A variety of canned tuna salads are good both on holidays and on weekdays. Tender fish is an excellent basis for appetizers, of which there are many options. And all of them are useful, have a pleasant taste and are easy to manufacture.

The benefits of tuna salads and culinary tricks

The reddish flesh of the tuna does not contain small bones, so it is great for snacks. Canned this fish in its own juice and oil. For dietary dishes, the first option is preferable - its calorie content is less.

Canned fish retains almost all the qualities of fresh fish. The amount of protein in tuna is high - almost 23 percent.

Also fish contains valuable omega fatty acids, important for the functioning of the brain, heart and blood vessels, as well as protecting against premature aging. A large amount of nicotinic acid helps to strengthen the nervous system.

As for the adverse effects of tuna on the body, it is possible only with individual intolerance to fish and seafood. Other useful qualities and contraindications of the dish depend on the remaining components.

Preparing tuna snacks is easy. But some nuances are still worth considering. So, after opening the jar, pour the liquid into a bowl, and put the pulp in another bowl and mash with a fork. Some technologies involve cutting fish, but this requires skill - canned tuna breaks easily.

If the salad contains fruit, sprinkle the fish with lemon juice.

It is better not to overdo it with the number of components, so as not to interrupt the delicate taste of the fish. Tuna snacks can be seasoned with low-fat mayonnaise or vegetable oil sauce with vinegar or lemon juice. Sometimes the liquid from under the fish becomes the basis for the sauce.

Classic recipes for fish snacks

Tuna is perfect for traditional fish salads: from the famous French appetizer "Nicoise" to the most popular domestic "Mimosa". You can include it in the recipe of other classic snacks.

Tuna salad with cabbage

According to a simple step-by-step recipe with a photo, even a child will make a salad with canned tuna.

Ingredients:

• can of tuna;
• a quarter of a small head of cabbage;
• lettuce head;
• bell pepper;
• a large spoonful of soy sauce;
• 90 grams of mayonnaise.

Cooking method:

Salad based on tuna can be made even with white cabbage, even with Beijing cabbage.

Light tuna salad

Salad recipe with canned tuna, olives and lettuce does not take much time.

Ingredients:

• can of tuna;
• olive oil and vinegar to taste;
• onion head;
• half a jar of olives;
• two eggs;
• green salad;
• a pinch of black pepper.

Cooking method:

1. Grind boiled eggs and onions.
2. Washed and dried lettuce leaves cut into large pieces.
3. Put them in a salad bowl, on them - mashed fish. Spice up.
4. Wash and dry lettuce leaves. Tear them with your hands, put in a container.
5. Sprinkle onions, eggs, olives on top.

Mayonnaise is not used for dressing. A mix of olive oil and vinegar works great with this.

Tuna appetizer with tomatoes

This is a classic canned tuna salad recipe. This is how it is prepared in many European countries.

Ingredients:

• a jar of tuna and dessert corn;
• half a can of olives;
• olive oil;
• green lettuce;
• a couple of tomatoes.

Cooking method:

1. Pour the oil into the fish juice and salt the mixture. This will be the gas station.
2. Scald and peel the tomatoes, cut into neat slices.
3. Put the fish and tomato slices in a salad bowl, lettuce leaves torn in strips on top.
4. Add corn kernels and chopped olives.
5. Pour in the sauce and stir.

This appetizer can be consumed on a fast day when fish is allowed. After all, there are no other products of animal origin.

Layered salad with cucumbers and canned tuna

Salad with canned tuna and eggs, cucumbers and cheese looks beautiful in transparent salad bowls, you can portion them.

Ingredients:

• can of tuna;
• four eggs;
• mayonnaise;
• 170 grams of hard cheese;
• a couple of fresh cucumbers;
• carrot.

Cooking method:

1. Grind boiled carrots and white of hard-boiled eggs.
2. Peel cucumbers from hard skin and grate, just like cheese.
3. Put the egg white in vases, grease with mayonnaise and lay the fish layer on top.
4. Grated cucumbers cover a layer of tuna, then comes mayonnaise, carrots, grated cheese.
5. Lubricate the top with mayonnaise and sprinkle with yolk crushed with a fork.

