Tuna Bean Salad Recipe. Seafood salad with canned beans and tuna

02.07.2020 Blanks for the winter

Many hostesses and cooks, when drawing up the menu for the festive table, want to feed the guests hearty and useful. The tuna and beans salad is the right choice. Having prepared it, you can kill a bunch of "birds with one stone". Firstly, this is the undoubted and irrefutable benefits of the ingredients. Secondly, the ease of preparation of cold snacks. Thirdly, the taste of the dish is fresh and without soreness.

Tuna is Japan's favorite fish. Its meat tastes like veal. And this three-meter sea "calf" is simply stuffed with vitamins and microelements. But red beans are not far behind. A seed of bean is like a supply pantry. It itself is a complete balanced product. Therefore, a tandem salad of tuna and beans will give the body even more benefits. After all, it is not for nothing that in Japan, for example, they say about an appetizing fish that it is food for the smartest.

Composition:

Canned tuna (1 can) - without oil, in its own juice.
Canned red beans (1 can) - or about 2/3 cup of beans, soak for 6-7 hours in cool water or overnight, and then boil.
Onion (1 piece) - one small onion is enough.
Potatoes (1 pc) - baked in foil or boiled.
Fresh cucumbers (2-3 pcs)
Mayonnaise (3-4 tablespoons) - or yogurt is not sweet
Parsley (optional)

Preparation:

Gently drain the excess sauce from the tuna can, place the pieces in a salad bowl and mash the fish with a fork. When choosing canned food, pay attention to the composition of the product. Sometimes the fish inside is already chopped up. Vegetable oil can also be added. By the way, it is better not to remove natural juice until the last drop, but to leave it a little. It will make the tuna taste more juicy and tender.

Wash the potatoes thoroughly and dry if you plan to bake in the oven. It is better to bake the vegetable in foil. Then it will be more suitable for the quality of the salad. If you want to cook, then carefully follow the process to avoid overcooking. After cooling, peel and cut into small cubes and add to mashed fish. It is advisable to mix them immediately so that the taste of tuna passes over the potatoes and soaks them.

Rinse the cucumbers thoroughly, cut off the skin, if it is coarse. Also cut into small pieces and send to a salad bowl.

Peel and chop the onion as small as possible and place in a salad bowl. You can pre-marinate in a solution of 0.5 glass of a mixture of water and vinegar or lemon juice, 1 tsp. sugar and 1/2 tsp. salt for 2-3 minutes. This will remove excess bitterness if the onion is very "evil" and add a touch of piquancy to the salad. Instead of the usual classic onion, you can put the red Yalta onion. It will add a delicate sweetness to the dish.

Strain the canned red beans, if desired, rinse with running drinking water, not forgetting to discard on a sieve, and then put in a salad bowl. If raw beans are used, boil them until tender after pre-soaking overnight. You can add a teaspoon of baking soda to the cooking water to speed up the process.

Add chopped parsley, leaving mute to garnish.

Season with mayonnaise, stir and salt if necessary. If the use of purchased mayonnaise is contrary to the idea of healthy food, then it's easy to make it yourself from a fresh chicken egg and 0.5 cups of any oil (preferably olive or refined sunflower oil). You should also add a little salt, sugar, mustard and lemon juice to the sauce while whipping. And you can do without mayonnaise as such. To do this, simply use canned tuna along with the filling.

Salad ready. Bon Appetit!

How to decorate and what else to add to the salad

For a festive table, you can decorate canned tuna salad with beans with small cucumbers thinly sliced along the length of a large cucumber, into which you can add parsley, beans or olives of any color if you wish. On top of the salad, you can hoist "aster" from a small tomato, which will go well to taste with the rest of the appetizer. The "lace" made of thin onion rings looks very original. The appetizer can also be laid out in layers on a flat dish or in portioned outlets. The first layer is made of potatoes, then tuna, cucumbers, onions, then properly coat with mayonnaise and lay out the beans in an even layer, sprinkling with herbs.

Guests will definitely like the fresh, harmonious taste of this dish, especially those who care about their health will like it. The fact that the appetizer is assembled like a constructor in a matter of minutes (subject to the availability of ready-made components) makes it a favorite of many. The salad will be a complete dinner for the family, you can take it in a container with you to work or to a picnic. For a change, the beans can be replaced with boiled green beans, or canned with hot peppers in a tomato for a fuller experience.

