The most delicate tuna salads. Canned tuna salad: recipes

28.11.2019

Fresh and healthy salad made from tuna with tomatoes - lovely lung option breakfast or snack.

Salad with tomatoes, corn and canned tuna according to this recipe it is prepared very quickly, because if you have already boiled eggs, then chopping and mixing the ingredients is a matter of 5-10 minutes. But the result will delight you with spring juiciness, original taste and bright colors, worthy of a festive table.

Mayonnaise - 100 g;
Canned tuna - ½ b (100 g);
Fresh tomatoes (cocktail or cherry) - 5-7 pcs. (200 g);
Chicken eggs - 1 pc.;
Quail eggs for decoration - 3 pcs.;
Blue onions - ½ pcs. (50 g);
Arugula for decoration - 5-6 branches;
Canned Corn - ½ can (200g)

Boil hard-boiled chicken and quail eggs, drain the marinade from the canned corn, wash and dry the salad and vegetables. Peel the onion.

We would serve the salad with tuna and tomatoes in a transparent glass, so it will be called a cocktail salad. Thanks to this serving, the salad takes on a beautiful appearance, since it is served not mixed with the dressing, the dressing is beautifully laid out on top of the ingredients. You can lay out the ingredients in layers, but for convenience we will mix them in a common plate.

So, take a deep bowl and cut a chicken egg, peeled and cut into medium-sized slices, into it.

Cut the blue Crimean onion into small thin slices. If you are using regular onions, scald them with boiling water or marinate them in water and vinegar to remove the bitterness. You do not need to pickle blue onions - it tastes without bitterness, sweetish. Transfer the onions to a large bowl with the eggs.

Transfer the canned corn to the salad bowl with the rest of the ingredients.

Mash canned tuna with a fork while still in a jar, after draining the liquid into it, because if you don't, the salad will flow quickly and will be rather watery.

Transfer the canned tuna from the jar to a salad bowl.

Cut the tomatoes into several pieces and remove the seeds and juice, leaving one pulp. Cut the tomato pulp into large cubes and add to the tuna bowl.

Gently stir all the ingredients of the salad, add salt and black pepper if necessary.

Place a few spoonfuls of salad in a glass.

Top with 1 to 2 teaspoons of mayonnaise (or other more dietary dressing like curry sour cream or low fat yogurt). Garnish with quail egg halves and fresh arugula leaves.

Salad with tuna, tomatoes and corn for this recipe is ready! Serve chilled as a snack.

Recipe 2: salad with tuna, egg and tomatoes (step by step)

Tuna and tomato salad is delicious and healthy. A great idea for all those who have lost weight by the summer and now with all their might keep the result. Or salad will do for those who love simple and healthy food... And even to those who believe healthy food boring and tasteless, tuna and tomato salad will be to your liking.

Head salad 1 piece
Radish 1 bunch
Tomatoes 1-2 pieces
Canned tuna 1 jar
Eggs 2 pieces
Cheese from goat milk 100g
Salt to taste
Pepper to taste
Olive oil to taste
Balsamic vinegar to taste
Lemon juice to taste

Peel the lettuce leaves, cut off the base of them, and then rinse the leaves and dry. Then break them into large pieces and put them on a plate.

Peel the radish, cut it into thin slices and place it in a deep bowl as well. Add rinsed and chopped tomatoes to the rest of the ingredients on a plate.

Open the can of tuna, mash the fish with a fork, drain off the excess liquid, then add the tuna to the salad. Drizzle everything with olive oil, add vinegar, salt and pepper, sprinkle with lemon juice. Mix all the ingredients of the salad well together.

Boil the eggs in salted water with vinegar. You need to cook for about 10 minutes after boiling. Then cool the eggs in cold running water, peel and cut into quarters. Cut the cheese into small cubes. Add everything to the salad, nicely sprinkling large pieces of cheese and eggs on top.

You can serve the tuna tomato salad in a shared salad bowl or on separate plates. This salad goes well for breakfast and lunch, as well as for dinner if you prefer something light in the evening. You can add crispy toasts to the salad bite. Cook and eat to your health. Bon Appetit!