Decorate the dish with olives and carrot slices.

Tuna salad "Nicoise"

The famous "Nicoise" comes from France. This salad with tuna and potatoes is served in restaurants in Nice. How to make Nicoise salad with canned tuna?

Ingredients:

• two cans of tuna;
• eight anchovies;
• eight potato tubers;
• 180 ml of olive oil;
• three times less vinegar;
• half a lemon;
• half a small spoonful of mustard, pepper and salt;
• 300 grams of green beans;
• lettuce bulb;
• four leaves of lettuce;
• the same number of tomatoes and boiled eggs;
• a large spoonful of chopped basil;
• a dozen olives.

Cooking method:

1. For the sauce, mix oil, vinegar, mustard, lemon juice. Season the dressing with salt and pepper. Measure out half and pour over the diced boiled potatoes. Send it to the cold for 60 minutes.
2. Mix half of the remaining sauce with blanched beans and onions. Combine vegetables with real potatoes.
3. Cool salad plates and place lettuce leaves on them. Top with a layer of potatoes and beans. Then sliced ​​tomatoes and eggs, tuna, olives and anchovies.

Season "Nicoise" with the remnants of the sauce and sprinkle with basil.

Mimosa salad with tuna

Adored by so many, tuna salad is always prepared with mayonnaise.

Ingredients:

• can of tuna;
• four eggs;
• three potato tubers;
• a couple of carrots;
• bulb.

Cooking method:

1. Peel boiled carrots, eggs and potatoes. Rub vegetables and yolks with a small grater. Squirrels - large.
2. Chop the onion.
3. Lay in a salad bowl in layers, spreading each with mayonnaise. The first layer is potato, then comes tuna, onions, protein, carrots. Pour the chopped yolk on the top layer of mayonnaise.

With tuna "Mimosa" comes out more tender compared to other canned food.

Unusual options for salads with tuna

It is worth trying not only traditional, but also extraordinary combinations of tuna with a variety of ingredients - from avocados to tangerines.

Tuna salad with arugula and beans

This vegetable salad with tuna is not only tasty, but also healthy - it contains a lot of vitamins and other valuable elements.

Ingredients:

• two cans of tuna;
• 250 grams of bean pods;
• 500 grams of small tomatoes;
• a bunch of arugula;
• a couple of fresh cucumbers;
• avocado;
• olive oil, red vinegar to taste;
• lime;
• green salad.

Cooking method:

1. Cut the peeled avocado into cubes, lettuce into slices, cucumbers into halves of circles, divide the tomatoes into halves.
2. Boil the beans, chop the lime zest with a small grater.
3. Put all the ingredients in a salad bowl, add sprigs of arugula, salt, mix.
4. Place tuna slices in the center.

Season the appetizer with oil mixed with wine vinegar and lime juice.

Pasta Tuna Salad

A simple and delicious canned tuna salad recipe with a photo is easy to create based on any pasta.

Ingredients:

• a pack of pasta;
• a can of tuna and red beans;
• two bulbs;
• two large spoons of white vinegar and chopped cockerel;
• 190 grams of grated cheese.

Cooking method:

Season the dish with vinegar and serve when it has cooled.

Warm salad with tuna and fruits

A diet recipe for a salad with canned tuna and fruit is to be served warm.

Ingredients:

• can of tuna;
• green apple and lettuce;
• five tangerines;
• two large spoons of chopped walnuts;
• olive oil.

Cooking method:

1. Tear lettuce leaves into pieces, chop the apple into small cubes, peel the tangerine slices from the films.
2. Heat the mashed fish with a fork over a small flame in a saucepan.
3. Add the rest of the ingredients, mix.

You can take not fresh, but canned tangerines. They do not need to be cleaned of films.

Salad with tuna, bananas and rice

A simple canned tuna salad recipe with an out-of-the-ordinary flavor is a great way to wow your guests.

Ingredients:

• can of tuna;
• the same amount of rice;
• vegetable oil, pepper, paprika and greens as desired;
• a couple of tomatoes and bananas;
• four large spoons of vinegar;
• half less - lemon juice.

