Salads with canned tuna

Tuna is a dietary product. It contains a lot of protein (about 23%), the mass of useful micro-and macronutrients, valuable omega-acids. Moreover, the calorie content of this fish is extremely low. The most affordable is canned tuna. It is often used to prepare snacks that have a unique taste, wholesome and appetizing look. Salads with canned tuna are prepared quickly and easily. Despite the simplicity of cooking, they become the decoration of the table, even if it is festive.

Cooking Features

Even an inexperienced hostess can take on cooking salads with canned tuna without fear. To spoil the dish is difficult. Tips from experienced chefs will make the canned snack as tasty and attractive as possible.

• For sale is tuna, canned in large pieces, and crushed (lettuce). If it is recommended to knead a fish with a fork or chop finely for preparing a snack, the second option is preferable. Such a product is slightly cheaper, in quality it is not inferior to tuna, canned in large chunks, it allows you to save time on cooking. However, there are recipes when the fish needs to be laid out not in large, but at the same time, not in small pieces. In this case, tuna salad will not work.
• The recipe can indicate if a canned tuna in butter is needed for salad, or fish cooked in its own juice is desirable. If there is no such indication, you can take any, while understanding that the product, canned in its own juice, is less calorie.
• Tuna salad can be flaky or plain. Regular salad is made to fill up shortly before serving, puff should be made in advance, so that the layers have time to soak in the sauce.
• When preparing a salad of canned tuna, it is often possible to stop using high-calorie and low-mayonnaise. You can replace it with yogurt or olive oil mixed with lemon juice or vinegar. Sometimes a salad is filled with liquid drained from a tin can.
• If heat-treated products are used to make a salad, they must be cooled before mixing with other ingredients, otherwise the dish will quickly deteriorate.

Whatever recipe you prepare for a canned tuna salad, it will be worthy of a festive table. However, you can make such snacks not only for the holiday. Ease of cooking allows you to include such dishes in the daily menu.

Classic Tuna Tuna Salad Recipe

Calorie dishes: 1270 kcal, per 100 g: 85 kcal.

Composition:

• canned tuna - 2 cans;
• chicken egg - 5 pcs .;
• tomatoes - 0, 4 kg;
• sweet pepper (red or yellow) - 0, 4 kg;
• garlic - 2 cloves;
• mustard powder - at the tip of a knife;
• mayonnaise - to taste;
• fresh greens - for decoration.

Method of preparation:

• Boil the eggs. Immerse them in cold water, cool. Peel off the shell. Cut eggs into small cubes.
• Tomatoes and pepper wash, dry with a napkin.
• Remove the seeds from the pepper, along with the stalk and membranes. Cut the flesh into small squares.
• Dice the tomatoes into cubes of about 1 cm.
• Open the tuna can. Drain the liquid from it into a bowl.
• Put tuna in a plate, mash with a fork.
• In a large bowl, combine the tuna, chopped vegetables and eggs.
• Pass the garlic through the press, put it in a bowl where the liquid from the tin can is.
• Add mustard and mayonnaise. Whisk until smooth.
• Season the salad with the cooked sauce.
• Put the appetizer in a salad bowl, sprinkle with chopped greens.

Canned tuna blends perfectly with tomatoes and eggs. Mustard and garlic add extra spice to the sauce. The taste of the snack prepared according to this recipe is pleasant to almost everyone.

Salad with canned tuna, potatoes and beans

Caloric content of the dish: 1067 kcal, per 100 g: 89 kcal.

Composition:

• canned tuna - 1 can;
• lettuce leaves - 2-3 pcs .;
• tomatoes - 0, 2 kg;
• potatoes - 0, 2 kg;
• chicken egg - 2 pcs .;
• celery stalks - 100 g;
• pitted olives - 60 g;
• string beans - 0, 2 kg;
• balsamic vinegar - 10 ml;
• olive oil - 40 ml;
• salt, pepper - to taste.

Method of preparation:

• Boil the water, dip the beans into it, after having washed it and cut it into 2 cm pieces. Add some salt. Boil for 10 minutes, then skim with a skimmer in cold water. If you have frozen beans, you do not need to defrost them before cooking, but the cooking time should be increased by 2-3 minutes.
• Flip the beans into a colander, let it drain.
• Wash potatoes and boil them in uniform. Peel, cut into small cubes.
• Cut the tomatoes with the same napkin in the same sized pieces. Put in a separate plate.
• Boiled and boiled eggs, boil and peel, cut into cubes.
• Cut the olives lengthwise into 2 parts.
• In a bowl, mix tuna fish oil, oil, and vinegar.
• Mash the fish with a fork.
• Celery as finely chop with a knife, mix with tuna.
• At the bottom of the salad bowl lay salad leaves.
• Next, lay the chopped products in layers, following the following sequence: tomatoes, eggs, beans, potatoes, mixed with celery tuna. Pour over the top layer of prepared sauce.
• Spread the halves of olives on top.

Before serving, lettuce should be given time to soak in the sauce, removing it for a couple of hours in the refrigerator. The calorie content of this snack is quite small, it can be included in the menu for people on a diet. This salad is able to replace the main meal.

Salad with canned tuna, cucumber and tomato

Calorie dishes: 734 kcal, per 100 g: 108 kcal.

Composition:

• tuna canned (in oil, in a piece) - 1 can;
• cucumber - 0, 2 g;
• lettuce leaves - 100 g;
• cherry tomatoes - 0, 25 kg;
• quail eggs - 8 pcs .;
• lemon juice - 5 ml;
• olive oil - 40 ml;
• salt, spices - to taste.

Method of preparation:

• Tear lettuce leaves, put on a dish.
• Wash cucumber, dry, cut into thin circles.
• Cut half of the tomatoes in half, the rest into 4 slices.
• Slice hard-boiled quail eggs in the same way.
• Pour tuna oil into a bowl. Put the quartered eggs and tomatoes, cucumber plates.
• Chop the tuna pieces with a knife, but not too hard, put them on the rest of the products, mix gently and place in the center of the dish on the salad leaves.
• In a separate container, dislodge lemon juice and olive oil. You can add black pepper to your taste, black pepper, other spices, and salt.
• Pour the salad over the cooked sauce. Along the perimeter lay out alternating halves of tomatoes and eggs. Lay the remaining tomatoes on top of the salad.

Salad according to this recipe is easy and useful. It will appeal to those who love to eat, but do not want to spoil the shape.

Layered salad with canned tuna, cheese and corn

Calorie dishes: 1163 kcal, per 100 g: 126 kcal.

Composition:

• canned tuna - 1 can;
• carrots - 0, 2 kg;
• chicken egg - 2 pcs .;
• canned corn - 130 g;
• fresh cucumber - 150 g;
• hard cheese - 100 g;
• mayonnaise - as required.

Method of preparation:

• Boil carrots and eggs, cool.
• Free the eggs from the shell, coarsely rub.
• Peel carrots, chop grated with large holes.
• Coarsely rub the cucumber, squeeze the juice.
• Drain the cans of corn and fish.
• Put canned fish in a plate, mash with a fork.
• Cheese rub.
• Put a special form on the dish. Put the products inside the ring, alternating them in the following order: eggs, tuna, cucumber, carrots, cheese. Each layer must be smeared with mayonnaise or covered with a thin mesh of it.
• Lay the corn over the top layer. It does not need to cover the sauce.

It remains to remove the salad for a couple of hours in the fridge, then remove the culinary ring. The snack turns out juicy and nourishing, looks festive. You can collect the salad in an ordinary salad bowl with transparent walls so that layers can be seen through them.

Video: just a stunning tuna salad