Delicious canned tuna salad. canned tuna salad

Canned tuna is one of the most common salad ingredients. After all, it does not need additional preparation and preparation. Moreover, tuna salads are not only very tasty, but also very nutritious.

Tuna is a rather oily fish, and this does not bother men, they prefer the most nutritious and satisfying salads. But for women who are watching their figure, there are easier options - with a lighter set of ingredients and dressings.

Canned tuna: pros and cons

If you have not yet decided to include such delicious fish in your diet, then you need to study in detail all the advantages and disadvantages of eating this product.

The main advantages are:

The disadvantages include congenital and acquired allergic reaction to this product. It is also not recommended to eat canned tuna and people with kidney failure.

Fish goes well in salads, and in pies, and with pasta, and even in soups. This is a very affordable and versatile product that will appeal to any gourmet.

The easiest recipe - salad with tuna and rice

You can cook such a simple canned tuna salad quickly and without hassle. First, we need to drain the tuna juice and knead it well with a fork. Then, cut the tomatoes into a medium cube (approximately 1x1 cm) and mix the ingredients.

Mix lettuce leaves with corn (corn juice should drain in a colander for at least 7-10 minutes). Cut the olives into thin translucent circles with the sharpest knife.

Next, mix all the ingredients, dilute with cold-pressed olive oil, salt. And now a full lunch or dinner is ready - satisfying and with a minimum amount of calories. This recipe is perfect for those who are trying hard to improve their forms.

Classic recipe

All you need for 6 servings:

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

Calories: 267 calories.

An excellent recipe for a balanced diet - the perfect combination of fish and fresh vegetables. The classic version of canned tuna salad with egg is more high-calorie and satisfying, so all men without exception will like it.

Eggs are hard-boiled and kneaded with a fork, or you can simply crumble them in any order - the main thing is to chop the egg as little as possible.

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

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

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

Finely sprinkled greens are sprinkled on top - you can start eating!

Salad with rice noodles

An Asian interpretation of a nutritious canned tuna salad. Very easy to prepare.

Canned tuna - 500 grams;
Rice noodles - 250 grams;
1 red bell pepper;
A small clove of garlic;
1 yellow bell pepper;
soy sauce to taste;
Sesame oil and salt to taste.

Cooking time: 35 minutes.

Calories: 212 calories.

First, let's cook the noodles: for this, we lower the rice noodles into boiling water and stir continuously for three minutes. After the noodles become transparent, drain the water and fill with ice water - one ingredient is ready. It is very important not to digest this product, otherwise you will become the owner of rice porridge.

Then you need to finely chop the garlic clove, dill and parsley. Add soy sauce and sesame oil to the chopped ingredients. Mix the sauce with rice noodles and leave to soak.

In the meantime, you need to grind the fish a little and cut the bell peppers into small strips. Then all the ingredients are mixed and sent to a dark place - infuse for 20 minutes (ideally 1 hour). Before serving, raise the dressing to the top, thoroughly mixing the salad.

Dietary

All you need for 2 servings:

Canned tuna - 180 grams;
Lettuce leaves - 2 pieces;
1 large tomato;
1 potato;
Celery;
Half a jar of olives;
String beans - 200 grams;
Wine vinegar and olive oil to taste.

Cooking time: 25 minutes.

Calories: 108 calories.

A diet salad with canned tuna is also prepared without much hassle. The tomato is cut into thin slices, and the green beans must be boiled for 5-7 minutes, after which it is cooled with ice water. Boil potatoes and cut into small cubes. Do the same with eggs: boil hard boiled and cut into small cubes.

Then clean the canned fish from large bones, drain all the juice and add finely chopped celery to it.

We put the salad: on the spread lettuce leaves we spread the tomatoes, eggs, potatoes and tuna with celery. Pour abundantly on top with the resulting sauce and spread the olives: spread them whole or cut into rings - the choice is yours.

Variation of the dish with cucumber

All you need for 4 servings:

3 small pickles;
1 small onion;
3 chicken eggs;
Mayonnaise to taste.

Calories: 135 calories.

Hard-boiled eggs and rub on a grater. Rinse the onion with cucumbers in ice water (so they leave their crispy texture and become more fresh). Drain the juice from the fish and mash with a fork. All ingredients are mixed. Salad ready.

You can also use other variations: replace pickles with fresh ones - and you get a more summer version of the salad. And eggs can be replaced with Bulgarian bright red pepper. An additional ingredient such as iceberg lettuce or arugula will not hurt either.

with pomegranate

Everything you need for a gourmet salad with canned tuna and pomegranate:

A jar of canned tuna in its juice;
1 small peeled pomegranate;
2 village eggs;
0.3 cups of boiled white rice;
6 small tomatoes;
Half an avocado;
Olive oil for dressing.