Recipe 3: tuna salad with cheese and tomatoes (with photo)

Salad with tuna and tomatoes, a recipe with a photo of which I propose, prepared without mayonnaise, can be safely called dietary. It is also very useful, since fish contains fatty acids, vitamins, and trace elements. The salad is dressed at will with olive oil or the oil in which the tuna was stored - but such oil can have a pronounced fishy aroma. You can also drizzle lemon juice over the salad. In any case, but it turns out juicy because of the fatty canned fish and juicy tomatoes.

3 tbsp long rice,
150 g canned tuna
1 tomato,
70 g hard cheese,
Dill,
refueling oil,
olive for decoration,
salt,
spices.

Long rice should be washed several times and boiled in salted water. If desired, you can cook it until it becomes crumbly. Since the salad with tuna and tomatoes is flaky, you can take a small salad bowl with high sides. Place the first layer of rice, which has previously cooled.

Canned tuna can be in the form large pieces, smaller pieces or even chopped, special for salads. Try to separate the fish from the oil a little so that the tuna salad doesn't get too greasy. Place the fish on top of the rice, flatten the surface.

Pick a ripe tomato for the salad. Wash the vegetable and cut it into thin slices.

Grate hard cheese of any kind on a coarse or fine grater. A fine grater is preferable, then the salad will have the most delicate consistency.

Make a cheese cap on the tuna layer, do not crush it.

Now the salad needs to be decorated. Place an olive or olive in the center, and put tomato slices around it. Finish off with fresh herbs such as parsley or dill. Tuna and tomato salad without mayonnaise is ready to eat right away. You can prepare a salad in a large common salad bowl or in portions, in a small bowl for each guest. Bon Appetit!

Recipe 4: tuna steak salad with tomatoes and mustard

Salad mix 250 g
Fresh tuna steak 170 g
Cucumber 1 pc.
Tomato 1 pc.
Red onion 1 pc.
Celery root 2 pcs.
Mustard seeds 3 tablespoon
Olive oil
Lemon ½ pc.
Nut sauce 4 tablespoon
Sea salt, freshly ground black pepper to taste

Rinse the tuna steak, dry on a paper towel. Sprinkle with lemon juice, salt and pepper to taste.

Pour the mustard seeds into a plate, roll the steak in them.

Heat the pan. Add olive oil... Fry the tuna steak on both sides for 2 minutes. Remove the pan from the heat, cover with foil, and leave to rise.

Rinse the tomatoes in running water, cut into small wedges. If cherry is used, it should be cut in half.

Wash the cucumber. Peel if desired. Cut into small circles.

Rinse the celery. Cut into medium-sized strips.

Rinse the onion, peel it. Cut into thin half rings.

Mix in one cup peanut sauce, salad mix, chopped vegetables. Put on a dish. Cut the tuna steak into slices.

Place the steak slices on top of the vegetables. Garnish with lemon wedges before serving. Bon Appetit!

Recipe 5: how to make tuna tomato salad

Tuna 100 g
Cherry 6-7 pcs
Chicken egg 1 pc
Shallots 20 g
Salad 100 g
Olive oil 1 tbsp
French mustard beans ½ tsp
Lemon juice 1 tsp
Salt to taste
Ground black pepper to taste

Wash lettuce leaves, dry, put on a plate.

Cut the cherry tomatoes into halves.

Add canned tuna, mashed into pieces

Add onion.

Crumble the chicken yolk on top.

For dressing, combine olive oil, lemon juice, mustard and freshly ground pepper.

Pour the dressing over the salad, salt to taste.

Recipe 6, simple: tuna fillet salad with tomatoes and cheese

The presented salad is very satisfying and delicious. This salad can successfully replace lunch or dinner. It prepares very quickly. Hope detailed description Useful for you! I wish you success in preparing this wonderful and very delicious dish! I hope you and your family will like it and enjoy it. Enjoy your meal!

Eggs - 2 pcs.
Tuna fillet in oil - 1 can
Tomato - 1 pc.
Lettuce leaves - ½ bunch
Parsley to taste
Vegetable oil - 2 tbsp
Lemon juice - 1 tablespoon
Olives - 50 g
Feta - 30 g

Boil the eggs. Tear lettuce leaves with your hands and place in a salad bowl. Chop the parsley.

Cut the tomatoes into cubes and add to the salad.