Cooking method:

1. Mix boiled rice with tomato and banana slices.
2. Add mashed tuna to mixture.
3. Pour lemon juice into vinegar, season with spices.

Pour this mixture over the salad, sprinkle with chopped herbs and let it brew in the cold for a couple of hours.

Appetizer with tuna and avocado

Salad with canned tuna combined with avocado has a fresh taste. It can be unusually decorated, for example, for a romantic evening.

Ingredients:

• large avocado;
• can of tuna;
• two cucumbers (fresh or pickled);
• mayonnaise and herbs to taste;
• two cloves of garlic.

Cooking method:

1. Divide the avocado into halves, remove the stone, cut out the pulp so that the “boat” remains.
2. Finely chop this pulp and cucumbers.
3. Combine with crushed fish, chopped garlic cloves and mayonnaise.

The appetizer is served in avocado boats garnished with herbs.

Salad "Atlantico"

This canned tuna salad with egg and fresh cucumber also includes shrimp and salmon. Brightness and exquisite taste make it ideal for a celebration.

Ingredients:

• two cans of tuna;
• 600 grams of peeled shrimp;
• two hundred gram package of salted salmon;
• green lettuce;
• olive oil and white vinegar;
• three fresh tomatoes and cucumbers;
• head of red onion;
• 110 grams of hard cheese;
• a dozen olives;
• three hard-boiled eggs.

Cooking method:

1. Cut lettuce leaves into ribbons, cucumbers and tomatoes into small slices, onions into halves of rings, salmon into cubes.
2. Put all this in salad bowls, on top - slices of tuna and slightly fried shrimp.
3. The topmost layer is grated cheese, olives and chopped boiled eggs.

Season "Atlantico" with a mix of white wine vinegar and oil to taste.

Salad "Exotic"

The recipe for canned tuna salad with corn, pineapple and shrimp is extraordinary. It will delight connoisseurs of spicy shades and unusual solutions.

Ingredients:

• can of tuna;
• half a can of pineapples;
• the same amount of dessert corn;
• mayonnaise;
• 150 grams of peeled shrimp;
• green salad;
• a dozen olives.

Cooking method:

1. Line the bowls with lettuce leaves.
2. Put pineapple cubes on them.
3. Top - tuna slices, olives, mayonnaise.

Decorate the salad with shrimp and the remaining pieces of pineapple.

Canned tuna goes well with various ingredients: fresh and boiled vegetables, fruits, berries, pickles, eggs, cheeses. Thanks to this, you can use not only already tested recipes, but show your culinary imagination yourself.

Canned Tuna Salad - General Cooking Principles

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

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

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

Canned Tuna Salad - Preparing Food and Utensils

Food preparation consists in processing vegetables (washing and further cutting into the desired shape) and preparing the fish itself. To do this, oil or juice is poured from a can into a separate bowl, since the liquid can be useful for salad dressing, and the fish itself is laid out on a plate and kneaded with a fork. You can also cut the tuna into small pieces, but this is not very convenient, because the meat will fall apart due to softness and tenderness. Other foods must be boiled, cooled and chopped (for example, carrots, eggs or potatoes).

From the dishes you will need a small saucepan, a deep salad bowl, a bowl for making sauce, a sharp knife, a cutting board and a grater. Serve the salad in serving bowls, small bowls or bowls, tartlets, or even halves of tomatoes.

Canned Tuna Salad Recipes:

Recipe 1: Canned Tuna Salad

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

Required Ingredients:

• A few green lettuce leaves;
• 2 dense tomatoes;
• Bank of canned corn;
• 100 g olives;
• Olive oil;
• Salt - to taste.

Cooking method:

Drain the liquid from canned tuna into a separate bowl, put the fish on a plate and knead with a fork. Some of the canned oil can be used for dressing by mixing it with olive oil. Wash the tomatoes and remove the skin. To do this, they can be poured over with boiling water, then with cold water and remove the skin with your hands. For cutting, you need to take a very sharp knife so as not to crush the vegetables. Cut the tomatoes into small cubes. Put the fish and tomatoes in a deep bowl. Lettuce leaves are thoroughly washed, dried and cut into thin strips or simply torn with your hands. We spread the leaves on top of the fish and tomatoes. Drain the liquid from the corn and spread it on lettuce leaves. Cut the olives into 3-4 pieces in the form of circles and lay them on top of the corn. Season the canned tuna salad with oil and salt to taste. Mix all ingredients before serving.