According to the rules of a balanced diet, one day a week should be done with fish. Having tasted the bean and tuna salad, you will definitely include it in your diet. Bon Appetit!

Tuna is a rather expensive fish, given that even salmon and pink salmon are cheaper than this variety, if not several times, then twice for sure. But sometimes you can also afford tuna to please the body with beneficial omega.

Already from the name it becomes clear that the salad is well saturated and will satisfy hunger well. Especially similar ones are in demand among men who, as you know, love to eat tightly.

For a salad with beans and tuna you need:

200 grams of tuna in oil;
4 cherry tomatoes;
100 grams of beans;
1 bunch of green onions;
60 ml olive oil;
15 ml white wine vinegar.

Bean salad with canned tuna:

Open a can of tuna, drain the oil and "pull" the meat with a fork.
Open the jar of beans, drain into a colander and rinse the beans well.
Wash, dry and cut the tomatoes into halves or quarters.
Combine olive oil with vinegar Season with salt and pepper and stir.
Rinse green onions, chop.
Add beans, tuna, tomatoes, onions to a salad bowl. Season with sauce and stir. Salad ready.

Canned Beans and Tuna Salad

Rice is generally considered a dietary product. But the fact is that if such a product is added to, then the dish automatically becomes satisfying. An appetizer can already be taken not only as an addition to a side dish, but also for a whole lunch.

For a salad of beans and tuna you need:

200 grams of tuna;
1 can of beans
200 grams of corn;
100 grams of rice;
1 small onion;
30 ml olive oil;
Greens to taste.

Bean and Tuna Salad Recipe:

Rinse the rice with running water until clear water. Next, pour the cereal with water (namely 250 ml) and salt. Cook in proportions of water to the product 2.5: 1. Such rice will cook perfectly, evaporating all the water and not burning.
Cool the prepared cereal.
Open the jar of corn and drain into a colander.
Remove the peel from the onion, cut off the stalk and wash, cut into small cubes.
Wash greens, dry from water, chop.
Open the can of tuna and drain into a sieve. Disassemble the mass with a fork.
Combine fish, rice, beans, corn, onions and herbs. Season with pepper and salt, add olive oil and stir. Salad ready.

Advice: so that the rice does not exactly stick together, you can add to the water: a little oil; milk; vinegar. These are the three most popular methods for newbies.

Bean and tuna salad recipe

For crunch lovers, we also offer a variety of ingredients. It will be so delicious that you cannot imagine. Cook food and start cooking with us right now.

For salad with beans without mayonnaise you need:

250 grams of green beans;
400 grams of beans;
350 grams of tuna in its own juice;
200 grams of cherry;
1 onion;
45 ml red wine vinegar;
5 grams of granulated sugar;
5 ml of granular mustard;
90 ml olive oil;
2 cloves of garlic.

Cooking salad with beans and tuna and tomatoes:

Peel the garlic and put it in a press.
Peel the green beans from the ends and wash. Boil water and toss the pods into it for seven minutes. The water can be salted.
After seven minutes, drain the beans in a colander and then sharply lower them into ice water. This will help the product retain both color and texture.
In a bowl, collect granulated sugar, vinegar, mustard, the rest of the olive oil and season with black pepper. Beat the mass well until a dressing state.
Open a can of tuna, chop.
Open the jar of beans, drain into a colander and rinse well.
Peel the onion, cut the stalk and chop.
Wash the tomatoes and cut into slices.
Combine both types of beans, fish, tomatoes and onions in a salad bowl. Season the salad with the sauce and stir.

Salad with canned beans and tuna

Everyone should try, no matter what. It is delicious and nutritious. Fresh vegetables, onions and fish cannot fail.

For a light salad with beans:

90 grams of tuna;
3 cherry tomatoes;
1 small onion;
90 grams of beans;
60 ml olive oil;
30 ml balsamic vinegar;
5-10 grams of watercress.

Bean salad without mayonnaise:

Open the beans, drain them in a colander, and then rinse well.
Wash the tomatoes, cut in half.
Remove the peel from the onion, cut the stalk and chop into small cubes.
Open the tuna can and take out the fish pieces. Grind them with a fork.
Combine beans, tomatoes, onions, lettuce in a salad bowl.
Put the tuna on top.
Season the salad with balsamic vinegar and olive oil. Mix.