Cut the eggs into several large pieces. Add olives.

Divide the tuna fillet into pieces with a fork and put on top. Stir the salad, drizzle with oil and lemon juice.

Serve the salad with the feta cheese chunks.

Recipe 7: a simple tomato salad with tuna

Delicious and hearty salad with tuna and vegetables, a recipe with a photo of which I want to offer you, will diversify your family's menu. The dish can serve as a complete light supper, as well as decorate the festive table and delight your family and friends with its wonderful taste and bright appearance.

canned tuna in oil - 1 b.;
chicken eggs - 2-3 pcs.;
leaf salad;
fresh cucumber - 1-2 pcs.;
Bell pepper- 1 PC.;
tomatoes - 2-3 pcs.;
red salad onions - 1 pc.;
lemon;
olive oil;
green peppercorns;
sesame seeds;
salt.

Prepare all the ingredients for the tuna and egg vegetable salad.

Wash lettuce leaves well under running water, dry and cut with kitchen scissors or tear them into small pieces with your hands. Place the salad in a deep bowl.

Peel the red salad onions and cut them very thinly into half rings. Add the onion to the salad leaves.

Cut fresh cucumbers in half lengthways and cut into thin slices. Young cucumbers do not need to be peeled off.

Peel the bell peppers from seeds and stalks and cut into thin strips. So that your salad at the exit has not only a wonderful taste, but also a colorful look, use vegetables of different colors to prepare it. Choose yellow or orange peppers, since green and red colors are already present in the salad.

Gently mix all the vegetables in a bowl, add a little salt and season with ground green pepper. This type of pepper is more suitable for vegetable salads than regular black pepper. But this is a matter of taste. Season vegetables with extra virgin olive oil and lemon juice to taste. Do not pour too much oil, as canned tuna in oil will also go into the dish.

Place the salad on a flat dish. Cut small tomatoes into wedges. Boil chicken eggs, peel and also cut into small slices. Place the eggs and tomatoes on top of the salad.

Recipe 8, step by step: salad and tuna, eggs, tomatoes

Many people love the salad with tomatoes and tuna. This juicy and fresh salad can be prepared at any time of the year. Tomato and tuna salad turns out to be light, healthy and very tasty.

1 bunch of lettuce
200 g of small tomatoes;
1 can of canned tuna
6 boiled quail eggs;
100 g pitted olives;
2 tbsp. l. grated hard cheese.

For refueling:

2 tbsp. l. lemon juice;
3 tbsp. l. olive oil;
salt, black pepper.

Recipe 9: tuna and cherry tomato salad with olives

Salad with tuna, tomatoes, quail eggs, lettuce leaves, cheese and olives turn out to be very tasty and looks beautiful on festive table... Considering all beneficial features components of tuna salad, we can safely recommend it to those who adhere to the principles proper nutrition.

Canned tuna (in oil) - 160 g
Cherry tomatoes - 5-6 pcs.
Olives - 5-6 pcs.
Iceberg salad - 200 g
Bulb onions - 0.5 pcs.
Hard cheese - 30 g
Quail eggs - 4 pcs.
or chicken eggs - 2 pcs.
Lemon - 0.5 pcs.
Salt to taste
Ground black pepper - to taste
Olive oil - 1 tbsp. spoon

Let's prepare all the ingredients for the tuna salad. Quail eggs can be replaced with chicken eggs. Better to take the tuna in oil, then you can use the oil for salad dressing.

Let's disassemble the head of Iceberg lettuce into leaves and wash, dry the leaves with paper napkins. Tear lettuce leaves into small pieces with our hands. Place the lettuce leaves on a platter. Cut the cherry tomatoes into halves or quarters and place them at random on top of the salad.

Boil quail eggs in boiling water for 3-4 minutes, cool, peel and cut into halves. Let's add the eggs to the dish.

Drain the oil with the tuna (do not throw it away!), Place the pieces of tuna on the dish.

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All recipes are carefully selected by the site's culinary club

Today our menu is a salad with canned tuna.

With this fish you get light, tasty and tender salads... Beautifully decorated, they will look great on the festive table and will delight your guests with their exquisite taste.