Recipe 2: Canned Tuna and Green Bean Salad

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

Required Ingredients:

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

Cooking method:

Put the frozen beans in boiling water and cook for about 5 minutes. We recline in a colander and leave to cool. My avocado, peel off the peel, pull out the bone, cut the flesh into small cubes. Wash the lime and rub the zest on a fine grater. We squeeze the juice. Wash tomatoes, cucumbers and lettuce in running water. We cut the cherry tomatoes in half, cut the cucumbers into thin semicircles. Lettuce cut into small pieces. We simply wash the arugula, but do not cut it. Put tomatoes, cucumbers, lettuce, beans, avocado, lime zest and arugula in a deep bowl. We mix everything thoroughly. Cut the canned fish into small pieces and add to the rest of the ingredients. From vinegar, oil and lime juice, we prepare the dressing and pour it over the salad. Salt the dish to taste.

Recipe 3: Canned Tuna and Gherkin Salad

All the ingredients of the salad are perfectly combined to taste, resulting in a hearty and tasty dish.

Required Ingredients:

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

Cooking method:

Drain the liquid from the canned food, put the fish on a plate and knead with a fork. We clean the onion and cut it very finely together with the gherkins. We spread gherkins and onions to the tuna, add mustard and mayonnaise, mix thoroughly. Wash radishes and cut into thin slices. We take another bowl and put the radishes and washed arugula there, add oil, vinegar, a little pepper and salt, mix thoroughly. You need to serve the dish like this: put radishes with arugula on serving plates, and on top - canned tuna salad. You can decorate the dish with quarters of hard-boiled eggs.

Recipe 4: Canned Tuna and Red Bean Salad

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

Required Ingredients:

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

Cooking method:

Wash cabbage and cut into thin strips. Cut the tomatoes into thin half rings. Lettuce leaves wash and tear with your hands. We spread the canned food in a deep plate along with the juice and knead with a fork. Drain liquid from beans. Put the fish, tomatoes, beans, cabbage and lettuce into a deep salad bowl. Separately, we prepare the dressing: mix olive oil, garlic and a quarter of lemon juice passed through a press in a small bowl, add mustard, salt and pepper. Whisk the mixture thoroughly. We dress the salad of canned tuna and red beans with the prepared sauce and mix the ingredients thoroughly.

Recipe 5: Canned Tuna Salad with Cheese

This layered canned tuna salad is perfect for any occasion, especially when served beautifully in small cups. True, laying out each portion will require additional time.

Required Ingredients:

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

Cooking method:

Wash the carrots, peel and boil until tender. Hard boil the eggs and set aside. Divide the cooled eggs into yolk and protein. Grate or chop the protein, put on the bottom of portioned vases. Spread with a layer of mayonnaise. Drain the oil from the canned food, mash the fish with a fork in a separate dish, spread evenly on the proteins with mayonnaise. Wash the cucumbers, peel the too thick skin, grate the cucumbers and lay them on top of the fish. Spread cucumbers with a thin layer of mayonnaise. Finely chop or grate the carrots, spread evenly over the cucumbers. The next layer after carrots is cheese grated on a coarse grater. Spread cheese with mayonnaise. Sprinkle the salad with grated yolks and garnish with herbs, olives or boiled carrot figures. Canned tuna salad with cheese is ready!

Canned tuna salad - secrets and tips from the best chefs

The main secret of canned tuna salad lies in the freshness and quality of the canned food. And one more tip: it is better not to use a lot of different ingredients, as they can overpower the delicate taste of the tuna.

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Salad with canned tuna - how to turn a dish into a masterpiece without much effort?

Canned tuna is not as common among our cooks as, say, sardine or cod. However, it is no less delicious! Salad with such a fish sounds new and literally melts in your mouth. The appetizer will perfectly fit into both everyday and holiday menus. the site has chosen for you the most successful recipes with photos that will help you create an unsurpassed dish!