Cooking time: 10 minutes.

Calories: 142 calories.

It is very important that the pomegranate is not overripe, then it is much more convenient to get the seeds. In this interpretation, the fish only needs to be cut into small pieces and the bones removed. Finely chop the eggs and mix all the ingredients.

We spread the resulting mixture in a salad bowl, evenly arrange the halves of miniature tomatoes on top and sprinkle with olive oil on top. You can also sprinkle sesame seeds or sunflower seeds on top.

Appetizing canned tuna salad with arugula

Oddly enough, arugula also pairs very well with tuna. It turns out quite a tender salad.

All you need:

1 pack of fresh arugula;
A can of tuna;
Any curd cheese - 200 grams;
Canned beans (preferably red) - 1 jar;
1 onion;
Olive oil for dressing.

Cooking time: 15 minutes.

Calories: 168 calories.

We move the beans to a colander and give a little time to drain all the juice. Then we cut the onion into translucent rings and mix with the beans. Carelessly torn arugula is also added there.

Grind the curd cheese into beads and mix with the rest of the ingredients. Spread carelessly broken tuna on top and season with olive oil and spices. Delicious canned tuna salad is ready.

Bon Appetit!

A dish of Italian cuisine with the addition of canned fish has gained particular popularity among our housewives, because tuna goes well with many products: eggs, tomatoes, peas, potatoes, etc. A cold protein snack is not only hearty, but also very healthy.

What salad to cook from tuna

There are many different ways to make a delicious snack. Before making a tuna salad, you need to decide what other ingredients you want to add and imagine how they all will be combined. Raw fish or canned fish can be used, it all depends on your budget and whether you can find fresh marine life.

With canned tuna

Fish can be stored in a jar in oil or its own juice. Oil-free canned tuna salads are low-calorie, which is especially important for those who love tasty snacks but are afraid to gain weight. If you are thinking about how to cook a healthy dish rich in protein, vitamins, unsaturated fatty acids, then use the step-by-step recipes below.

With fresh tuna

Some housewives who try to feed their household only healthy food use non-canned fish. Fresh tuna salad is a storehouse of vitamins and substances useful for the body, but seafood in this form is rarely found anywhere. It is worth noting that not only delicious snacks are obtained from tuna, it is also popular in Japanese cuisine: it is wrapped in rolls or sushi.

Recipe

Fish cold appetizers are one of the most nutritious and healthy. The tuna salad recipe will be relevant for those who are trying to keep their health in shape. Canned food can be made with vegetables, boiled rice or other seafood - it all depends on what you want. Photos under each recipe will help you make a choice.

Classical

Perfect as a hearty snack at work or a nutritious dinner at home. The classic tuna salad recipe does not require the hostess to have many different expensive ingredients, because it is made from the simplest products. Find some free time in your schedule and make an Italian fish and vegetable dish with croutons, as in the photo.

Components:

tomatoes - 5 pcs.;
onion (red) - 0.5 pcs.;
crackers - 100 g;
Mozzarella cheese - 120 g;
tuna - 1 can;
basil, oregano - a pinch;
parsley, thyme - a pinch;
olives (or olives) - 150 g;
salt, seasonings - to taste.

Cooking steps:

Drain the liquid from the canned food into a separate bowl, put the fish on a plate and mash with a fork. You can mix a tablespoon of canned oil with olive oil and use the mixture as a dressing.
Cut the tomatoes into not too thick slices, Mozzarella cheese into cubes.
Chop onion and parsley.
Olives (or olives, depending on your preference) are first cut in half, then sent to the rest of the ingredients.
Salt croutons (if they are homemade), pour over with olive oil, sprinkle with your favorite herbs.
It is better to add croutons to a salad with canned tuna just before serving.

With cucumber and egg

If unexpected guests often come to you, then it would be advisable to keep a jar of canned food at home, because you can quickly prepare various delicious snacks from them. For example, a layered canned tuna salad with egg is a great option that not only looks beautiful and is easy to make, but also contains many amino acids and vitamins.

Ingredients:

lettuce - 12 pcs.;
eggs - 2 pcs.;
tuna - 1 can;
a mixture of herbs - to taste;
cucumber, tomato - 1 each;
salt - to taste;
Dijon mustard - 1 tsp;
oil (olive) - 2 tbsp. l.;
lemon juice - to taste.