To prepare such a dish, only your desire is required, tuna meat is combined with almost any product, so preparing salads is simple, you can experiment and add something of your own to the composition. Well, if you have no desire to rack your brains, take any recipe, I'm sure he You'll like it

Classic tuna salad

This classic version of the salad differs from the usual one in that it is used as a filling for a sandwich and is served like a sandwich, between two pieces of bread. Try to cook it, I am sure you will like it very much.

Ingredients:

tuna in oil - 2 cans
lemon juice - 1 tsp
celery - 1/2 stem
mayonnaise - 1-2 tbsp. l.
parsley - 3-4 branches
chives-bow - 1/2 bunch
salt,
black pepper

Preparation:

V classic version canned food is used with butter, put the contents of the jars in a deep bowl

Lightly knead the canned food with a fork, just do not bring it to a paste-shaped state, sprinkle the resulting mass with lemon juice

Add mayonnaise and mix thoroughly

While the fish is infused, we will take care of the herbs, you need to chop the celery very finely, first we cut it lengthwise into thin plastics

Then finely chop, if someone does not like celery, I advise you to add it a little, because it gives this salad a very interesting taste, add it to a bowl

Now finely chop the chives, if you don't have one, you can use the usual green onions, just choose not to be bitter

Also finely chop the parsley and pour all the greens into a bowl and mix.

The salad is ready, it remains to take slices of bread, fry them in a toaster and spread one piece with salad, cover it with another. Can be served on the table.

Diet salad with canned tuna

Composition:

canned tuna (without oil) - 200 gr.
fresh cucumbers - 2 pcs.
boiled eggs - 2 pcs.
onions - 2 pcs.
canned peas - 150 gr.
linseed oil
liquid sweetener
lemon
dill

Preparation:

Chop the onion and fry it in a skillet without oil

Add some water and sweetener for sweetness

Leave the fried onions to cool.

Cut cucumbers into strips, peel them first

Peel the eggs and cut them into small cubes

Remove the pieces of fish from the jar, remove the bones and chop finely

Mix all prepared ingredients in a bowl

Season with linseed oil, salt

Arrange in portions, garnish with lemon wedges and dill sprigs

Bon Appetit!

Ducan tuna salad

The salad is very light, very simple, delicious and I hope you enjoy it

We use for cooking:

2 egg whites (no yolks)
1 can of tuna (140 gr.)
Juice of half a lemon or lime
½ tsp mustard
50 - 60 gr. canned asparagus
1 tsp capers

Preparation:

Drain the juice from the jar and put the tuna in a bowl, pour it with a little lemon juice

Add chopped egg white and knead with a fork

Add capers, asparagus, mustard

Stir and the salad is ready

Delicious puff tuna salad for the festive table

Ingredients:

3 boiled eggs
250 grams of boiled carrots
1 can canned tuna
250 pickles
70 - 100 grams of cooked rice
mayonnaise

Preparation:

For cooking, we take the form, cover it with cling film

We clean the eggs and divide them into whites and yolks, rub the yolks on a grater and spread the first layer of lettuce, level them over the entire surface of the mold and apply a net of mayonnaise

We also rub the boiled carrots on a grater and distribute it with a second layer, generously coat with mayonnaise

The third layer will be tuna, you must first put it in a small bowl, knead and mix well until smooth

The fourth layer is squirrels grated on a fine grater

Grate pickled cucumbers on a fine grater, squeeze out the juice and spread out in the next layer

Liberally coat the cucumbers with mayonnaise

The last layer is rice to make it more aromatic, it can be boiled in broth, for example, in chicken

Smooth the rice, slightly compact and put the form in the refrigerator for 5 - 6 hours to infuse

We put the inverted form on the stand and carefully remove it

Correct the sidewalls and decorate with green peas

How to decorate a dish - everything is at the mercy of your imagination

A step-by-step recipe for the Nicoise holiday salad

Delicious, festive, French salad"Nicoise" with canned tuna, anchovies, tomatoes with great filling.

The recipe for the most delicate salad "Mimosa" with tuna

Classic salad Mimosa cannot do without canned tuna. Very tasty, simple and fast, for any festive table.