Required Ingredients:

• a jar of tuna with a capacity of about 300 grams;
• salted or fresh cucumber;
• 4 eggs;
• salt;
• mayonnaise.

Cooking order:

We take the fish out of the jar, knead until smooth. Finely chop the boiled eggs, do the same with the cucumber. We mix the products, season with sauce, salt at our own discretion.

Interesting! There are variations of this salad with green peas and onions. Due to legumes, the calorie content of the dish slightly increases, but the excellent taste is worth it!

Appetizer Ingredients:

• canned tuna;
• 1 carrot;
• 4 eggs;
• 2 cucumbers;
• 150 grams of any hard cheese;
• mayonnaise.

Cooking method:

Since this is a layered salad with tuna, it is better to put it in a transparent dish or in special rings for serving in portions. The bottom layer of the dish is squirrels, grated on a coarse grater and smeared with mayonnaise. Next is mashed tuna. On top we lay the cucumber, passed through a coarse grater. If during the grinding process too much liquid is released from it, drain the excess moisture, and lightly soak the layer itself with mayonnaise. The next step is grated carrots with dressing, followed by grated cheese. The final layer will be pounded yolks.

Advice! The same or similar ingredients can be used to make a warm salad. You should combine tuna with vegetables and herbs, put the mixture on the base (a piece of fried bread, a pizza blank), greased with tomato paste, and cover with slices of cheese on top. Then send the snack in the microwave for a couple of minutes, and immediately on the table!

We will need:

• a jar of canned food;
• 100 grams of cheese;
• 1 apple;
• 4 eggs;
• mayonnaise dressing;
• greenery.

How to make canned tuna salad in oil:

Mash the fish with a fork until smooth. Grind the boiled egg in any way. We free the apple from seeds and peel, cut into small cubes. Cheese cut into small slices. Next, mix the products, season with mayonnaise, salt a little. We decorate the appetizer with fresh cucumber and your favorite herbs.

Interesting! You can use bell pepper instead of apple in this recipe.

List of ingredients:

• a can of tuna;
• 2 tomatoes and eggs;
• 1 tablespoon of sour cream and mayonnaise;
• any greenery.

Procedure:

This is the easiest recipe that saves a lot of time for the hostess. Break up the tuna into small pieces. We pass the eggs through a coarse grater, cut the tomatoes into small cubes. Season with mayonnaise-sour cream sauce, mix, decorate the finished appetizer with herbs.

Original salads with canned tuna

Tuna and avocado

Required products:

• a can of canned food;
• 1 clove of garlic;
• avocado and cucumber - 2 each;
• a tablespoon of mayonnaise.

How to make a light tuna salad:

Grind the avocado pulp. Cucumbers cut into strips. Pass the garlic through a press. We combine the ingredients, season with mayonnaise, mix well and serve the salad.

Ingredients of the meal:

• 1 package of tuna;
• 5 potatoes. as many eggs and cloves of garlic;
• 1 apple;
• half a can of canned pineapple;
• mayonnaise.

Step by step recipe:

We rub boiled potatoes and eggs, as well as a peeled apple. Squeeze the garlic through a press. Finely chop the pineapple, and mash the tuna into a pulp. mix everything, add mayonnaise, decorate the appetizer.

You will need:

• 250 grams of canned food;
• the same amount of onions;
• 50 grams of olives, pitted;
• lettuce;
• 2 eggs;
• vinegar;
• olive oil;
• pepper.

We tear lettuce leaves with our hands, put tuna on them, season with pepper. Then add chopped onion and eggs, sprinkle with olive slices. Pour dressing from oil and vinegar, mix all the ingredients, serve.

How to make tuna salad

VIDEO RECIPE

Sea and river inhabitants have many benefits for the human body, so they should be eaten as often as possible. Fish is considered especially valuable, but it is not always possible to buy fresh, so canned food comes to the rescue. They are good for both hot dishes and cold snacks. One of the simplest is tuna salad in its own juice.