Cooking method:

Cucumber, tomato, boiled eggs cut into neat cubes.
Rinse the green leaves first, then soak in cold water. After 10 minutes, take them out of the water, dry them.
Make the sauce: mix mustard with oil and juice squeezed from a lemon, if necessary, salt the mixture.
Arrange the finished mix in portions: put green leaves on the bottom of the plate, lay out a circle of tomato cubes, put chopped cucumber inside, pour everything with sauce.
Spread the egg evenly with the next layer, then small pieces of fish. Sprinkle with your favorite herbs.

With tomatoes

You can eat this dish at least every day if you like light snacks. Tuna salad with cherry tomatoes and arugula is the perfect option for those who want to eat right. Check out how to cook this tasty and healthy snack, and the photo will prove to you that the dish should be given a special place on the menu.

Ingredients:

cherry tomatoes - 300 g;
quail eggs - 10 pcs.;
canned fish - 1 can;
lemon - 1 pc.;
arugula - 300 g;
balsamic vinegar, olive oil - to taste;
salt, pepper - a pinch.

Drain excess liquid from canned food. In a bowl, mash the fish itself with a fork, add arugula there.
Cut small tomatoes in half, send the halves to the fish mass.
Cut the quail eggs in half, put them on top of the cherry tomatoes.
Squeeze juice from a lemon using a special citrus squeezer, add salt to the liquid, pour oil, pepper. If you want, you can also add a spoonful of mustard.
Drizzle with well-blended lemon butter sauce.

with beans

This appetizer will be appreciated by many women who are on diets or follow proper nutrition. Tuna and bean salad with apples is a very healthy dish that contains many vitamins necessary for the human body, while a portion will not affect your figure in any way. It is worth noting that some housewives add boiled figured pasta instead of an apple, from which the dish becomes even more satisfying and may well become the main food for dinner.

Components:

beans (red) - 1 can;
apple - 1;
tuna - 1 can;
mayonnaise (or olive oil) - to taste;
seasonings, salt - a pinch;
bow - 1.

Cooking method:

Drain excess liquid from canned beans.
Finely chop an apple (preferably green and crispy).
Peel the onion first, then chop it into thin half rings.
Remove the fish itself from the jar, disassemble the pieces into fibers.
Mix all the prepared ingredients, season with either olive oil or mayonnaise - at your discretion.
Serve garnished with greens.

with corn

If you use celery stalks, the finished product will become less high-calorie and more beneficial for health and figure. Tuna salad with corn will be an excellent option for those who closely monitor their parameters, but really want to treat themselves to something delicious. Check out the step by step recipe and make yourself a delicious and healthy dinner.

Ingredients:

tuna - 1 can;
eggs - 2;
corn - 1 can;
celery - 4 stalks;
cucumbers - 2 pcs.;
greens, seasonings - a pinch.

Finely chop the celery roots.
Cut fresh cucumbers into small cubes.
First, boil the eggs, cool completely, pour them with cold water, then cut them into cubes too.
Drain excess liquid from the can of corn.
Combine the ingredients in a bowl.
Get the fish, divide into pieces, send to the rest of the products.
Salt the appetizer, season with fish oil.

With Chinese cabbage

If you can’t decide what to pamper your family members today, then this step-by-step recipe will help you make the right choice. Salad with tuna and Chinese cabbage is a light, most importantly healthy dinner for both adults and children. It can act on its own or be served with a side dish - it all depends on your desire.

Ingredients:

beans (red) - 1 can;
tomatoes - 3 pcs.;
lemon - 1 pc.;
Beijing cabbage - 1 small;
fish in a jar - 1;
garlic - 3 teeth;
pepper, salt - to taste;
mustard - to taste;
lettuce leaves - 1 bunch;
olive oil - 30 ml.

Cooking method:

Chop a small fork of cabbage into thin strips.
Cut the tomatoes into thin strips.
Tear the green leaves with your hands into small pieces.
Transfer the fish meat with oil to a container, mash with a mashed potato or fork.
Drain excess liquid from beans.
Put all the chopped products in a deep bowl.
Prepare the dressing: add a smaller part of the juice squeezed from the lemon, mustard, chopped garlic with a special device to the oil, salt the mixture, season, shake.
Pour the resulting sauce, serve to the household.

With tuna and rice

If you are thinking about how to cook a hearty dinner, you should pay special attention to this step-by-step recipe. Tuna salad with rice is a great option even for a child, because it is rich in vitamins and amino acids necessary for the normal functioning of the body, while being very nutritious.