Delicious salad with tuna, mushrooms, corn and caviar

Let's prepare a delicious canned tuna salad with mushrooms, decorate with red caviar and olives

We need:

canned tuna - 2 ban.
mushrooms - 300 gr.
canned corn - 0.5 ban.
boiled eggs - 4 pcs.
boiled carrots - 1 pc.
mayonnaise - 150 gr.

for decoration:

olives - 100 gr.
red caviar -150 gr.

Preparation:

First, we will prepare all the products in order to assemble our puff salad

Finely chop the carrots, grate the eggs on a coarse grater, drain the oil from the tuna, put it in a bowl and chop with a fork, if bones come across, remove

Finely chop the onion, and three grated cheese, mushrooms, it is better to take mushrooms, cut into plastics and fry in a pan in vegetable oil

Chop dill and parsley

Lay out the salad in layers, for this you need to prepare a deep salad bowl

- we spread the carrots over the entire surface

- lay out the fried mushrooms, sprinkle them with herbs

- lay out canned corn, grease with a thin layer of mayonnaise

- the last layer is eggs, they must first be slightly salted and mixed with mayonnaise

We level the surface and start decorating

We spread the caviar in a thin layer

We spread from eggs cut into slices, in the center a flower, lay out olives and dill sprigs

The salad is ready, let it brew a little and put it on the table

Bon Appetit

Video recipe for a signature salad with tuna, vegetables and an amazing dressing

A variety of canned tuna salads are good both on holidays and on weekdays. Delicate fish- an excellent base for appetizers, the options of which are many. And they are all useful, have a pleasant taste and are easy to make.

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 own juice and in oil. For dietary meals the first option is preferable - its calorie content is less.

Canned fish retains almost all the qualities of freshness. The amount of protein in tuna is high at 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 niacin 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 for the dish depend on the remaining components.

Making tuna snacks is easy. But some of the nuances are still worth considering. So, after opening the jar, drain 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 kill 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 itself becomes the basis for the sauce.

Classic recipes for fish appetizers

Tuna is perfect for traditional fish salads: from the famous French snack "Nicoise" to the most popular domestic "Mimosa". You can also include it in the recipes 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;
a head of lettuce onions;
bell pepper;
big spoon soy sauce;
90 grams of mayonnaise.

Cooking method:

Tuna salad can be made with either white cabbage or Chinese cabbage.

Light tuna salad

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

Ingredients:

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

Cooking method:

Chop the boiled eggs and onion.
Washed and dried lettuce leaves pick up in large pieces.
Put them in a salad bowl, on them - mashed fish. Spice up.
Wash and dry lettuce leaves. Tear them with your hands, put them in a container.
Pour onions, eggs, olives on top.

No mayonnaise is used for dressing. A mix of olive oil and vinegar works great with this.

Tuna appetizer with tomatoes

it classic recipe canned tuna salad. 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 leaves;
a couple of tomatoes.

Cooking method:

Add oil to the fish juice and salt the mixture. This will be the gas station.
Scald and peel the tomatoes, cut into neat slices.
Place fish and tomato slices in a salad bowl, top with lettuce torn in strips.
Add corn kernels and chopped olives.
Pour over the sauce and stir.

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

Puff salad with cucumbers and canned tuna

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

Ingredients:

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

Cooking method:

Chop the boiled carrots and the whites of hard eggs.
Peel and grate the cucumbers, just like cheese.
Egg white put in vases, grease with mayonnaise and lay the fish layer on top.
Grated cucumbers cover a layer of tuna, then mayonnaise, carrots, grated cheese.
Brush 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" is from France. This salad with tuna and potatoes is served in restaurants in Nice. How to make canned tuna Nicoise salad?

Ingredients:

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

Cooking method:

For the sauce, you need to mix oil, vinegar, mustard, lemon juice. Salt and pepper the dressing. Measure out half and pour over the boiled potatoes, cut into cubes. Send her out in the cold for 60 minutes.
Mix half of the remaining sauce with the blanched beans and onions. Combine vegetables with infused potatoes.
Cool the salad bowls and place the lettuce sheets on top of them. Above - a layer of potatoes with beans. Then cut into slices tomatoes and eggs, tuna, olives and anchovies.

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

Mimosa salad with tuna

The adored by many tuna salad is always prepared with mayonnaise.

