Due to its excellent taste, speed and ease of preparation, canned tuna salad has long won an honorable place in the “piggy bank” of many housewife's recipes.
This appetizer is popular for several reasons: tuna meat does not contain small seeds, the main ingredient does not require prior preparation, it is perfectly combined with many products: eggs, canned corn, beans, peas, vegetables, cheeses.
Step-by-step recipe for canned tuna salad: general principles
For salads fit and tuna in oil, and tuna in its own juice. It is enough to open the jar, drain the liquid, chop the tuna meat: usually the product is kneaded with a fork, but you can cut it into small cubes with a knife.
The vegetables included in the salad are thoroughly washed, boiled if necessary, then cleaned and crushed as specified in the recipe.
Greens are washed, dried, cut. Canned foods taken out of the jar, the liquid is drained.
Next, form the salad in a large bowl or in portion dishes, mixing all the ingredients or laying them in layers.
Tuna salad is seasoned with canned predominantly mayonnaise, less commonly used is a mixture of oil with spices and lemon juice or vinegar dressing.
Decorate the finished snack at its discretion, beautifully look cherry tomatoes, parsley leaves or dill, slices of fresh lemon.
Prepares a salad better at one time in small volumes, after a few hours it loses its taste, and its appearance becomes not so appetizing.
1. Portioned salad with canned tuna: a step-by-step recipe
Ingredients:
• two fresh cucumbers;
• two fresh tomatoes;
• one can of canned tuna;
• two processed cheese without additives (you can have a small piece of soft sausage cheese).
Salad dressing: • olive oil - four tablespoons;
• 2-3 tablespoons of freshly squeezed lemon juice;
• ground black pepper, sea salt - ten grams.
The salad will turn out fragrant and brighter, if you add a little chopped dill in it - here to the amateur, the ingredient is not required. A beautiful presentation is obligatory: decorating a snack is preferable to fresh parsley and lemon slices, while transparent low wide wide glasses or creamers will be the ideal dishes for a portion salad.
Preparation:
1. To get started, prepare all the necessary ingredients: cucumbers and tomatoes, wash thoroughly, dry. Open a can of tuna, gently drain the liquid in it, pressing the tuna with a spoon. Put the canned tuna without liquid on a flat plate and mash with a fork until a homogeneous slurry.
2. Cut the prepared tomatoes and cucumbers into small cubes, cut the processed cheese or sausage cheese into cubes too.
3. Wash the wide glasses you have chosen, wipe dry with a towel and place the canned tuna softened with a fork in the first layer.
4. Top with tuna lay a layer of chopped cheese.
5. Put fresh diced cucumbers on cheese, add some salt with sea salt.
6. Put the diced tomatoes on the cucumbers, then add some salt.
7. Prepare the filling as follows: pour olive oil into a small cup, squeeze the juice of one lemon there (you can squeeze lemon juice through a juicer or manually). Pour in a little ground black pepper, whisk everything.
8. In each glass with chopped ingredients pour a little cooked dressing.
9. Wash fresh dill, chop with a knife, sprinkle salad on it in each glass.
10. Wash the parsley too, beautifully put one or two leaves in each cup.
11. Cut half a lemon into thin half-circles and place one half in each cup.
12. Put the portioned salads in the fridge for half an hour to infuse. 13. Serve to the table directly in the bowls, next to the bread box, put the slices of black bread. And also near each glass with a salad, put a glass with white dry wine.
2. Canned Tuna Salad: A Step-by-Step Recipe with Egg and Corn
Ingredients:
• canned tuna - 1 can;
• one small onion head;
• canned corn;
• four chicken eggs;
• three medium potato tuber;
• 170 grams of any mayonnaise;
• six pieces of cherry tomatoes;
• two green onion stalks.
You will also need about a quarter cup of vegetable oil for browning onions and five to seven sprigs of green parsley and dill to decorate the salad. And, of course, take a pinch of finely ground salt and taste black ground pepper.