Ingredients:

onion - 1 pc.;
corn - 1 can;
canned fish - 1 can;
pepper, salt - to taste;
mayonnaise - 100 g;
rice - 100 g;
eggs - 2 pcs.

Rinse the rice groats, boil them, adding twice as much water as the groats. Cool the cooked rice completely before combining with other ingredients or wait until it becomes a little warm.
Boiled eggs, cut the peeled onion into cubes.
Send the fish along with the oil to the bowl, mash the pieces with a crush or fork.
Drain the liquid from the can of corn, and send the grains to the rest of the products.
Add loose rice, mix, season the mass, season with mayonnaise.

with avocado

The flavors of these two products are a perfect match. Avocado and tuna salad is a light appetizer that will take you a maximum of 10 minutes to prepare. At your discretion, you can change the amount of ingredients or even add other favorite products to the recipe, but on the condition that they do not spoil the delicate taste of fish and fresh avocado.

Ingredients:

tomatoes - 2;
canned fish - 1 can;
cilantro, seasonings, salt - to taste;
pine nuts - 2 tbsp. l.;
avocado - 1;
lemon - 0.5 pcs.

Cooking method:

Peel the avocado fruit, lightly mash the pulp with a fork, without bringing to the consistency of mashed potatoes.
Squeeze the juice from half of the citrus into the mass, add cilantro, chopped into small pieces, and mix it with pine nuts. Spread the mixture in the first layer on a plate.
Tomatoes, peeled, cut into cubes, salt, season, drain from the liquid before sending to other products. Lay out the second layer.
Put some fish on top of the tomato.
Serve garnished with greens.

Dietary

This option is especially relevant for those who monitor their diet and prefer low-calorie foods. So, a light salad with canned tuna is the perfect solution for maintaining a beautiful figure. Without the use of mayonnaise, it is very easy to do, while you get a nutritious dish that has a minimum calorie content.

Ingredients:

blue onion - 1;
sweet pepper - 1 pc.;
basil - 1 bunch;
fish - 1 can;
dill - 0.5 bunch;
lemon juice - 20 g;
olive oil - 35 g;
cucumber - 1;
eggs - 2.

Drain the excess liquid from the can of tuna and mash the contents with a fork.
Peel the onion, then cut into half rings or cubes.
Remove the stalk from the bell pepper, then the seeds, chop the vegetable itself, and chop the dill.
Boil eggs (if you wish, you can take quail), cool, peel, and then cut into very small cubes.
Peel the cucumber and cut the flesh into thin slices.
In one container, mix the prepared ingredients, but leave the cucumber for decoration, season.
Cover the bottom of a flat plate with green leaves (you can use Iceberg), and put the fish mass on top.
Drizzle with lemon juice and oil. Garnish with cucumber and basil leaves.

with potatoes

The cooking process takes some time, but at the same time you get a very tasty dish that you can enjoy on a holiday or serve as dinner on a weekday. Salad with canned tuna and potatoes is similar to the usual Olivier, but thanks to the fish it has a more original and unusual taste.

Ingredients:

mayonnaise - to taste;
potatoes - 2-3 pcs.;
eggs - 2 pcs.;
tuna (in own juice) - 1 can;
salt, pepper - to taste;
peas - 1 bank;
carrots - 1 pc.;
pickled cucumbers - 2 pcs.

Cooking method:

Boil vegetables with eggs, cool and cut into small neat cubes.
Dice pickled cucumbers, add to the rest of the ingredients.
Drain the liquid from the container with peas, send the peas there.
Mash the fish a little or take it apart with your hands into fibers, lay it out with the rest of the products.
Mix the ingredients, season, salt. Season with vegetable oil or mayonnaise, as you like.
Let the dish sit for 10 minutes before serving.

Delicious tuna salad - cooking secrets

These tips should be considered by every housewife. Cooking tuna salad does not require special skills or abilities, but you need:

Keep track of the freshness and quality of the ingredients. This is an important factor in ensuring that you and your family members get healthy vitamins with food, and not poisoning.
Do not overdo it with mixing different ingredients. It depends on how pleasant the delicate taste of the fish itself will be felt in the dish.

Make other recipes as well.

Video:

In many Asian and European countries, 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. The dietary properties of tuna have 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 recovery, then dishes with tuna are first of all delicious. You may not have thought about tuna before, and didn’t even notice it on store shelves, but today I will tell you how to make canned tuna salad and fall in love with this fish forever. We will analyze and try the most popular recipes.

This is a 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. Such a delicious canned tuna salad can be enjoyed both in winter and 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.