How to make tuna salad

Working with canned food, according to professionals, is much easier than with fresh fish - the tuna mass is already ready for use, it does not need heat treatment or even pickling. The only thing that needs to be done is to dump it on a slatted surface to get rid of excess liquid. After that, you can start cooking a salad with canned tuna according to the selected recipe. A few recommendations:

• Make sure you choose the right canned product: nothing but fish and salt in the composition, the presence of the letter "P" on the lid. About 90 days have passed since the production.
• The most delicious salad will come with canned white tuna, which can be recognized by the mark "albacore".
• If you are wondering how to make a diet salad, purchase canned tuna in its own juice. This fish has a high degree of its own fat content, which increases several times more under oil.
• Choose canned food from Italy or Spain. Japanese will be good. The Russians always use a frozen product, Thailand and the Seychelles sin with dark meat.
• Check the condition of the canned fish piece: it should not delaminate or be several small pieces - this is a sign of fake or poor quality meat.

canned tuna salad recipe

Fish cold dishes are always very nutritious, even if they consist mainly of greens. Depending on the ingredients, they can look like a very light snack served in portions, or very similar to a full second, especially if served warm. Check out the tuna salad recipes below to see how varied they can be.

with egg

This classic protein composition fits perfectly even in the diet menu, and with its low calorie content, it is nutritious. Pair this tuna and egg salad with boiled or steamed brown rice for a light yet satisfying lunch. Similarly, you can cook with frozen fish, which is pre-baked.

Ingredients:

• quail eggs - 4 pcs.;
• a jar of canned tuna;
• celery stalks - 2 pcs.;
• lettuce leaves - 3-4 pieces;
• low-fat sour cream - 1 tbsp. l.;
• salt.

Cooking method:

1. Wash the quail eggs well, cook until the density of the yolk: put in boiling water and hold for exactly 4 minutes.
2. Remove the fish from the jar, let the liquid drain. Cut into large pieces.
3. Cut the cooled eggs, too, but in halves.
4. Grind celery stalks, fry in a dry frying pan.
5. Tear lettuce leaves and herbs with your hands.
6. Combine all products, salt, season with sour cream.

with cucumbers

A delicious fish dish will turn out if you add a little boiled potatoes, freshly grated carrots and a crispy salad mix. It is best to season with mayonnaise, but if you don’t like it, you can use sour cream. Such a salad with canned tuna and cucumber is an excellent substitute for a full-fledged second, as it is highly nutritious. It can be served warm if desired.

Ingredients:

• canned tuna - 190 g;
• carrot;
• pickled cucumbers - 2 pcs.;
• potatoes - 1 pc.;
• salad mix - 50 g;
• mayonnaise - 3 tbsp. l.;
• fresh dill;
• salt, spices.

Cooking method:

1. Boil potatoes without peeling. Let cool.
2. Cut cucumbers into small cubes, grate carrots coarsely.
3. Make dressing: beat mayonnaise with spices and chopped dill, mix in chopped salad mix.
4. Cut potatoes like cucumbers. Place in the bottom of a salad bowl.
5. From above, distribute products in layers - pieces of fish, cucumbers, carrots. Between them, be sure to refuel.
6. Let stand half an hour before serving.

With cucumber and egg

Some sources attribute Italian roots to this recipe, and someone gives the finished dish the name “Nice”. Which country owns such a salad with tuna and cucumber, and an egg, and whether there is something "Mediterranean" in it besides black olives is unknown. However, the dish is very tasty and deserves the attention of every housewife who appreciates interesting salad recipes.

Ingredients:

• bulb purple;
• vinegar - 1 tbsp. l.;
• medium sized cucumber;
• eggs 2 cat. - 2 pcs.;
• b / c olives - 10-12 pcs.;
• cherry tomatoes - 4-5 pcs.;
• salt pepper;
• olive oil.

Cooking method:

1. Chop the onion into half rings. Pour vinegar diluted in half with boiled water. Leave for half an hour.
2. Mash the contents of the jar with a fork, cut the olives into slices, cucumber into thin slices.
3. Hard boil eggs. Grate the protein with straws, and crumble the yolk.
4. Cut cherry tomatoes into quarters.
5. Combine all products, salt, add pepper. Stir, drizzle with olive oil.

with rice

If you add a little cereal or pasta to fish or seafood, you get a hearty, but still light dish that does not harm weight loss. Nutritionists do not recommend making such combinations with meat, and the inhabitants of the seas and oceans are much easier to digest. For those who want to fill up in the evening, but not be afraid to stand on the scales in the morning, you can try this salad with tuna and rice.