Preparation:
1. Peel the potatoes, wash them, put them in a small saucepan with cold water, add salt. Cook first on high heat, then, removing the foam, reduce the flame and cook until ready. When the potatoes are soft, drain the broth, cool the potatoes and cut into small cubes. If the potatoes are young, you can boil them right in the skin, rinsing thoroughly, then cool, peel and chop.
2. Wash the eggs, put them in a small container with water and cook on medium heat for about five minutes. After the allotted time, drain the hot water and cover the eggs with cold water, hold them in it for ten minutes so that they cool and are easier to clean. Cut the cooled and peeled eggs finely with a knife.
3. Peel the onion head, wash it, chop it, put it on the pan with the heated sunflower oil, adjust the medium heat and pass the vegetable until light brown. And so that the onions redden more quickly, it is slightly salted a little while frying. After stewing, carefully transfer the bow with a skimmer on a clean plate. Do not overfry the fried together with butter, the salad will turn out to be too fat.
4. Open a jar of canned tuna, drain the liquid, put the tuna on a plate and mash it in a mush. 5. A can of corn canned, too, open, tilt the corn in a colander to glass liquid.
6. Wash fresh dill and parsley, chop with a knife.
7. Put all the prepared ingredients in a deep bowl in the following order: chopped potatoes, fried onions, chopped eggs, tuna, canned corn (leave a little corn to decorate the salad), sprinkle with chopped greens, sprinkle with salt, pepper. Add mayonnaise.
8. Mix all ingredients thoroughly and place in a deep salad bowl, flatten the surface with a spoon, sprinkle with the remaining canned corn.
9. Wash cherry tomatoes, cut in half and beautifully spread on the edges of the salad.
10. Wash the green onions, chop and sprinkle them on top of the salad. Garnish with parsley sprigs.
11. Close the finished salad lid, let it brew, removing for a few minutes in the refrigerator.
3. Canned tuna salad: a step-by-step recipe with pasta and red beans
Ingredients:
• one small package of any pasta (preferably in the form of a spiral);
• canned tuna and canned red beans - 1 can each;
• two bulbs;
• parsley - 4 sprigs;
• Dutch or Russian cheese - a small piece.
Also, take 40 ml of acetic acid and for decorating the finished salad three stalks of green parsley.
Preparation:
1. First boil the pasta. For this recipe for salad with canned tuna, better take the pasta in the form of a spiral, but if you do not have these, you can use any. Put a saucepan with salted cold water on medium heat, bring to a boil with the lid closed, add pasta, cook for about eight minutes on low heat, not more so that they do not boil over. Put the cooked pasta in a colander, rinse with cold water so that they do not stick together in a salad (you can add a little vegetable oil in the washed pasta). 2. Prepare a dressing: pour acetic acid into a small bowl, add fine salt, pepper, and mix thoroughly.
3. Open a jar of canned tuna, lay it on a plate, drain the liquid, and mash into a uniform mush.
4. Peel the onions, chop into crumb, wash the parsley and chop, grate the cheese on a fine-grated grater.
5. Open the can of red canned beans, drain the liquid.
6. In a deep bowl, mix fish gruel and boiled pasta, onions, parsley, cheese and beans.
7. Pour the prepared vinegar dressing into the salad, close the lid and leave for a few minutes to infuse.
8. Well-infused salad with canned tuna, pasta and red beans lay a slide in a salad bowl, garnish with dill and parsley on top. If desired, sprinkle with grated cheese. Next to the salad, place a plate of black bread. A glass of semi-dry red wine will be an excellent treat for this snack.
Step-by-step recipe for canned tuna salad
- Any salad will be delicious if you use only fresh produce to make it. Take canned goods only from a reputable manufacturer.
- Ordinary eggs in a salad can be replaced with quail.
- It is better to use not store-bought for filling, but home-cooked eggs, mustard and butter mayonnaise.
- Do not add too many additional ingredients to the salad with a pronounced taste, so as not to interrupt the delicate taste of the tuna itself. Enjoy your meal.
