Salad with canned rice tuna and egg. Canned Tuna and Rice Salad

12.04.2019 Seafood

Salad with tuna and rice is a light meal for the whole family, full of vitamins. Try the best recipes from our selection!

The recipe for tuna salad is very simple, and it takes 15 minutes to prepare, the ingredients can be found in any store, and some do not even need to go anywhere, because everyone has such products. The dish is very light, but at the same time, the number of rice is substantial. Canned tuna gives the salad a rich fish taste, but we don’t feel the strong and tasteless smell of fish. In addition, the salad is very “elastic”, its recipe can be changed depending on the preferences and diet of a person, for example, if you can’t have mayonnaise, then it can be replaced with unsweetened Activia yogurt. Or if you do not like eggs, then you can not add them to the salad, this will not change the taste.

1 can Preserved tuna in a can
100 gr. Rice
200 gr. Canned corn
2 pcs. Boiled chicken eggs
1 PC. Onion
100 gr. Mayonnaise
2 pinch
Ground black pepper

Boil the rice, pre-rinsing under cold water, set it to cool.

Boil the eggs in a steep (15 minutes), also set them to cool.

Open canned tuna, drain all the liquid from it.

Put the tuna in a salad bowl and knead it with a fork.

We open canned corn (I prefer to take the Bonduelle corn company, it is very tasty and young), we drain all the liquid from it.

Add corn to tuna.

Cut cooled boiled eggs into cubes.

Mix all the ingredients.

Add mayonnaise, mix.

Sprinkle on top a little black pepper (or to taste).

Recipe 2: tuna salad with rice and corn (with photo)

For lovers of dishes using canned fish, we suggest preparing this simple salad, in which tuna goes well with rice.

Chicken egg 2 pieces
Onion 1 piece
Salt 5 grams
Rice 100 grams
Mayonnaise 3 tbsp. spoons
Dill 3 branches
Ground black pepper 3 grams
Corn 200 grams
Canned tuna 1 can

We get acquainted with the list of offered products for fish salad and prepare the ingredients for the implementation of the recipe according to the specified quantity. The amount of salt and ground black pepper is given conditionally. When adding these spices, focus on your taste preferences. Mayonnaise for dressing fish salad with rice is used purchased (in store), but you can cook it yourself (experienced hostesses know how to do this).

First of all, for a salad with canned tuna, boil rice. Transfer the washed rice to the pan, pour the cereal with water. Boil the rice until tender (season with a little salt). So that the rice in the salad does not turn into porridge, rinse the finished rice under cold water, and then drop it onto a sieve to allow excess glass liquid. For our salad with canned fish, the rice should be completely cooled.

There is still an ingredient in the recipe, which should be pre-boiled. These are chicken eggs. But, if it was necessary to tinker with rice, then everyone will cope with cooking eggs. In the process of cooking, chicken eggs should become “cool”. Place the eggs in a saucepan after cooking under cold water. When cleaning the shell will be removed much easier. Chilled eggs for salad, chop finely.

Peel the onions. Depending on the size, use a whole onion or only half, as in our case. Chopped onions finely chop for fish salad.

The recipe uses canned corn. Open a jar of this ingredient and transfer the corn grains to a sieve to drain the liquid. Rinse fresh herbs, such as dill. Dry the greens with a paper towel. Use a knife to chop fresh dill.

We got to the main ingredient of the proposed dish - canned tuna. Remove the fish pieces from the can, transfer them to a bowl. Next, tuna needs to be thoroughly kneaded. Use a regular plug for the process.

All ingredients for the fish salad are prepared. Transfer products to a roomy cup. Season the salad with spices (salt and ground black pepper). Season the salad with tuna and rice with the right portion of mayonnaise. Do not use mayonnaise too much so that the salad does not turn into porridge. Mix the ingredients with a spoon.

Immediately serving such a fish salad to the table is not recommended, as if you did not want to boast of your culinary masterpiece. Salad with tuna and rice should be in the refrigerator for at least one hour.

