Canned Tuna Salad - General Cooking Principles
Canned tuna salad is a frequent guest of holiday feasts and usual everyday menu. The dish has gained such popularity due to ease of preparation, excellent taste and useful properties of the main ingredients. Tuna meat is very tender, light and does not contain small bones. Canned food is perfectly combined with many vegetables (tomatoes, cucumbers, cabbage, boiled carrots, potatoes, etc.), eggs, cheese, canned green peas and corn.
Canned tuna is in its own juice or in oil. Salads from canned tuna in their own juice are less calorie than canned dishes in oil. In general, tuna is known for its beneficial properties, namely its high content of protein and unsaturated omega-3 fatty acids. This substance is necessary for normal functioning of the brain and cardiovascular system. Vitamin B3, which is part of tuna, strengthens the nervous system. This method of preparation, as canning, allows you to save all the useful 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 vinegar or canned oil is used for this purpose.
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, pour oil or juice from a can into a separate bowl, as the liquid can be useful for dressing the salad, and spread the fish on a plate and knead it with a fork. You can also cut the tuna into small pieces, but this is not very convenient, because the meat will fall apart due to the softness and tenderness. Other products must be boiled, cooled and chopped (for example, carrots, eggs or potatoes). A small saucepan, a deep salad bowl, a sauce bowl, a sharp knife, a cutting board and a grater are required. You can serve the salad in serving plates, small vases or ice-creamers, tartlets, or even in tomato halves.
Canned Tuna Salad Recipes:
Recipe 1: Canned Tuna Salad
Such a salad of canned tuna is well suited for lunch and dinner, you can also take it with you to work. It is very easy to prepare this tasty and healthy snack: you will need the simplest products and a bit of free time.
Ingredients Required:
- Bank of canned tuna;
- Several leaves of green lettuce;
- 2 dense tomatoes;
- Bank of canned corn;
- 100 g olives;
- Olive oil;
- Salt - to taste.
Preparation Method:
From the canned tuna, pour the liquid into a separate bowl, put the fish in a plate and knead with a fork. A portion of canned oil can be used for dressing by mixing it with olive oil. Wash tomatoes and peel. To do this, they can be doused with boiling water, then with cold water and skinned by hand. For cutting you need to take a very sharp knife, so as not to mash vegetables. Cut tomatoes into small cubes. Put fish and tomatoes in a deep bowl. Lettuce leaves are thoroughly washed, dried and cut into thin strips or simply tear with your hands. We spread the leaves on top of fish and tomatoes. From the corn, decant the liquid and lay it on lettuce leaves. Cut olives into 3-4 pieces in the form of circles and spread over the corn. Ready tuna salad is filled with oil and salt to taste. Before serving, mix all the ingredients.
Recipe 2: Canned tuna salad and green beans
The composition of the dish includes not only canned fish, but also all kinds of vegetables and greens (green beans, tomatoes, cucumbers, arugula and salad), so the salad is very healthy and dietary. Ingredients Required:
- 2 cans of canned tuna;
- A pound of cherry tomatoes;
- String beans - 200 g;
- 2 fresh cucumbers;
- 1 avocado;
- Arugula - 70 g;
- Lime - 1 pc .;
- Green salad - a few leaves;
- Salt;
- Vegetable oil - 45 ml;
- Red Wine Vinegar - 15 ml.
Preparation Method:
Put frozen beans in boiling water and cook for about 5 minutes. Throw back in a colander and leave to cool. Avocado wash, scrape off the peel, take out the bone, cut the flesh into small cubes. Lime mine and rub the zest on a fine grater. Juice squeeze. Tomatoes, cucumbers and lettuce washed in running water. We cut the cherry in half, cut the cucumbers into thin semicircles. Salad cut into small pieces. Arugula simply washed, but not cut. We put tomatoes, cucumbers, lettuce, beans, avocado, lime zest and arugula in a deep bowl. All thoroughly mixed. Canned fish cut into small pieces and add to the rest of the ingredients. Prepare a dressing from vinegar, butter and lime juice and pour over her salad. Salt the dish to taste.
Recipe 3: Salad of Canned Tuna and Gherkins
All the ingredients of the salad are perfectly combined to taste, resulting in a nourishing and tasty dish.
Ingredients Required:
- Bank of canned tuna;
- Gherkins - 9-10;
- Onion head;
- Radishes - 7-8 pcs .;
- Arugula;
- Mustard - 5 ml;
- Mayonnaise - 30 ml;
- Olive oil - 75 ml;
- Wine vinegar - 15 ml;
- Salt;
- Ground black pepper.
Preparation Method:
With canned food, pour out the liquid, lay out the fish in a plate and knead with a fork. Peel the onions and chop them very finely with gherkins. Put gherkins and onions to tuna, add mustard and mayonnaise, mix thoroughly. Radish mine and cut into thin circles. Take another bowl and put the radish and washed arugula there, add oil, vinegar, a little pepper and salt, mix thoroughly. Serve the dish as follows: put radish with arugula on serving plates and a canned tuna salad on top. You can decorate the dish with quarters of hard-boiled eggs.
Recipe 4: Canned Tuna and Red Bean Salad
This healthy, light and tasty dish is perfect for a family dinner. Salad can be garnished or served as a separate dish.
Ingredients Required:
- 1 can of canned tuna;
- Lettuce leaves - a small bunch;
- Beijing cabbage is a small fork;
- Tomatoes - 3 pcs .;
- 1 lemon;
- Mustard - 5 ml;
- 3 cloves of garlic;
- Olive oil - 30 ml;
- A can of canned red beans;
- Salt;
- Ground black pepper.
Preparation Method:
Wash my cabbage and cut into thin strips. Cut tomatoes into thin half rings. Lettuce leaves wash and tear hands. Put the canned food in a deep plate with the juice and knead with a fork. With the beans, drain the liquid. In a deep salad bowl lay out fish, tomatoes, beans, cabbage and lettuce. Prepare the dressing separately: mix olive oil, garlic and a quarter of lemon juice through a press in a small bowl, add mustard, salt and pepper. Beat the mixture thoroughly. Fill the prepared salad with canned tuna and red beans and mix the ingredients thoroughly.
Recipe 5: Canned tuna salad with cheese
This layered salad of canned tuna is suitable for any holiday, especially if it is beautifully served in small cups. True to lay out each serving will require additional time.
Ingredients Required:
- 1 can of canned tuna;
- Hard cheese - 160 g;
- 2 fresh cucumbers;
- 4 chicken eggs;
- 1 small carrot;
- Mayonnaise - to taste.
Preparation Method:
Wash carrots, peel and boil until tender. Eggs boil hard boiled and cool. The cooled eggs are divided into yolk and white. Protein grate or chop, put on the bottom of portioned vases. Fluff a layer of mayonnaise. Drain the butter from the canned food, mash the fish with a fork in a separate dish, spread out evenly on the squirrels with mayonnaise. Wash cucumbers, peel too thick, rub grated cucumbers and spread over the fish. Grease cucumbers with a thin layer of mayonnaise. Finely chop the carrots or grate them, spread them out evenly over the cucumbers. The next layer after carrots is grated cheese grated on a coarse grater. Spread cheese mayonnaise. Sprinkle the salad with grated yolks and garnish with herbs, olives, or figurines of boiled carrots. Canned tuna salad with cheese is ready!
Canned tuna salad - secrets and tips from the best chefs
The main secret of canned tuna salad is the freshness and quality of canned food. And another tip: it is better not to use a variety of different ingredients, since they can kill the delicate taste of tuna.