Important: when buying greens in supermarkets or in the markets, bring them home and immediately immerse them in the water, like flowers. Especially if you do not plan to use it right away. Very often we forget to do this, and as a result, the greens wither by the time we remember about them.

Red bean and tuna salad

Chickpea belongs to legumes and therefore it is not strange that the product is quite satisfying. We will cook it with fish, fresh vegetables and a pleasant dressing. The salad is simple, but it doesn't affect its taste.

For a salad of beans with tuna you will need:

1 can canned tuna
30 ml of sunflower oil;
15 ml of table vinegar;
100 grams of boiled chickpeas;
100 grams of beans;
5 cherry;
15 ml grain mustard;
2 grams of ground allspice.

Red bean and tuna salad:

In a bowl, combine mustard, vinegar and sunflower oil. Season with allspice and salt. Now let the dressing be infused.
Open the can of tuna and remove the fish in a colander. Disassemble it with a fork.
Open the beans and drain into a colander. Rinse the beans well.
Rinse the tomatoes and cut into slices.
Combine chickpeas, beans, tomatoes and fish.
Drizzle with the dressing and you're done.

Advice: how and how much to cook chickpeas? First, the beans need to be rinsed. Then soak for four hours. After the time has elapsed, change the water and put the pan on the fire. As soon as the water boils, you need to remove the foam, and then completely close the chickpeas with a lid and cook it for another forty minutes.

White bean and tuna salad is incredibly rich in a variety of healthy and beneficial substances. And it doesn't matter which of the five recipes you choose today. But still, we highly recommend trying all five options for making a salad with white beans and tuna, and saturating your body with a sea of usefulness.

Salads with tuna and beans are quite rich and nutritious; they can be not only an addition to lunch or dinner, but also an excellent independent dish.

Tuna, for salads, most often they take canned, because it is easy to use, opened the can, took out the fish, threw it into the salad and that's it. Pickled and freshly fried fish are also found.

If you use fresh tuna meat, you must first marinate it with lemon, spices, then fry on both sides until golden brown. The fish inside should be pink and soft and crispy on top.

Beans for salad, take both white and red, often rolled up in jars. Dry beans are also found, but less often, because they must first be soaked, then boiled, and after that, they can be added to the salad. Green beans are also popular. Salads with it have a bright color and rich juiciness.

So, for a salad with tuna and beans, you need to combine the two main ingredients, add additional ones, it can be the leaves of any salad, various vegetables, eggs, cheese or herbs. Season with butter sauce or white mayonnaise and serve. In general, examples of the preparation of such dishes are given below.

How to Make Tuna Bean Salad - 15 Varieties

Light and dietary salad.

Ingredients:

Arugula - 150 gr.
Fresh tomato - 1 pc.
Red onion - 0.5 pcs.
Olive oil - 3 tablespoons
Lemon juice - 1 tablespoon
Salt and pepper to taste.

Preparation:

Rinse the beans, mash the tuna with a fork. Wash the tomato and cut into 4 pieces. Chop the onion finely. Wash the arugula and pat dry with a paper towel. Combine all ingredients in a salad bowl. Squeeze the lemon, pour the olive oil over the salad and season with spices. Bon Appetit.

Delicious and rich dish

Ingredients:

Canned beans - 1 can.
Canned tuna - 1 can.
Potatoes - 3 pcs.
Pickled cucumber - 2 pcs.
Green onions - 50 gr.
Lemon juice - 1 tablespoon
Olive oil - 3 tablespoons
A pinch of salt.

Preparation:

Boil whole potatoes in a peel, cool and cut into cubes, put in a bowl for salad. Also cut pickled cucumbers and send to salad. Add the beans, pre-washed and chopped onions. Then toss the tuna, disassembled into fibers. Sprinkle with salt, oil and lemon juice. Mix everything and serve.

Spicy and original salad

Ingredients:

Red beans - 1 can.
Tuna - 1 can.
Garlic - 2 cloves.
Shallots - 1 pc.
Vegetable oil - 20 ml
Fresh herbs - 1 bunch.
Salt pepper.

Preparation:

Drain the beans, rinse and place in a salad bowl, toss in the canned tuna pieces. Finely chop the onion, garlic and herbs, add to the salad. Season with salt, pepper, oil and mix everything.

Such a dish is quite worthy to be independent.