Cooked salad can be offered to guests or household in the bowls.

Recipe 3: Salad with canned tuna, cucumber and rice

Steamed rice (sachets) 2 sachets
Canned peas 1 tin can
Boiled eggs 4 pieces
Tuna in oil 1 tin can
Pickled cucumbers 7 pieces (medium size)
Onions 1 piece (medium size)
Mayonnaise 2 tablespoons
Vegetable seasoning to taste
Canned pepper a few slices (optional)

Boil the rice until tender and cool by draining the water. The eggs need to be boiled hard, just as the rice should be cooled, and then peeled.

Drain the water from the peas, oil from the tuna. Peel the onion, rinse the pickles.

Eggs, cucumbers and onions need to be cut into small cubes. Tuna can also be mashed with a fork to make smaller pieces, but on the other hand they will fall apart right in the salad when you mix everything, so I think that extra body movements are useless.

When everything is prepared, you just have to transfer all the ingredients into a deep salad bowl, add vegetable seasoning to taste, season with mayonnaise and mix well to distribute the ingredients, spices and seasoning.

A salad with tuna, rice and pickles turns out to be very satisfying, so that it can be served as a main dish after a hot one, for example, after soup. Such a salad is kept just as well, so if you have one, you can put it off the next day. Enjoy your meal!

Recipe 4, step by step: puff salad with rice and tuna

Canned tuna: 1 can
Rice: ½ cup
Eggs: 2 pieces
Apple: 1 small
Cheese: 100 g
Mayonnaise: 150 g
For decoration: Corn, pomegranate seeds, spring onions, lemon

Recipe 5: Salad with Rice, Tuna and Pickled Cucumbers

This is a very simple recipe for a delicious salad with rice and tuna. In small outlets, it will look just wonderful on the table! Perfect as an appetizer and will complement any dinner. The ingredients are inexpensive, but at the same time sophisticated: tuna, lemon, long-grain rice, vegetable oil, pickled cucumbers. As you can see, the composition is dietary and light.

canned tuna in its own juice - 1 can (185 grams),
long-grain rice - 100 grams,
pickled cucumbers - 2-3 pieces,
vegetable oil,
lemon juice - 0.5 pcs.,
ground black pepper.

We cook rice for salad in advance, so that it can cool down well. You can cook it in the evening and store it in the refrigerator before you start preparing the salad. It is very convenient to use rice, which is sold in bags for cooking: it is prepared very simply, and you can immediately see the portion. A bag is just a serving for two.

Boil the rice in salted water until tender, cool. If the rice did not turn out friable, we wash it in cold water and filter it through a colander or sieve. Water must drain completely!
Next, pour the cereal into the salad bowl.

We get pickled cucumbers, dip them with a napkin to free from brine. Cut the ends, cut into small cubes. Pour cucumbers into a bowl of rice. If the cucumbers are very juicy, then you can previously, already chopped, hold on a sieve so that the brine is a little stack.

Open the tuna. If we find small fish with bones, skin, or even a head in the bank, then this is not tuna. The jar can have either whole steaks or pieces of pulp. Unfortunately, today tuna is often faked. Drain the juice from the fish, if you have a large piece in the jar, knead it with a fork, put it in the salad bowl to the previous ingredients.

Sprinkle the salad with ground pepper or grind the peas in the mill right there.

Lemon juice is better to use freshly squeezed, immediately from the fruit, and not concentrated. My lemon is cold water, dried with a towel, cut off half and squeeze the juice into a salad. The amount of juice is determined by taste. It may be a third or half of the lemon.

It turned out very flavorful and appetizing! Before serving, we cool the salad in the refrigerator, put it in a beautiful salad bowl either at portioned outlets or form a ball out of it. In general, as your fantasy tells you.