Cooking:

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

2. Tear the green salad into pieces. Do you know the biggest secret of the chefs of the best restaurants regarding lettuce leaves? Lettuce cannot be cut with a knife, because when cut, lettuce cells are destroyed and the released juice begins to gradually spoil the taste and give bitterness. Want a delicious salad - finely tear it with your hands.

If your salad is accidentally left on the table and wilted, dip it in a bowl of ice water for 20-30 minutes before preparing the salad. It will be fresh and crispy again.

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

4. Remove the tuna from the drained can and break it into pieces with a fork.

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

6. Salt to taste, mix well and serve immediately.

Salad with tuna will turn out just lick your fingers. Bon Appetit!

Delicious salad with tuna and beans

Incredibly tasty, light, but surprisingly satisfying salad. This will save you from the pangs of hunger for a long time, since fish and beans have high nutritional properties, but do not contain fat. A great lunch salad or a light snack with your main meals. Salad with tuna and beans can be eaten even at night and not be afraid to spoil the 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 - tablespoon
olive oil - 3 tablespoons,
salt and pepper to taste.

Salad preparation:

1. Cut the onion into half rings. Halves 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. Put the tuna, onion, beans, tomatoes and herbs in a bowl.

4. Prepare dressing in a separate cup. To mix a tablespoon of mild Dijon mustard, three tablespoons of olive oil, squeeze the juice from half a lemon there. Add salt and ground 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 both a delicious lunch and a dish for guests on the festive table. It is prepared extremely quickly, so even the sudden arrival of friends and relatives will not be a problem for you.

For the tuna and corn salad you will need:

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

Cooking:

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

Opt for tuna in oil when dressing salads with oil or oil-based sauces, as then you can simply reduce the amount of oil in the dressing and only benefit from taste.

2. Finely chop hard-boiled eggs with a knife or egg cutter. Add to tuna in a salad bowl.

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

4. Cucumbers finely cut into cubes. If you use salted ones and they have too hard skin, then it can be cut off. So the salad will be softer and softer.

5. At the end, add finely chopped dill and mix everything well. When dressing salad, keep in mind that cucumbers will already give a certain saltiness to the salad, so taste it before adding salt. The same applies to mayonnaise.

If you plan to make the dressing more dietary, use natural unsweetened yogurt.

Easy Tuna and Rice Salad

It is this salad with tuna in our family that is a full-fledged delicious lunch or dinner. We eat it from plates or put it on bread in the form of sandwiches. It's very tasty, 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 snack is great for curbing 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,
onion - 1 piece,
herbs and mayonnaise to taste.

Cooking:

1. Prepare rice in advance. Boil it and chill. It is preferable to use rice that remains crumbly after cooking, rather than used to make porridge.

2. Hard boil eggs, cool under running cold water and peel. Then finely chop them.

3. Cucumbers cut into small cubes.

4. Peel the onion and scald it, for this, pour boiling water from the kettle for just a couple of minutes. After that, 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 if you leave out the liquid from the jar, your salad will come out wetter. This may not be very convenient if you are going to eat sandwiches with tuna salad. The salad will spread, and the bread under it will soak.

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

Bon Appetit!

Salad with tuna and potatoes

Fish and potatoes are a very winning duo. And canned tuna should be no exception. If we are preparing a non-hot dish with potatoes and tuna, then salad will be the best alternative.

For cooking you will need:

potatoes - 2 pieces,
eggs - 1-2 pieces,
greenery,
green peas, unfortunately - 100 grams,
olive oil - 1 tablespoon,
white wine vinegar - 1 tablespoon
mustard seeds - 1-2 teaspoons,
a little green
salt and pepper to taste.

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

How to make Tuna and Potato Salad:

1. Start by boiling the potatoes in their skins and hard boiled eggs. Cool both products and clean.

2. Cut the potatoes into cubes. Finely chop the eggs.

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. Optionally, you can add green peas. For this amount of food, use about half a standard can of canned peas.

5. Finely chop the greens. Then mix all the ingredients in a large salad bowl.

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

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

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

This salad is 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 family cuisine.

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

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

If you want a very light salad, then it’s easier than this one is hard to come up with. It looks like a Caesar salad to me. True, the ingredients are much smaller and the taste is different, but the salad with tuna and Chinese cabbage is still wonderful and you will definitely like it.

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

Salad with tuna was no exception, and even we will cook it with Chinese cabbage.

For cooking you will need:

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

Cooking:

1. The salad is ready in just five minutes. First of all, thoroughly rinse and dry the Chinese cabbage. Make sure all leaves are fresh and crispy. Cut them into large pieces or tear them with your hands. Use the thick fleshy core of the leaf as desired, not everyone likes its taste.