Ingredients:

• black olives - 8-9 pcs.;
• bell pepper;
• long rice - 2 tbsp. l.;
• a jar of tuna in its own juice;
• green onions;
• lemon;
• olive oil.

Cooking method:

1. Make rice in a double boiler or boil it as a side dish: with a small amount of water so that it does not swell too much. You can salt in the process.
2. Cut the olives in half with a transverse line, chop the bell pepper into small cubes.
3. Remove the fish from the jar, break it with your hands / fork arbitrarily. Chop the onion.
4. Squeeze the juice from the lemon, about 3 tbsp. l. use for dressing by combining with 1 tbsp. l. olive oil.
5. Mix products, trying not to put pressure on them.

with corn

This dish has a characteristic Italian look, aroma and taste, which have developed due to the correct selection of ingredients. Tuna salad with corn and shrimp is very light, like all Mediterranean cuisine, but nutritious. Mozzarella is recommended to take small balls, which are called "perlini". If you managed to buy only a large one, cut it. Dense (for pizza) should not be used.

Ingredients:

• canned tuna - 200 g;
• small salad shrimp, peeled - 140 g;
• canned corn - 150 g;
• fresh mozzarella perlini - 10-12 pcs.;
• bunch of parsley;
• avocado - 1/3 pc.;
• olive oil.

Cooking method:

1. If the shrimp are in / m, you just need to defrost them and fry them in a frying pan greased with olive oil. If s / m, boil, throwing into boiled water, for 2-3 minutes. Remove the head, tail and shell.
2. Cut mozzarella in half, avocado in small cubes.
3. Remove the fish from the jar, mash with a fork.
4. Drain water from corn.
5. Mix all products, season with oil, sprinkle with chopped parsley.

With Chinese cabbage

In the photo, such a dish surprises with the variety of shades of green, but there is no doubt about its usefulness. Light and fresh, crunchy, sweet and sour - seasoned with lemon juice and sprinkled with sesame seeds, it impresses with its simplicity. The step-by-step technology described below will help you understand all its tricks.

Ingredients:

• Chinese cabbage - 140 g;
• iceberg lettuce - 50 g;
• canned tuna - 200 g;
• green apple;
• olive oil - 1 tsp;
• lemon - 1/2 pc.;
• sesame seeds - 1 tbsp. l.

Cooking method:

1. Grease the pan with olive oil. To warm. Pour sesame seeds into it, fry for a couple of minutes until dark.
2. Shred cabbage and iceberg lettuce. Coarsely grate the apple, sprinkle with lemon juice.
3. Canned food cut into small cubes.
4. Combine the listed products, fluff with a fork. Season with lemon juice, sprinkle with sesame seeds.

diet salad

If you combine fish with vegetables, do not add mayonnaise / sour cream, cereals, potatoes and vermicelli, you get a very light dish that no diet will forbid. For dressing, it is advisable to use lemon juice or soy sauce (depending on the set of ingredients), and choose non-starchy vegetables and do not process them thermally. This dietary tuna salad is prepared at lightning speed, and eaten even faster.

Ingredients:

• canned tuna - 200 g;
• green peas - 130 g;
• Chinese cabbage leaves - 2 pcs.;
• celery root;
• leek;
• soy sauce - 1 tsp;
• ground pepper.

Cooking method:

1. Grind the celery root into strips, fry in a dry frying pan.
2. Chop leek with Chinese cabbage.
3. Combine these 3 ingredients, add fresh green peas and canned tuna mass mashed with a fork.
4. Sprinkle with chopped leek, stir.
5. Season with soy sauce, pepper.

With cheese

Cooking such a dish is a pleasure: it will take 7-10 minutes to cook the pasta, and the rest of the products do not require special manipulations with them. Layered salad with canned tuna and cheese not only looks beautiful in the photo, but also tastes great. Chef's Tip: Put the dish in a hot oven for 2-3 minutes and you have a casserole. For a more interesting taste, you can take several types of cheese.