Recipe 6: Tuna salad with rice and tomatoes without mayonnaise

The main ingredient around which all tastes are built is, of course, tuna in oil. This is generally a very tasty fish that has a pleasant aroma and tastes like beef. It is this fact that makes tuna so popular in cooking, because from it you can cook many different, interesting dishes.

We add boiled rice to the tuna (you need to take long-grain so that it is crumbly), fresh fruits of tomatoes and cucumbers. And for the sake of sharpness add onions. We fill this dish with olive oil mixed with lemon juice and sprinkle with spices at our discretion. The recipe is designed for 4 servings.

tuna (in natural oil) - 200 g,
rice (long-grain) - 1 tbsp.,
ripe fruits of tomatoes - 1 pc.,
cucumber (fresh) - 150 g,
onion - 100 g
sea \u200b\u200bsalt or small table salt,
spices to taste
olive oil (vegetable) - 4 tbsp.,
lemon fruit - 0.5 pcs.

Boil the rice until cooked, but first we sort it out and carefully rinse it several times in running water. And then we put the rice in a pan and fill it with hot salted water, based on the proportion: we take two parts of water for one part of rice.

We get the tuna from the can and divide it into pieces.

Wash the cucumbers and cut first along, and then cut into large slices.

Wash the fruits of the tomatoes, cut in half and cut the stem, and then cut into pieces.

We chop the onion in half rings.

Mix vegetables with rice and tuna, add salt and spices.

And then season with oil and freshly squeezed lemon juice.

A salad with tuna, beans and tomatoes, which is easy to prepare according to our recipe, is also tasty. Enjoy your meal!

Recipe 7: salad with tuna, crackers and rice (step by step)

Healthy food lovers will appreciate the salad. Tuna is rich in polyunsaturated fatty acids and has a high protein content at low calorie content.

The salad consists of several layers: rice is laid out on a layer of cracker, on top is tuna with onions, then eggs.

crackers 8 pcs
boiled eggs 2 pcs
canned tuna 200 g
white onion 0.5 pcs
boiled rice 100 g
homemade mayonnaise 150 g

Boil eggs, peel and chop finely.

Canned tuna, knead with chopped onions. Pepper and salt to taste.

Cook friable rice add mayonnaise, mix well.

Put the saltine cracker in one row.

On it, distribute the prepared rice.

Then put the tuna with onions.

Cover with another layer of cookies.

From above we distribute the eggs mixed with mayonnaise.

This is what the finished dish looks like.

Recipe 8: Tuna Salad with Eggs and Pickles

Simple and quick to cook dishes have always been favorites among busy housewives. Salads using canned foods are a very tasty and uncomplicated appetizer, which is not a shame to put on the table and which does not take much time to prepare. In particular, a salad with canned tuna and rice, which is very popular both during everyday meals and at festive feasts. Usually, canned tuna in jars is sold in its own juice or in oil, which makes the salad juicy even without the use of additional dressing. Salad with tuna and rice is an ideal dish, the ingredients of which combine perfectly with each other.

Boiled white rice - 80 g;
Onions - 40 g;
Apple cider vinegar - 30 ml;
Canned tuna - 0.5-1 cans;
Pickled cucumbers - 2 pcs;
Boiled eggs - 2 pcs;
Mayonnaise to taste.

Peel the onions, cut into small cubes and transfer to a small bowl. Next, you need to marinate the onion to relieve it of bitterness and pungent odor, while leaving it juicy. To do this, pour onion with boiling water, drain the water in a minute. Add a pinch of sugar and apple cider vinegar to it. Pickle for 10 minutes. You can use ordinary vinegar, but then the onion does not acquire a sophisticated aroma. Also in this salad you can replace onions with green or sweet red.

Boil rice in salted water in advance and cool it. For the preparation of salads, it is best to use long-grain rice, since round can be boiled and turn the dish into porridge.

Transfer the cooked rice into a bowl and add the pickled cucumbers cut in strips. If the salad is prepared in the summer season, then pickled cucumbers can be replaced with fresh vegetables.