2. Add tuna to salad. First, break it into small pieces with a fork. You can do it right at the bank.

3. Put crackers in the salad. Perfect rye with your favorite flavors. We prefer to cook with croutons that won't overpower the taste of the fish, but you can use whichever you like best.

You can also cook crackers yourself by drying pieces of rye bread in the oven or frying them in a pan.

4. Dress the tuna salad with mayonnaise and mix well. Salt and pepper it to your liking.

Serve the salad to the table immediately, while the croutons have not had time to soak and are still crunchy fun. But even after brewing for a while, the salad will remain delicious.

Delicate, juicy and completely unsweetened fruit. That's what an avocado is. An indispensable health product that can prevent diseases of the heart and circulatory system, helps to reduce weight and is even an aphrodisiac. Add one of the most delicious and healthy fish to an avocado and you get a salad with tuna and avocado.

You still have not tried this salad and consider it frankly 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
sweet pepper - half,
lemon juice - 3 tablespoons,
greenery,
mayonnaise,
salt and pepper to taste.

Cooking:

1. The most difficult thing about avocado salad is preparing this fruit correctly. To get the tender flesh out of the hard skin, cut the avocado around so that the knife rests on the large bone in the middle and divides 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 the bone is turned a little more, then it will easily come out. After that, take a spoon and scrape out the flesh of the avocado so that there are peculiar plates from the peel. They can serve salad. It will be very original and beautiful.

Cut the pulp of the avocado into small cubes.

2. Just finely chop the sweet pepper and onion. If you do not like the sharpness of fresh onions, then scald them with hot water before slicing them.

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

4. Then season with mayonnaise, mix well. Salt and pepper to taste. Place the finished tuna and avocado salad in the “plates” of the fruit skin. Garnish with herbs and serve on the festive table.

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!

There are real legends about the benefits of tuna. This noble fish, previously served to the table only on significant holidays or high-ranking persons, is a storehouse of Omega-3. In Japan, rolls are made with tuna filling, and in our country layered salads with the healthiest sea fish are very common.

Currently, housewives have invented many different recipes using this tasty and healthy fish. Below is a selection of simple and original salads.

Delicious canned tuna salad - step by step photo recipe

By the holiday or on a normal day, a delicious salad with tuna with the addition of boiled vegetables and eggs will be at the table. You will get a wonderful dish if you use the recipe from the photo.

Usually, it takes a lot of time to prepare a puff salad, so hostesses avoid cooking it. The situation changes if you boil vegetables in advance. Having ready-made carrots, beets, potatoes in the refrigerator, it is easy to work wonders and surprise the family.

A puff salad from canned food is immediately laid out in a deep plate or a festive salad bowl. The layers will be lush, the vegetables will not lose their cut shape, the dishes will have to be washed less after cooking.

Cooking time: 45 minutes

Quantity: 6 servings

Ingredients

Canned tuna: 1 can
Beets: 1-2 pcs.
Eggs: 3 pcs.
Medium potatoes: 2-3 pcs.
Bow: 2 pcs.
Carrots: 2 pcs.
Mayonnaise: 1 pack
Sunflower oil: 30 g
Greens: for decoration

Cooking instructions

Simple salad with canned tuna and egg

The recipe for the simplest fish salad consists of canned tuna and boiled eggs, and mayonnaise as a dressing. You can add a couple of other ingredients, getting another simple dish and exquisite taste.

Products:

Canned tuna - 250 gr.
Chicken eggs (hard boiled) - 3 pcs.
Fresh cucumber - 1 pc.
Garlic - 1-2 cloves.
Salt, ground pepper.
Mayonnaise as a dressing.
Dill for decorating the finished dish.

Algorithm:

Boil the eggs until hard boiled. Clean after cooling in water. Chop.
Open the can of tuna and drain the sauce. Lightly mash the fish with a fork.
Rinse cucumber. Cut into cubes.
Mix cucumber with tuna and eggs.
Add garlic cloves through a press.
Season with mayonnaise, salt and pepper.
Rinse greens. Chop. Sprinkle salad on top.

As a fish salad decoration, you can also use the yolk of a boiled egg, which is set aside, mashed with a fork and sprinkled on top just before serving.

How to make a salad with canned tuna and fresh cucumber

Tuna, oddly enough, goes well with fresh cucumbers, so it is very good in the spring. It allows you to make vegetable salads more satisfying and tasty.