Ingredients:

• short paste - 70 g;
• tuna in a jar - 130 g;
• canned salmon - 100 g;
• tomatoes - 2 pcs.;
• cheese - 80 g;
• semi-hard cheese - 100 g;
• mayonnaise - 4 tbsp. l.;
• seasonings.

Cooking method:

1. Boil pasta al dente.
2. Open canned fish, grind with a fork.
3. Cut the tomatoes into cubes, crumble the cheese.
4. Coarsely grate semi-hard cheese, combine with mayonnaise and seasonings.
5. On a flat dish, lay out the products in layers: first pasta, then half of canned fish, tomatoes, canned food again, cheese. Between them, have a sauce of mayonnaise with cheese.
6. Infuse for 40-45 minutes before serving.

With tomatoes

Amazing taste, amazing view (even homemade photos look like restaurant ones) - all this combines this salad with tuna and tomatoes. Professionals advise using cherry tomatoes, but you can take any not too watery. Arugula is easily replaced by any fresh herbs - this is not a key element of the composition. You can refuse crackers.

Ingredients:

• canned tuna - 170 g;
• frozen corn - 70 g;
• a bunch of arugula;
• cherry tomatoes - 10 pcs.;
• balsamic vinegar - 1 tsp;
• olive oil - 2 tbsp. l.;
• Dry Provence herbs;
• hard cheese - 30 g;
• crackers.

Cooking method:

1. Pour the corn into a dry skillet. Fry, setting the maximum power of the burner, 2-3 minutes. Do not forget to stir the grains, otherwise they will burn.
2. Put the tuna in the same place, with a spatula cut into small pieces. Fry for 1-1.5 minutes as well.
3. Remove the pan from the stove, let the food cool.
4. Cut the tomatoes in half, arrange on a baking sheet. Sprinkle with herbs, drizzle with oil. Bake at 170 degrees until dark. Cool down.
5. Cut the cheese into very thin slices (use a vegetable peeler).
6. Put the fish, corn, croutons, tomatoes in a pile. Fluff up. Sprinkle with cheese, arugula, season with a mixture of oil and balsamic vinegar.

with beans

Healthy and tasty, lean, fast, with a pronounced sweetness - this salad is perfect for any table. Whether you want to arrange a festive dinner or diversify an everyday lunch, a tuna salad with canned beans will fit in harmoniously. Due to the fact that the vast majority of products are ready to eat, it takes 3-5 minutes for the hostess to work.

Ingredients:

• canned red beans - 180 g;
• tuna in its own juice - 150 g;
• Bulgarian pepper - 2 pcs.;
• spinach - 100 g;
• slice of lemon.

Cooking method:

1. Chop the pepper into short strips. Chop the spinach.
2. Take out the fish, mash.
3. Combine these products with beans.
4. Stir gently, sprinkle with lemon juice. Serve immediately.

Canned Tuna Salads - Cooking Secrets

Like most varieties of fish, tuna is versatile in terms of gastronomic combinations. If you look at the salads only in the photo, you can see how they differ from each other in filling. Green leafy, vegetable, fruit, with cereals, pasta, seafood cocktail - tuna is in perfect harmony with any taste. Dressings can also be chosen arbitrarily: from classic mayonnaise and sour cream sauces to vinegar-oil mixtures and fruit juices.

Professionals tell how to cook a delicious canned fish salad:

• Do you want to decorate your dish in an unusual way? Boil a few eggs of the highest category, cut lengthwise in half, remove the yolk. Fill them with salad, serve on sprigs of fresh herbs.
• Mayonnaise dressings with yogurt / sour cream often delaminate? Pay attention to the direction of mixing the products - it must be one-sided.
• Sauce for tuna salad can be made from ... the same fish. Grind a small amount of it with a blender and mix with cream, rice vinegar, grated garlic, olive oil.
• The best additions to tuna salad are baked tomatoes, peppers, green peas, any onion, boiled eggs and potatoes, cheeses of all kinds, cucumbers, olives (black and green).

Make other recipes as well.

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