Add canned tuna to the bowl. Do not rush to pour all the oil or juice from the jar into the salad, as if there is excess liquid, the dish will not keep its shape. It is best to mix all the ingredients first, and then, if the salad turns out to be too dry, add the remaining liquid from the can.

Strain the onion from the marinade and send it to the salad. Separate the yolks from the boiled eggs and cut the whites into small strips, which are also added to the bowl.

Thoroughly mix the salad with tuna, rice and pickled cucumber, seasoning to taste with a small amount of mayonnaise, salt and pepper.

Place the salad firmly in the dish mounted on the serving plate.

Grate the yolk on a fine grater and sprinkle them on the surface of the salad.

Carefully remove the form and decorate the salad with fresh herbs. Serving such a light meal can be done immediately after preparation, or by letting it soak for 1-2 hours in the refrigerator.

Recipe 9: Tuna Salad with Dijon Mustard and Rice

A delicious, hearty salad with tuna, rice and egg is suitable for both dinner and a festive table. The delicate structure, interesting taste, and a small speck of this dish will surely please both men and women. I advise!

tuna in its own juice - 0.5 cans;
green onions - 0.5 bunch;
black pitted olives - 20 g;
boiled rice - 2-3 tbsp. l .;
eggs - 2-3 pcs.;
dijon mustard - 1 tsp;
french mustard - 1 tsp;
salt - a pinch;
refined vegetable oil - 2-3 tbsp. l .;
ground black pepper - to taste;
boiled egg yolk - 1 pc.

Prepare dressing: pour vegetable oil into a deep bowl, add Dijon and granular French mustard and boiled yolk. Salt and pepper.

Salad with tuna, many Europeans and Americans are classics, which can not be said about domestic consumers. However, in recent years, such a recipe has become popular not only in restaurant establishments, but also in home cooking.

The popularity of the product is understandable - a salad with tuna has almost no distinct fish taste. Often, a canned product is used for its preparation - in brine or vegetable oil.

Important: the higher the quality of canned food, the tastier the dish will be.

Today there are many options for preparing such a dish.

With rice

Tuna and rice salad is the most common recipe. To create it, you will need the following products:

400 g of tuna;
clove of garlic;
sweet red and green peppers;
200 g of rice;
2 tbsp. l soy sauce, wine vinegar, sesame;
parsley, onion, dill;
2 cm of fresh ginger root.

Boil the rice and rinse it with cold water. Send in a colander to pump out the liquid. Next, grind ginger and a clove of garlic and add finely chopped greens to them. In a separate bowl, mix sesame seeds, soy sauce and vinegar, send them to vegetables. Then mix everything and add rice to the composition.

Cut the peppers in half, remove the seeds, and the flesh must be cut into thin strips. Discard canned fish on a sieve, allowing them to drain well from the liquid. Disassemble the fish into small pieces, add peppers and combine with rice and herbs.

Important: the salad should stand for a while, then it will be tastier.

With bell pepper and eggs

The recipe, which includes eggs and bell pepper, consists of the following ingredients:

4 boiled eggs;
bell pepper;
a can of canned tuna;
salt and mayonnaise.

Many nutritionists consider this recipe not only tasty, but also useful, because with a small number of calories a person receives a maximum of healthy proteins and amino acids.

No special products or efforts are needed. Such a salad is simple, even an unconscious child can cook it.

Finely chop the bell pepper and boiled eggs. At the same time, do not forget that large pieces poorly combine subsequently with fish consistency. Mix all products thoroughly with tuna and season with mayonnaise with salt to taste. If a person follows a diet, mayonnaise can be replaced with low-fat sour cream.

Vegetarian dish

Salad with tuna in this design is suitable for autumn and summer, when all the vegetables are juicy and fresh. This recipe is some variation of the popular and well-known Greek salad. Moreover, the use of canned tuna is excellent because subsequently you do not need to add a lot of all kinds of fatty dressings, since such a fish product is completely dry.

