Tuna Salad: A useful high protein snack. Step-by-step recipe author's photo-recipe of spicy salad with tuna, eggs, cheese

For lovers of salads with small fish, we suggest making a simple and quite rich tuna salad. This appetizer will appeal to those who love spicy food and will be a great addition to the festive table.

Salads with canned fish are popular with many housewives. However, if you replace the usual sardine with tuna, fish that does not appear on the tables so often, then a salad with such an ingredient will be much more interesting. Tuna is a fatty fish, and thanks to the fact that besides it and vegetables, eggs and cheese are part of the salad, the dish is quite satisfying. For those who are not keen on mayonnaise, for this salad you can make a light dressing made from vegetable oil with lemon juice, seasoned with salt and spices.

Ingredients:

Canned tuna - 1 can;

Fresh cucumber - 1 piece;

Chicken egg - 1 piece;

Mayonnaise - 3-4 spoons;

Pepper, chili, 1-2 pieces;

Onion - 1 pc .;

Hard cheese - 200 g.

Step-by-step cooking tuna salad.

Egg boil hard boiled. Purified and cooled, cut into cubes. Want an egg to be easy to peel? After it is cooked, break the shell and place the egg in cold water. Water will penetrate the space between the protein and the thin film at the very shell, and this will allow you to gently clean the egg in seconds.

Wash and dice the cucumber as well. If desired, you can clean it. For this and the next steps, it is important that the ingredients of the salad are cut equally. Focus on how the egg is cut, this size and stick.

Hot pepper, cut along the pod, remove the seeds, and grind the flesh itself and add to the salad.

Cut the onion onions into cubes, pour boiling water over it so that bitterness is gone. Let stand until water cools to room temperature, drain and rinse.