Ingredients:

Green beans - 300 gr.
Potatoes - 4 pcs.
Fresh tomato - 2 pcs.
Canned tuna - 1 can.
Olive oil - 2 tablespoons
Pesto sauce - 1 tablespoon
Salt and pepper to taste.

Preparation:

Rinse the beans, cut off the ends, boil until tender in salted water.

Do not cook it for more than 7 minutes, otherwise it will lose its bright color.

Rinse the cooked beans with cold water and place on a salad platter. Boil the potatoes, cut into 4 pieces and add to the beans. Add tuna, mashed with a fork and fresh tomato wedges. Season with pesto sauce and olive oil. Bon Appetit.

Spicy and tasty salad.

Ingredients:

Purple basil - 1 bunch
Dry beans - 100 gr.
Canned tuna - 1 can.
Purple onion - 1 pc.
Vinegar - 1 tbsp.
Olive oil - 3 tablespoons
Garlic - 2 cloves.
Salt pepper

Preparation:

Soak the beans in cold water overnight. Then boil it.

The water in which the beans are to be boiled cannot be salted, otherwise it will cook longer.

Cut the onion into thin half rings, pour with vinegar, add water and a pinch of sugar, let stand for 15 minutes. Then drain off any excess liquid. Combine beans, basil, onion and tuna in one bowl. Squeeze the garlic into it, season with spices and pour over with oil.

A nutritious and delicious whip up dinner.

Ingredients:

Blue onion - 0.5 pcs.
Canned tuna - 1 can.
Canned white beans - 1 can.
Cherry tomatoes - 100 gr.
Parsley - 1 bunch.
Mustard - 1 tsp
Olive oil - 2 tablespoons
Lemon juice - 1 s.l.
Pepper to taste.

Preparation:

Cut the onion into thin half rings. Mash the tuna with a fork and put in a salad dish, add beans, onions, halves of cherry tomatoes and chopped parsley. Season with olive oil, lemon juice and mustard sauce, add salt and pepper to taste and mix everything.

A healthy and nutritious lunch or dinner.

Ingredients:

Tuna in oil - 1 can.
Green beans - 200 gr.
Quail eggs - 8 pieces.
Parsley - 1 bunch.
Vegetable oil - 3 tablespoons
Salt pepper.

Preparation:

Boil the beans until tender and place on a sieve. Boil the eggs, cool and peel. Put cooked green beans into a dish, add tuna, halved eggs, parsley and spices. Mix everything and pour over with oil

A wonderful decoration for a festive table and a delicious dish

Ingredients:

Canned tuna - 300 gr.
Canned white beans - 1 can.
Red onion - 50 gr.
Parsley - 1 bunch.
Garlic - 1 clove.
Olive oil - 3 tablespoons
Salt and pepper to taste.
Rice vinegar - 2 tsp
Olives - 50 gr.
Fresh tomato - 1 pc.

Preparation:

Mash the tuna with a fork, cut the onion into thin half rings, put the beans on a sieve and rinse under running water. Chop the greens. Combine all ingredients, add minced garlic, salt, pepper, oil and vinegar. Mix everything well. Shape the salad using the culinary ring and garnish with olives and tomatoes.

A common and easy-to-prepare dish.

Ingredients:

Red beans - 1 can.
Tuna - 200 gr.
Fresh cucumber - 1 pc.
Unrefined vegetable oil - 3 tablespoons
Spices to taste.

Preparation:

Drain the beans and put them in a salad bowl, open the tuna, mash it with a fork and toss it into the salad. Wash and cut fresh cucumber into strips. Mix everything with salt, pepper and oil. Bon Appetit.

An excellent dish for lovers of healthy food

Ingredients:

Green beans - 80 gr.
Chicken egg - 1 pc.
Canned tuna - 80 gr.
Fresh tomato - 1 pc.
Soy sauce - 1 tbsp
Olive oil - 1 tablespoon
Garlic - 2 cloves.
Salt.

Preparation:

Fry the asparagus beans in olive oil, garlic and soy sauce until tender. Fold on a salad platter. Boil an egg, cool, cut into 4 parts, also cut a tomato and send it to a salad. Put tuna slices on top. Season with salt and olive oil.

An original and tasty dish for a variety of meals.