The ingredients that will be needed to make the original salad are:

canned tuna -1 can;
potato - 1 pc.;
green peas - 1 can;
eggs - 3 pcs.;
onion - half the head;
cucumber - 1 pc.;
mayonnaise.

Boil potatoes and eggs. While they are boiling, drain the juice from the fish and knead it with a fork, then put it in a large plate. We send there a finely chopped cucumber. We drain the liquid from the pot and combine everything together.

Important: take the onion and scald it. Then thinly chop this product.

The onion included in the recipe is obligatory, it will give the dish saturation, since all the ingredients that are included in this dish are of a neutral taste.

We cool the cooked foods, then cut the potatoes into small pieces, and cover the eggs. Add the last products to the container, season with mayonnaise and mix thoroughly. It turns out the salad is tasty and quite easy to create.

With banana

It so happened that for the preparation of salads with fish you need to use only vegetables. However, there is a recipe containing some fruits and berries. Combining with fish, they add originality and a special taste to the new dish. Such an exotic salad is quite suitable to treat guests who suddenly come to the table or serve it at a feast of a fashionable party.

Consider in detail a recipe that offers an interesting solution - a salad with tuna and banana. What products are worth buying to get a salad like a miracle?

400 g canned tuna;
2 ripe bananas and the same amount of tomatoes;
2 eggs;
200 g of rice, preferably long.

This unusual recipe involves a specific dressing of ground pepper and paprika, salt, chopped herbs and 2 tbsp. tablespoons of lemon juice, sunflower oil and vegetable oil.

Important: boil the rice and then cool completely, since a warm product can spoil the taste of the dish.

The peel should be removed from the tomato, dropping them in boiling water, after such an action, it quickly peels off itself, without much effort. Drain the canned tuna juice and fish carefully knead with a fork, but without overdoing, so as not to get porridge on a plate. Finely chop the tomatoes, but the bananas, on the contrary, are slightly larger. In order for the fruit to retain taste, it is immediately necessary to sprinkle it with lemon juice, this will slow down the oxidation process.

Combine vinegar with pepper, paprika, salt and beat well, adding a thin stream of vegetable oil. Then send this mixture to other products in the refrigerator for a few minutes. Before serving, decorate the salad with greens.

Such a recipe for a treat will turn out to be quite tasty if the dressing is done correctly.

Conclusion

Tuna is a fairly tasty fish, but it is demanding for dressing. If a person does not like butter, then you do not need to replace it with dietary white yogurt or sour cream, as this will affect the taste of the cooked dish.

In addition, mixtures of numerous spices with tuna are not very good, because this fish is good just for its unobtrusive and delicate taste. For the rest, you can experiment with the creation of new salads with tuna as much as you like.

2 servings

Harvesting:

20 minutes

Cooking:

20 minutes

Total time:

40 minutes

Salads with fish

Ingredients

Tuna 200 g (canned)
Egg 2 pcs.
Cucumber 1 pc. (fresh)
Rice 50 g
Green onion 1 pc.
Olive oil 2 tbsp
Parsley greens 2 sprigs.
Dill greens 2 sprigs.
Salt tsp

Description of canned tuna and rice salad

Tuna is a sea fish, and salads from it are considered one of the most healthy. If you care about the balance of your diet, then you should include there and dishes with tuna. You can cook a great light salad by adding a jar of canned tuna with fresh vegetables, eggs, herbs. Such a salad can be prepared any day - whether it is a daily dinner or a holiday. You can choose a salad recipe to your taste, good - they are not so few. Since tuna can often be purchased at any store in the form of canned food, this makes the process of making salad even simpler and faster.

Canned Tuna and Rice Salad Recipe

First you need to cook chicken eggs. Rice (round or long) should be washed and cooked in slightly salted water. Cool the eggs, peel and cut into cubes. Pour into a deep salad bowl.