Ingredients:

Fresh cucumbers - 2 pcs.
Onion greens - 1 bunch.
Dressing - sour cream and mayonnaise, mixed in equal proportions.
A little salt.

Action algorithm:

Only eggs that need to be hard-boiled will require preliminary preparation. Cool, remove the shell and chop finely with a knife.
Cucumber cut into beautiful small cubes.
Lightly mash the tuna with a fork, after draining the liquid from the jar.
Rinse the onion, pat dry with a towel. Cut into small pieces.
Mix the prepared ingredients in a deep bowl. Salt.
In a separate container, combine sour cream and mayonnaise into a single whole.
Refuel and serve immediately.

A little onion should be left to decorate the salad. Yolks and emerald greens make the spring salad bright, fresh and very tasty.

canned tuna and cheese salad recipe

Fish salads very often include cheese, tuna also "does not refuse" such a neighborhood. Grated hard cheese gives the dish a pleasant creamy taste.

Ingredients:

Tuna in oil, canned - 1 can.
Boiled chicken eggs - 4 pcs.
Onion - 1 pc. small size.
Hard cheese - 100 gr.
Apple with a sour taste (Antonovka type) - 1 pc.
Salt.
Dressing - mayonnaise + sour cream (take in equal proportions, approximately 2 tablespoons each).

Algorithm:

The first step is to boil and cool the eggs.
Now you can start preparing the salad. Drain the water from the tuna, lightly crush the fish itself, dividing it into small pieces with a fork.
Eggs cut into cubes.
Onion either finely chopped or grated (large holes on a grater).
Rinse the apple, cut it and hard cheese into neat cubes.
Mix sour cream with mayonnaise.
First, salt the salad and mix. Then add dressing and mix again.

Such a salad should brew a little in a cold place. You can decorate it with cherry tomatoes, olives, herbs.

Salad recipe with canned tuna and corn

Tuna is a versatile product, it goes well with various vegetables. Here is one example of a salad that is somewhat similar to the famous Olivier.

Ingredients:

Canned tuna - 1 can.
Boiled potatoes - 2 pcs. medium size.
Onion - 1 pc. (small bulb).
Boiled chicken eggs - 2-3 pcs.
Greens, salt.
For dressing - mayonnaise.
A little vegetable oil.

Algorithm:

The first step is to boil the potatoes and eggs. Clear. Grate.
Peel onion, wash. Cut into cubes. Saute in oil.
Drain liquid from tuna and corn. Mash the fish.
Rinse greens, dry. Cut finely.
Mix all ingredients, except for greens, in a deep bowl.
Season with mayonnaise, add salt.
After transferring to a salad bowl, before serving, sprinkle the dish with plenty of herbs.

Yellow and green dominant colors hint that spring will come very soon (even if the calendar is mid-December).

Mimosa salad with canned tuna - the most delicate delicious dish

Another spring salad has received the beautiful name "Mimosa", it is prepared from fish, eggs, greens and vegetables, laid out in layers. The name comes from the main colors of the "top" - green and yellow.

Ingredients:

Canned tuna - 1 can.
Boiled carrots - 1 pc.
Boiled potatoes - 2 pcs.
Boiled chicken eggs - 4-5 pcs.
Onion - 1 small head.
Garlic - 1 clove.
Dill - a small bunch.
Salt, as a dressing - mayonnaise.

Algorithm:

It will take a little time to boil eggs, a little more - to boil potatoes and carrots.
Vegetables and eggs should be cool. Then peel them, grate them on a grater with large holes, separately - potatoes, carrots, squirrels, yolks.
Cut fresh onion into small cubes.
Drain liquid from fish. Divide the fish flesh with a fork into small pieces.
Mix tuna with onions, potatoes with washed and chopped dill, and carrots with garlic cloves passed through a press.
Proceed to the "assembly" of the salad. The first layer is tuna, then coat each layer with mayonnaise, lay - potatoes, carrots with garlic, protein, yolk.
Leave in a cold place to soak for an hour.

Be sure to decorate with chopped herbs, then a delicious and very beautiful salad will remind you of the coming spring and the main holiday of your beloved women.

Diet salad with canned tuna

Fish is a more dietary dish than any kind of meat. Therefore, it is often used by those who monitor their own weight and count every calorie. At the same time, controlling body weight is easy if you cook tasty, healthy and low-calorie recipes from tuna and vegetables. Preparing a salad according to the following recipe is easy and pleasant, no lengthy preparatory steps.

Ingredients:

Canned tuna - 1 can.
Canned corn - 1 can.
Pitted olives - 100 gr.
Fresh tomatoes - 2 pcs.
Arugula.
Olive oil.