Ingredients:

Tuna fillet - 200 gr.
Red beans - 300 gr.
Red onion - 50 gr.
Arugula - 100g.
Egg noodles - 100 gr.
Chicken broth - 500 ml.
Garlic - 2 cloves.
Olive oil to taste.
Salt and pepper to taste.

Preparation:

Bring the broth to a boil, boil the noodles in it. Then fold it onto a sieve. In the same broth, throw slices of fresh tuna, squeeze the lemon and cook for several minutes until tender. Finely chop the onion. Chop the garlic and combine with salt, pepper and olive oil. Combine fresh arugula leaves with fish, noodles, onions and beans. Drizzle with sauce. Serve immediately with warm fish.

The combination of ingredients will pleasantly surprise you and your guests.

Ingredients:

Chicken eggs - 2 pcs.
Peking cabbage - 100g.
Canned beans - 1 can.
Canned tuna - 1 can.
Pitted olives - 100 gr.
Asparagus beans - 50 gr.
Black bread - 2 pieces.
Butter - 10 gr.
Garlic - 2 cloves.
Parsley - 1 bunch.
Olive oil - 3 tablespoons
Wine vinegar - 1 tbsp.
Salt and pepper to taste.

Preparation:

Separate the bread pieces from the crust, cut into cubes, fry with garlic in butter and set aside. Boil green beans in salted water until tender. Boil eggs, chill, peel and cut into 4 pieces each.

For the sauce, combine chopped garlic clove with chopped parsley, olive oil and wine vinegar. To mix everything. Put chopped cabbage, canned beans, olives, tuna, asparagus and eggs in a salad bowl. Drizzle with sauce and sprinkle with breadcrumbs.

An original and delicious salad.

Ingredients:

Radichio salad - 300 gr.
Dry beans - 100 gr.
Tuna in its own juice - 1 can.
Celery stalk - 50 gr.
Olive oil - 3 tablespoons
Lemon juice - 1 tablespoon
Salt and pepper to taste.
Parsley - 1 bunch.

Preparation:

Soak the beans for a few hours, then boil. Chop the celery stalk thinly. Pull lettuce leaves onto a dish with your hands, put beans, add celery and tuna. For the sauce, finely chop the herbs, add spices, lemon juice and olive oil. Pour over the salad and serve.

Ingredients:

Canned tuna -200 gr.
Dry beans - 100 gr.
Fresh tomatoes - 2 pcs.
Cucumbers - 2 pcs.
Celery stalk - 2 pcs.
Rosemary - 1 sprig.
Garlic - 1 clove.
Parsley - 1 bunch.
Mustard - 0.5 tsp.
Wine vinegar - 1 tsp
Olive oil - 2 tablespoons
Sugar is a pinch.
Salt and pepper to taste.

Preparation:

Soak beans in cold water overnight. Then boil in water with rosemary and garlic until tender. Cut tomatoes into slices, cucumbers into cubes, celery into small pieces. For the sauce, combine olive oil, sugar, salt, mustard and wine vinegar. Combine all the chopped vegetables, pour over the sauce, add the beans, mix, put the tuna on top. Decorate with herbs.

The perfect combination of ingredients makes the dish extremely tasty and rich.

Ingredients:

Potatoes - 3 pcs.
Cherry tomatoes - 5 pcs.
Blue onion - 0.5 pcs.
Canned beans - 1 can.
Tuna - 1 can.
Capers - 2 tablespoons
Fresh basil - 2 sprigs.
Mustard - 0.5 tsp
Olive oil - 3 tablespoons
Lemon - 0.5 pcs.
Salt pepper.

Preparation:

Boil potatoes and cut into wedges. Fold into a salad platter. Throw the beans on a sieve, rinse under running water, dry and throw over the beans. Add chopped tomatoes and blue onions. For dressing, combine capers with olive oil, salt, pepper, mustard and the juice of half a lemon. Mix until smooth. Drizzle over the salad. Top with canned tuna slices. Decorate with basil sprigs.

There are a lot of seafood available at the moment. And one of the most common is tuna. Combining tuna with other foods makes it easy to create a variety of salads and appetizers.

I had to visit Japan at the famous Tokyo Fish Market. There I saw for the first time tuna in such quantity and size. In appearance, this is of course the king of fish. Well, when you see the meat of cut tuna, with some sixth sense you understand that it will be very tasty.