Ingredients:

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

Cooking method:

Peel boiled carrots, eggs and potatoes. Grate vegetables and yolks with a small grater. Proteins are large.
Chop the onion.
Lay in a salad bowl in layers, smearing each with mayonnaise. The first layer is potato, then tuna, onion, protein, carrots. Pour chopped yolk onto the top layer of mayonnaise.

With tuna, "Mimosa" comes out more tender than other canned foods.

Unusual options for tuna salads

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 bean pods

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

Ingredients:

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

Cooking method:

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

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

Pasta tuna salad

Simple and delicious salad with canned tuna according to the recipe from the photo, it is easy to create on the basis of any pasta.

Ingredients:

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

Cooking method:

Season the dish with vinegar and serve when it cools down.

Warm salad with tuna and fruit

The diet recipe for canned tuna and fruit salad is served warm.

Ingredients:

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

Cooking method:

Tear lettuce leaves into pieces, chop the apple into small cubes, peel the tangerine slices from films.
Heat the fish crushed with a fork on a low flame in a saucepan.
Add the rest of the ingredients and stir.

You can take not fresh, but canned tangerines. You do not need to clean them from films.

Tuna, banana and rice salad

A simple canned tuna salad recipe with an extraordinary taste is a great way to surprise guests.

Ingredients:

can of tuna;
the same amount of rice;
vegetable oil, pepper, paprika and herbs optional;
a couple of tomatoes and bananas;
four large spoons of vinegar;
half as much lemon juice.

Cooking method:

Mix boiled rice with tomato and banana slices.
Add mashed tuna to the mixture.
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.

Tuna and avocado appetizer

Canned tuna salad combined with avocado has a fresh taste. It can be decorated in an unusual way, for example, for a romantic evening.

Ingredients:

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

Cooking method:

Divide the avocado into halves, remove the pit, cut out the pulp to leave the "boat".
Finely chop this pulp and cucumbers.
Combine with crushed fish, chopped garlic cloves and mayonnaise.

The appetizer is served in avocado “boats” decorated with herbs.

Atlantico salad

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

Ingredients:

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

Cooking method:

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

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

"Exotic" salad

The recipe for canned tuna salad with corn, pineapple and shrimp is extraordinary. It will delight connoisseurs of piquant 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:

Line the vases with lettuce.
Place pineapple cubes on them.
Top - slices of tuna, olives, mayonnaise.

Garnish the salad with shrimps and the remaining pineapple pieces.

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

Canned tuna salad - general cooking principles

Canned tuna salad is a frequent guest of festive feasts and the usual everyday menu. The dish has gained such popularity due to its ease of preparation, excellent taste and beneficial properties of the main ingredients. Tuna meat is very tender, light and contains no 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. Canned tuna salads in their own juice are less nutritious than canned food in oil. In general, tuna is known for its beneficial properties, namely: high protein and unsaturated fatty acids Omega-3. This substance is essential 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 preserve all the beneficial properties of tuna.

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

Canned tuna salad - preparing food and dishes

Preparation of products 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 the tin can into a separate bowl, since the liquid can be useful for dressing the salad, 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, since the meat will fall apart due to the softness and tenderness. Other foods need to be boiled, cooled, and chopped (such as 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. The salad can be served in serving bowls, small bowls or bowls, tartlets, or even tomato halves.

Canned Tuna Salad Recipes:

Recipe 1: Canned Tuna Salad

This canned tuna salad is good for lunch and dinner, and you can also take it with you to work. Cooking this tasty and healthy snack is very easy: you will need the most simple products and some free time.

Required Ingredients:

Several green lettuce leaves;
2 dense tomatoes;
Jar canned corn;
100 g olives;
Olive oil;
Salt to taste.

Cooking method:

Pour the liquid from the canned tuna into a separate bowl, put the fish on a plate and knead it with a fork. Some of the canned oil can be used for dressing by mixing it with olive oil. Wash the tomatoes and peel them off. To do this, they can be doused with boiling water, then cold water and remove the skin with your hands. For slicing, 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. We thoroughly wash the lettuce leaves, dry them and cut them into thin strips or simply tear them with our hands. We spread the leaves on top of the fish and tomatoes. We decant the liquid from the corn and put it on the lettuce leaves. Cut the olives into 3-4 pieces in the form of circles and put them on top of the corn. Season the finished canned tuna salad with oil and salt to taste. Mix all the ingredients before serving.

