Salad with canned fish - proven recipes. How to cook a salad with canned fish.

Canned fish salad - general principles of cooking

Each of us knows what canned fish is and occasionally encounters them when cooking. Someone very rarely, several times a year, used canned food during a hike or a trip. Someone uses canned fish quite often and makes delicious soups from them and uses them as a side dish.

But salads with canned fish are especially tasty. This dish is convenient for the hostess at the rate of its preparation and, of course, great taste and satiety.

The fact is that canned fish has been thoroughly stoned and, by opening canned fish, you get ready-made tasty fish. The second important point is that fish in canned food does not lose its beneficial qualities and properties, but this is exclusively fish that is preserved in its own juice or in tomato sauce. But the fish, canned in oil, it is better not to eat and do not use for cooking salad. Such fish is very oily, and many manufacturers use poor-quality oil of poor cleaning.

Canned fish salad - preparing food and dishes

For the salad with canned fish, use tuna, canned in its own juice. This fish is the most useful of all varieties of fish in canned food, very tasty and juicy. Before adding fish to a salad, drain the juice and chop the fish with a fork.

In addition, you can also make a salad with canned fish with sardines. But give up the use of sprats and other fish, canned in oil.

How to serve a salad with canned fish? The answer to this question depends on how you made the salad. If the salad with canned fish you made puff, then it will be most convenient to lay it in a deep bowl. Mixed salad can be served on flat dishes. If you decide to serve the salad in portions, then use the ice-cream pan or martinnitsy, this feed looks very festive and not usual. What dishes to prepare before cooking? First of all, prepare 5-6 plates where you will place the salad components. In addition, you will need a cutting board, a sharp knife and a grater.

Salad recipes with canned fish:

Recipe 1: Salad with canned fish

In which case to prepare a salad with canned fish? This salad is very tasty and unusual, so you can safely prepare it for serving at a festive meal. The ease of cooking allows you to delight loved ones with a salad on any given day, so you can also cook this dish on any given day. Salad preparation time will take 15-20 minutes.

Ingredients Required:

Canned tuna 300 grams
Egg 3 pieces
Bow 1 piece
Cheese 200 grams of solid variety
Vinegar 2 tablespoons, water 1 tablespoon, 1 teaspoon sugar for marinade
Mayonnaise and sour cream for impregnation of salad
Walnut 50 grams
For decoration: fresh parsley

Preparation Method:

Boil a hard-boiled egg (you need to cook for about 8-10 minutes in boiling water), after which the egg is cleaned from the shell, separate the whites from the yolks, cut them separately with a knife into cubes.

Chop the onion and marinate for 10 minutes. For the marinade, mix vinegar, water and sugar. After 10 minutes, pour the marinade.

Cheese need to grate on a coarse grater.

Chop a walnut with a knife.

Open canned fish, chop tuna with a fork.

For the impregnation of the salad mix the mayonnaise with sour cream in a ratio of one to one.

Parsley wash and chop with a knife.

Now you can spread the salad. First lay out the egg white, grease it with impregnation, then put the fish on the protein. Smear the fish with the sauce, put the pickled onions in the fish, on top - egg yolk, dressing, hard cheese. Smear the cheese well, sprinkle with nuts and garnish with parsley. Salad with canned fish will be tastier if you let it brew for an hour and a half in the refrigerator.

Recipe 2: Salad with canned fish and carrots

A more complex dish, but also more delicious, will be a salad with canned fish with carrots. For this dish you can use both boiled carrots and carrots in Korean. In the second case, the salad will turn out more spicy and savory. Salad with canned fish with carrots best lay out layers. Before serving, let the dish stand for an hour in a cold place, so it will turn out much juicier.

Ingredients Required:

Canned tuna 300 grams
Potatoes 2 pieces of medium size
Korean carrot 150 grams
Egg 3 pieces
Cheese 200 grams melted (2 pieces)
Mayonnaise and sour cream for refueling in the ratio of one to one
For decoration: fresh parsley

Preparation Method:

Canned fish need to open, drain the juice, mash the fish with a fork.

Potatoes need to be boiled in the uniform, cool, peel, grate

Korean carrots squeeze juice and cut with a knife. Wash and chop the parsley as finely as possible with a knife.

Cream cheese grate on a coarse grater.

Egg need to boil hard boiled, clean and cut with a knife.

For the impregnation of layers of salad mix mayonnaise with sour cream in a one-to-one relationship.

Spread the salad with canned fish and carrots in this way: the first layer is grated potatoes, brush with dressing. Top on the potatoes lay out the canned food, soak the dressing. Then put the carrots in Korean, dressing, egg, dressing and melted cheese. Garnish with chopped parsley.

Recipe 3: Salad with canned fish and rice

The richness of any dish can be increased by adding to it the cereal. Prepare a salad with canned fish and rice. Best for this dish use boiled white long grain rice.

Ingredients Required:

Canned tuna 300 grams
Steamed polished rice long grain 100 grams
Fresh carrot 3 pieces
Cheese 300 grams of solid variety
Mayonnaise and sour cream for impregnation of layers of salad
Egg 3 pieces
For decoration: fresh parsley

Preparation Method:

Open the canned fish, drain the juice, mash with a fork.

Boil the egg, peel the shell, cut with a knife.

Wash carrots, remove dirt using a metal brush under running water. Rub on the smallest grater. Mix grated carrots with sour cream.

Boil rice until cooked in salted water, cool.

Grate cheese.

Wash and chop the parsley with a knife.

Mix mayonnaise with sour cream in a 1: 1 ratio.

Spread the salad with canned fish and rice layers.

The first layer is rice, soak it with dressing. Then - fish, impregnation, egg, impregnation, cheese, impregnation. Put the carrots mixed with sour cream on the cheese. Top with garnished chopped parsley.

Recipe 4: Salad with canned fish and noodles

For this mixed salad you can use canned sardines, after having stretched them with a fork. Vermicelli for a dish you can take fast cooking, before boiling it, chop it well with your hands.

Ingredients Required:

canned sardines 300 grams
instant noodles 1 pack
Iceberg lettuce leaf 300 grams
8-10 cherry tomatoes
cheese 150 grams of durum
for dressing - sour cream, cream, salt, walnut (50 grams).

Preparation Method:

Open the canned fish, drain the juice and chop with a fork.

Boil instant noodles to the state of half-cooked (cook for 2 minutes), after breaking it with your hands. Drain and cool the finished noodles.

Wash cherry tomatoes and cut into quarters.

Wash the salad and tear it up with large hands.

Cheese grate on a coarse grater.

For dressing, chop walnut finely, best with a blender. Mix with a mixer or blender sour cream, cream, walnut, salt.

Connect the ingredients of the dish, enter the dressing. Before serving the salad, give an hour and a half for impregnation, then the salad with canned fish and noodles will be especially tasty and juicy.