients in a bowl and mix. Salt the salad and pour olive oil over it. The salad will improve if you keep it in a cool place for a while.