Next in line is a fresh cucumber. It must be washed and be sure to check for bitterness. If necessary, the peel can be cut off. We cut the vegetable into cubes. Add to the salad bowl to the eggs.

Onions need to be cleaned, washed and chopped in a convenient way. We also pour in a common salad bowl.

Open a can of tuna with a can opener. There is tuna slices, and there is a special purpose for salads.

We spread canned tuna in the salad, you can not pour out the liquid, since the salad will turn out to be too "liquid".

Meanwhile, rice cooked. It needs to be cooled a little, and added to the salad.

It will not be superfluous to add fresh greens to the salad. You can choose it at your discretion, for example, parsley, dill or green onions. Rinse the greens and shake off excess moisture.

Next, pour the greens into a salad with canned tuna and rice, mix. You can add salt and pepper, spices. Refuel 1-2 tbsp. vegetable oil. Insisting a salad is not necessary, you can immediately serve it on the table. This salad is great for dinner. Enjoy your meal!

Tip and recipe note:

Before sending onions, try it. If suddenly it is bitter, then it should be poured for 15-20 minutes with a marinade made from warm water with the addition of vinegar and sugar. This will remove the bitterness, and make the onion slightly sweet. However, the taste of the salad will benefit from this.

Taste Info Holiday Salads / Fish Salads

Ingredients

Boiled white rice - 80 g;
Onions - 40 g;
Apple cider vinegar - 30 ml;
Canned tuna - 0.5-1 cans;
Pickled cucumbers - 2 pcs;
Boiled eggs - 2 pcs;
Mayonnaise to taste.

How to make a salad with tuna, rice and cucumbers

Boil rice in salted water in advance and cool it. For the preparation of salads, it is best to use long-grain rice, since round can be boiled and turn the dish into porridge.

Transfer the cooked rice into a bowl and add the pickled cucumbers cut in strips. If the salad is prepared in the summer season, then pickled cucumbers can be replaced with fresh vegetables.

Strain the onion from the marinade and send it to the salad. Separate the yolks from the boiled eggs and cut the whites into small strips, which are also added to the bowl.

Thoroughly mix the salad with tuna, rice and pickled cucumber, seasoning to taste with a small amount of mayonnaise, salt and pepper.

Place the salad firmly in the dish mounted on the serving plate.

Grate the yolk on a fine grater and sprinkle them on the surface of the salad.

Carefully remove the form and decorate the salad with fresh herbs. Serving such a light meal can be done immediately after preparation, or by letting it soak for 1-2 hours in the refrigerator.

April 6, 2013

The proposed salad with tuna and rice is perhaps the simplest salad with tuna, the most classic. Today on the Internet you can find a lot of recipes for salads with tuna, but most of them require many ingredients for their preparation, often expensive, and sometimes delicious spices. This salad is the same salad with tuna and rice, which was popular even during the Soviet Union, which is not very expensive, easy to prepare and perfectly satisfies the hunger.

Ingredients:

- 150 grams of rice;

- one can of tuna;

- one small onion;

- three eggs;

- salt to taste;

- mayonnaise to taste;

- greens to taste (dill is most suitable for fish, but you can use any greens that are available, we took parsley).

1. Boil hard boiled eggs. How to do this, you can see.

2. Boil the rice. For novice cooks, it is best to use rice in bags to prepare salads. It is easy to boil it; it almost never sticks together, as ordinary rice risks sticking together.

Dip sachets in water (you can and cold). And cook for 15 minutes. Salting during cooking is not necessary.

If there is no packaged rice, you can boil ordinary.

3. Put fish from a jar in a bowl for salad. Mash it with a fork. You don’t need to pour juice from the can, with it the salad will turn out softer and juicier.

4 . Add one and a half bags of rice (150 grams) to the fish. Mix well. Salt to taste. Mix still. Do not forget that the fish itself is salty, so do not get carried away with salt.