Recipe 2: Canned Tuna and Green Bean Salad

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

Required Ingredients:

2 cans of canned tuna
A pound of cherry tomatoes;
Green beans - 200 g;
2 fresh cucumber;
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 put it in a colander and leave to cool. Wash the avocado, peel off the peel, take out the bone, cut the pulp into small cubes. Wash the lime and rub the zest on a fine grater. We squeeze out the juice. Rinse tomatoes, cucumbers and salad in running water. Cut the cherry in half, cut the cucumbers into thin semicircles. Cut the salad into small pieces. We just wash the arugula, but do not cut it. Put tomatoes, cucumbers, lettuce, beans, avocado, lime zest and arugula in a deep bowl. Mix everything thoroughly. Canned fish cut into small pieces and add to the rest of the ingredients. Prepare a dressing from vinegar, oil and lime juice and pour over its salad. Salt the dish to taste.

Recipe 3: Salad from canned tuna and gherkins

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

Required Ingredients:

A can of canned tuna;
Gherkins - 9-10 pcs.;
Onion head;
Radish - 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 in a plate and knead with a fork. Peel the onion and chop it very finely together with the gherkins. We spread gherkins and onions to the tuna, add mustard and mayonnaise, mix thoroughly. My radish and cut into thin slices. We take another bowl and put the radish and washed arugula there, add oil, vinegar, a little pepper and salt, mix thoroughly. Serve the dish like this: put radish 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. The salad can be served as a side dish or served as a separate dish.

Required Ingredients:

Lettuce leaves - a small bunch;
Chinese cabbage - small forks;
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. Wash lettuce leaves and tear them with our hands. We spread the canned food in a deep plate along with the juice and knead with a fork. Drain the liquid from the beans. Put fish, tomatoes, beans, cabbage and salad in a deep salad bowl. Prepare the dressing separately: in a small bowl, mix olive oil, garlic passed through a press and a quarter of lemon juice, add mustard, salt and pepper. Beat the mixture thoroughly. Season 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 puff salad from canned tuna is suitable for any holiday, especially if it is beautifully served in small glasses. True, it will take additional time to lay out each portion.

Required Ingredients:

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

Cooking method:

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

Canned Tuna Salad - Secrets and Tips from Top Chefs

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

News of show business.

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

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

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

Preparation:

1. Tuna salad is almost always prepared quickly. In the case of this recipe, the longest time is to boil the eggs. Cook them hard-boiled in advance and be sure to cool. Cut the cooled and peeled eggs into wedges.

2. Green salad tear into pieces. You know the chefs' biggest secret. best restaurants concerning lettuce leaves? The salad cannot be cut with a knife, because when cutting, the cells of the lettuce are destroyed and the juice that comes out begins to gradually spoil the taste and give off a bitter taste. If you want a delicious salad, tear it finely with your hands.

If your salad accidentally stays on the table and withers, soak it in a bowl of ice water for 20-30 minutes before preparing the salad. It will become crisp and fresh again.

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

4. Remove the tuna from the liquid-free can and break it into pieces with a fork.

5. Put all the ingredients in a bowl and cover with a teaspoon of freshly squeezed lemon juice and two tablespoons of olive oil.

6. Season with salt to taste, stir well and serve immediately.

The tuna salad will turn out just to lick your fingers. Bon Appetit!

Delicious salad with tuna and beans

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

For cooking you will need:

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

Salad preparation:

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

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

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

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

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

Bon appetit and healthy lunch!

Tuna and Corn Salad Recipe

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

For a salad with tuna and corn you will need:

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

Preparation:

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

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

2. Chop hard-boiled eggs into small pieces using a knife or egg slicer. Add to the tuna in a salad bowl.

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

4. Finely chop the cucumbers into cubes. If you use salted ones and they have too hard skin, then you can cut it off. This will make the salad softer and softer.

5. Finally add the finely chopped dill and mix everything well. When dressing the salad, keep in mind that cucumbers will already give a certain salinity to the salad, so try it before you add salt. The same goes for mayonnaise.

If you plan on making your dressing more dietary, use natural unsweetened yogurt.

Simple salad with tuna and rice

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

This kind of snack is great for satisfying hunger.