Algorithm:

Rinse the arugula and tear into small pieces.
Wash the tomatoes, cut into cubes.
Drain liquid from corn and fish.
Cut olives into pieces.
Mix ingredients in a deep bowl.
Fill with olive oil.
For greater benefit, it is recommended not to salt the salad.

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

If you are a healthy eater, then this salad is for you. Easy, delicious, fast and healthy - pure health!

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

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

Put clean lettuce leaves in a convenient bowl, season with olive oil, salt and pepper, mix.

Arrange lettuce leaves on a serving platter.

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

Slice the cherry tomatoes and place them on the salad.

Next, cut the cucumber, add to the salad.

Carefully cut the egg into quarters, place on a salad, drizzle with a little olive oil, salt and pepper. Garnish with parsley leaves.

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

Serve a delicious, light and healthy vegetable salad with tuna immediately after preparation.

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

Do not be afraid to eat such yummy food, even if you have arranged a fasting day or take care of proper nutrition. This tasty fish contains a huge amount of useful nutrients and proteins. Even after heat treatment, vitamins and amino acids do not lose their properties. By the way, doctors recommend eating tuna meat to people who are prone to depression.

Sea fish uplifts the mood, destroying stress and tension. The combination of fish with cucumbers and eggs gives the dish a unique taste and aroma. Try it and see for yourself! Salad with tuna, cucumber and egg is sure to please.

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

Boil the eggs hard-boiled in salted water, then pour cold water for a few minutes, we do this so that during cleaning the shell moves away from the internal component well. My onions and cucumbers, soak with paper towels. Cucumbers cut into small cubes. Transfer to a salad bowl.

Drain the liquid from canned tuna, transfer to a salad bowl, mash with a fork, dividing the fish into pieces.

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

We cut the boiled eggs into cubes, put them in a bowl with the rest of the ingredients.

Season with mayonnaise, mix, if necessary, add salt.

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

Recipe 3: Salad with Cucumber and Canned Tuna

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

Eggs are hard-boiled and kneaded with a fork, or you can simply crumble them in any order - the main thing is to chop the egg as little as possible.

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

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

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

Finely sprinkled greens are sprinkled on top - you can start eating!

Recipe 4: Salad with Tuna and Pickles (with photo)

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

Boil the rice or take the one cooked last night but not eaten for some reason. I know this happens sometimes with garnish.

Cucumbers cut into small cubes and drain the released liquid.

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

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

Mash the tuna with a fork without draining the liquid.

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

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

The salad can be kept in the refrigerator for a while to make it colder, or you can serve it right away. The salad turns out to be hearty, so serve it separately, or on the festive table, decorating with fresh herbs. Bon Appetit!

Recipe 5: Salad with Canned Tuna and Fresh Cucumber

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

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

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

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

Boil the potatoes in their skins until soft. Then we cool it, clean it and cut it into medium cubes.

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

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

Onion - finely chop the turnip with a knife, and then pour boiling water for 10 minutes to remove unnecessary bitterness. After decanting the water and add the onion to the bowl.

Season to taste with spices and mayonnaise sauce.

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

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

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

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

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

Wash and dry the fresh cucumber, cut off the ends. Try the cucumber for bitterness so you don't ruin the whole salad. It is better to cut off the tough skin. Cut the vegetable into small cubes.

Hard boil chicken eggs, cool in ice water and peel. Then cut them into cubes as well.

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

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

Rinse fresh herbs and pat dry. Cut finely. You can take dill, parsley, green onions, basil - if desired.

Delicious salad with canned tuna, cucumber and egg is ready.

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

Recipe 7: Delicious Tuna Salad with Cucumbers and Corn

Such a tuna and corn salad, like most fresh vegetable salads, should be prepared before the planned serving and served immediately. If it sits, the vegetables will release juice and there will be too much liquid in the salad, and too little pleasure from the dish.

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

For refueling:

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

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

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

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

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

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

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

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

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

Recipe 8: Delicious Salad with Eggs, Cucumbers and Tuna

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

Chop fresh cucumbers into rings. Taste the peel so that it is not bitter. It is better to cut off the bitter skin.

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

Salad onion cut into rings. You can use white lettuce or purple onions.

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

Finally, take the tuna pieces out of the jar and spread over the salad. We do not use fish marinade. Spread the tuna pieces nicely over the salad. I already had pieces of tuna in the jar, so I did not knead it. If you buy canned tuna with whole pieces, then it is better to slightly cut the fish into pieces so that they look more beautiful in a salad and are more convenient to eat.