Tuna is very healthy because it contains a large amount of trace elements and protein. It is sold mainly in oil or in its own juice. This is very convenient, especially for those who separate food into fatty and lean ones. For example, if you want a salad with the lowest percentage of fat, then you need to take tuna in the actual juice.

Since tuna meat is considered fatty, salads with it will turn out to be quite satisfying. Even if it is a small portion, it contains a lot of nutrients.

1. Tuna and white bean salad

This salad will always help out when you need to cook something very quick and tasty. Beans are no less useful for the body. It contains a lot of protein, micro and macronutrients, and so on. Therefore, when combined, these products will bring us many benefits.

Ingredients:

Canned tuna - 1 can
Cherry tomatoes (can be ordinary) - 250 gr.
Red onion - 1 pc.
Parsley - 1 bunch
Canned White Beans - 400 gr.
Soft mustard - 1 tbsp
Lemon juice - 1/2 lemon
Olive oil - 3 tablespoons
Pepper, salt

Preparation:

Let's start with tuna. The contents of the jar must be kneaded well with a fork until smooth. And then transfer to a salad bowl. The liquid does not need to be drained. Here already for an amateur.

2. Add the white canned beans. But first, it must be rinsed with water. This will improve both the taste and appearance.

3. Cut the onion into half rings. Better to use red as it is sweeter, less pungent.

4. Then we disassemble it into small feathers.

5. Transfer all the onions to the salad bowl.

6. Cut each tomato lengthwise, in half. It is advisable to use cherry as it is sweeter than usual.

7. Transfer the chopped tomatoes to the total mass of the salad.

8. Cut a bunch of green and juicy parsley into smaller pieces. You can add any other greens, here, too, if desired.

9. Add it to the salad bowl.

10. And now you need to prepare the sauce for the salad dressing. Mix mustard, olive oil and freshly squeezed lemon juice.

11. Add black pepper and salt to taste.

12. Mix everything very well. It turns out a liquid consistency.

13. The sauce is ready, go to the salad dressing. Pour the salad with hot sauce and stir.

14. The salad is ready and ready to serve.

Bon Appetit!

2. Tuscan salad with tuna and white beans

The salad is easy to prepare and belongs to the "guests on the doorstep" category.

Ingredients:

Beans (boiled white) - 300 gr.
White onions - 1 pc.
Olive oil - 1 tablespoon
White balsamic vinegar - 1 tablespoon
Salt, pepper - to taste
Green onions - 1/2 bunch
Greenery for decoration.

Preparation:

1. Beans can be used both boiled and canned. We put it in a salad bowl. When doing this, drain off excess liquid. Flushing here is optional.

3. Add balsamic vinegar. It is better to use white, as it tastes much softer and works better with different ingredients.

Balsamic vinegar ("balsamic")(ital. Aceto balsamico) - sweet and sour seasoning from grape must aged in barrels, invented in the Italian province of Modena.

4. To taste, add salt and black pepper. We mix everything.

5. Cut the onion into half rings and disassemble it into separate feathers. Add to the salad bowl.

6. Mix everything well.

7. Open a can of tuna in its own juice, put in a salad. You do not need to knead the meat, only the largest pieces of tuna.

8. Chop the green onion as small as possible.

9. Add it to the total mass of the salad and mix. The salad is left to decorate.

10. Decorate the finished salad with herbs and serve.

Bon Appetit!

3. Salad with tuna and beans

Ingredients:

Tomatoes - 300 gr.
Fresh cucumber - 1 pc. (200 gr.)
Bulgarian pepper, red - 3 pcs.
Tuna in its own juice - 1 b.
Canned beans - 1 b.
Linseed oil - 3-4 tablespoons

Preparation:

1. First you need to peel the cucumber. Cut it into half rings and put in a salad bowl.

2. Cut the tomatoes into medium cubes and place in a salad bowl with cucumbers.

3. Add canned beans to this. It must be rinsed with water in advance and put in a colander.

4. Mash the tuna in its own juice as small as possible and put in the total mass.

5. Cut the red bell pepper into small pieces.

6. Add it to the salad bowl. We fill everything with linseed oil. Salt to taste. Stir

Our delicious salad is ready to eat.

Bon Appetit!

4. Low-calorie salad with tuna and beans

Such a salad is perfect for both a festive table and an everyday one. Having prepared it, any hostess will be able to surprise both households and guests.