For cooking you will need:

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

Preparation:

1. Prepare rice in advance. Boil it and cool it down. It is preferable to use rice, which remains crumbly after cooking, rather than used for cooking porridge.

2. Boil eggs hard-boiled, cool under running cold water and peel. Then chop them into small pieces.

3. Cut the cucumbers into small cubes.

4. Peel and scald the onion by pouring boiling water from the kettle for just a couple of minutes. Then drain the water and let cool. This will remove excess pungency from the onion. Cut it into small cubes.

5. Grate the cheese on a coarse grater.

6. Break the tuna into small pieces with a fork. Note that leaving the liquid in the jar will make your salad more moist. This may not be very convenient if you are going to eat tuna salad sandwiches. The salad will spread, and the bread underneath will soak.

7. Combine all ingredients in a large salad bowl, add fresh herbs and season with mayonnaise. For this amount, 3-4 tablespoons of it will be needed, but you can add it to taste and depending on your preferences. Add salt and pepper after dressing, because mayonnaise, as well as pickled cucumbers, will give their saltiness.

Bon Appetit!

Tuna and potato salad

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

For cooking you will need:

potatoes - 2 pieces,
eggs - 1-2 pieces,
greens,
green pea on a pity - 100 grams,
olive oil - 1 tablespoon
white wine vinegar - 1 tablespoon
mustard seeds - 1-2 teaspoons,
some greenery,
salt and pepper to taste.

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

Cooking salad with tuna and potatoes:

1. Start by boiling peeled potatoes and hard-boiled eggs. Cool and clean both products.

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

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

4. Add green peas if desired. For this amount of food, use about half a standard jar of canned peas.

5. Chop the herbs finely. Then combine all ingredients in a large salad bowl.

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

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

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

Such a salad is both hearty and healthy at the same time.

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

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

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

If you really want light salad, it is easier than this difficult to come up with. In my opinion it is something like fish salad Caesar. The ingredients are really much less and the taste is different, but the salad with tuna and Chinese cabbage is still wonderful and you will definitely like it.

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

Tuna salad is no exception, and even we will cook it with Chinese cabbage.

For cooking you will need:

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

Preparation:

1. The salad is prepared in just five minutes. Rinse and dry the Chinese cabbage well first. Make sure all the leaves are crisp and fresh. Cut them into large pieces or pick them by hand. Use the thick, fleshy core of the leaf as desired, not everyone likes its taste.

2. Add tuna to the salad. Break it into small pieces with a fork. You can directly at the bank.

3. Put the croutons into the salad. Rye with your favorite flavors are perfect. We prefer to cook with croutons, the taste of which will not overwhelm the taste of the fish, but you can use whichever is best for you.

You can also cook croutons yourself by drying the pieces. rye bread in the oven or in a pan.

4. Season the tuna salad with mayonnaise and mix well. Season with salt and pepper to your liking.

Serve the salad to the table right away, before the croutons have time to get wet and are still crunching cheerfully. But even after steeping for a while, the salad will remain delicious.

The most delicate, juicy and completely unsweetened fruit. That's what an avocado is. An indispensable product for health, which is able to prevent diseases of the heart and circulatory system, helps to reduce weight and is even an aphrodisiac. Add to the avocado one of the tastiest and most useful fish and you get a tuna and avocado salad.

You haven’t tried this salad yet and consider it a frank exotic? Turn your world upside down and experience this delicious taste!

For cooking you will need:

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

Preparation:

1. The most difficult thing in a salad with avocado is to properly prepare this fruit. To remove the tender flesh from the hard skin, slice the avocado around so that the knife rests on the large pit in the middle and splits the fruit in half. Then slightly turn both halves in opposite directions, they will separate, and the bone will remain in one of them. If you turn the bone a little more, then it will easily come out. After that, take a spoon and scrape out the avocado pulp so that the original plates from the rind remain. You can serve salad in them. It will be very original and beautiful.

Cut the avocado pulp into small cubes.

2. Chop bell peppers and onions finely. If you do not like the spiciness of fresh onions, then scald them with hot water before chopping them.

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

4. Then season with mayonnaise, mix well. Season with salt and pepper to taste. Place the prepared tuna and avocado salad in fruit skins. Garnish with herbs and serve.

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