Ingredients:

Green beans - 170 gr.
Butter - 30 gr.
Bread - 100 gr.
Garlic - 3 cloves
Chicken egg - 2 pcs.
Vegetable oil (olive) - 4 tablespoons
Parsley - 1 bunch
Wine vinegar - 4 tablespoons
Peking cabbage - 150 gr.
Canned White Beans - 1 b.
Olives - 1 b.
Canned pollock - 1 b.

The salad is medium complexity, the taste is very satisfying and tasty.

Vinegar Is a simple wine fermented to vinegar. Balsamic vinegar is also made from wine, but it is created from special white grape varieties, which contain a lot of sugar.

1. First, heat a frying pan and put a small piece of butter on it.

2. First, put the grated garlic, add pre-cut croutons. Then fry them in butter.

3. When the croutons are ready, remove the frying pan from the heat.

4. Now you need to boil the green beans. We put a pot of water on the fire. Put the beans and pods into boiling water. We boil for 10-15 minutes.

5. Simultaneously with this, boil the chicken eggs in a steep one. While our food is cooking, let's add the sauce for the salad dressing.

6. In a separate cup, mix salt, garlic, vegetable oil (preferably olive oil), parsley (you can replace or add dill), wine vinegar and ordinary black pepper. We mix everything.

7. Add a little salt to the Chinese cabbage cut into medium pieces.

8. Add pre-washed white canned beans.

9. Add some of the sauce on top.

10. Stir and lay out the halved olives.

11. Lay out the pieces of tuna in our own juice.

12. Add boiled eggs over the entire area. We cut them into quarters. And again pour the sauce over the salad.

13. When the beans have cooled down after boiling, put them on a salad bowl.

14. Pour the rest of the sauce on top, mix slightly. And spread croutons all over the salad.

Our low calorie salad is ready. Such yummy will be to everyone's taste!

Bon Appetit!

5. Caponata Neopolitan salad

Ingredients:

Dry bread (biscotto di grano) - 1 pack.
Tuna in oil - 1 b.
Tomatoes - 300 gr.
Onions - 1-2 pcs.
Black olives - 1 b.
Canned beans - 1 b.
Olive oil - 5 tablespoons
Salt to taste
Basil - 1 bunch
Parsley - 1 bunch

Preparation:

Caponata- This is a popular dish of Italian cuisine, a cold vegetable appetizer.

This recipe uses a product that is not so common. I suggest that you first find out what kind of product it is.

Dry bread- this "bread-cookie" has nothing to do with cookies in the Russian sense. It tastes like a classic dry white bread with a hard crust that is so pleasant to break.

1. Pour a small amount of cold water into a plate.

2. Put dry bread in it. Leave for a while to soak.

3. When the bread has become medium soft, squeeze it a little and transfer it to a deep salad bowl.

4. Then add canned beans of any color here.

6. Put the tuna in whole pieces in oil.

7. Cut the onion into thin half rings and add to the salad bowl.

8. If the tomatoes are small, then it is enough to cut them in half. If there are no small ones, then the large ones need to be cut into medium-sized pieces. We put them in a salad too. You can add a little salt to taste.

10. Pour in finely chopped parsley and basil, pour over with olive oil.

11. Stir the salad well. The treat is ready.

Bon Appetit everyone!

6. Portuguese tuna salad

Ingredients:

Chickpea - 1 b.
Parsley - 1 bunch
Tomatoes - 300 gr.
Tuna in its own juice - 2 b.
Lemon - 0.5 pcs.
Green beans - 300 gr.
Bulgarian pepper - 1 pc.
Salt to taste

Chickpea- this is a chickpea of the legume family, it is also often called mutton peas, or Uzbek peas.

1. Chop the parsley as small as possible. You can replace it with any other that you like.

2. Blanch the green beans for about 4-5 minutes. We put to cool.

Blanching- short-term processing of the product with boiling water or steam. Blanch (fruits, vegetables, herbs, fish) in order to:

make bones and meat white;
preserve the color of some vegetables and fruits;
remove the skin from tomatoes;
fry the potato slices;
remove bitterness, specific smell of the product;
then freeze (for example, greens).

The product is poured over with boiling water or steam in a sealed container or immersed in boiling water (0.5 - 5 minutes). After blanching, the product is typically chilled with cold water or ice to stop cooking (in cooking) or flash-freeze (in food).