Canned tuna salad with egg and fresh cucumber. Canned Tuna Salad Canned Tuna Salad with Cucumber

For the holidays, you always want to cook something tasty, but the salad should be familiar and at the same time new.

I propose to cook a familiar salad with canned tuna and fresh cucumber in a slightly different way. On the festive table - it will become not only an elegant decoration, but also a pleasant addition to the familiar taste. And this dish is very quick to cook, there are no outlandish ingredients.

I have products at the rate of 2 servings. And you are out of the number of your guests, but cook more, the salad with canned tuna and cucumber diverges quickly.

Ingredients for 2 servings:

• Tuna, canned in its own juice - 3 tbsp. l.;
• boiled potatoes in a peel - 2 pcs.;
• fresh cucumber - 80 g;
• boiled egg - 1 pc.;
• a pinch of salt;
• mayonnaise to taste;
• greens to taste.

Cooking

To prepare a salad with tuna, cucumber and egg, we divide the whole process into several parts. First we need to boil potatoes and eggs. To prevent potatoes from breaking apart during cooking, which often happens, add vinegar (3 tbsp. L) to the water.

Let's go fish. Canned tuna is sold in oil or in its own juice. For this salad, take tuna in juice. In a jar, tuna can be a whole piece or chopped. Usually, already chopped canned meat is used for salads. Open the jar of fish and drain the liquid, you will not need it for the salad. That's all for now, let's leave the fish.

Now let's get to the potatoes. Peel the boiled potatoes and cut into small cubes.

Cut fresh cucumber into cubes. We cut the peel from the cucumber only if it is tough. If you prepare a salad not in the season of fresh vegetables (in winter), then you can take a pickled or sour cucumber, but the taste of the salad will change, it will get sour.

Take a large bowl, put potatoes, cucumbers and, finely chopped, boiled egg in it.

Add three large spoons of canned tuna to the bowl with the rest of the ingredients.

Pour mayonnaise into salad dressing, and then mix with a spoon. Salt the salad, add chopped greens. Everything can be posted for submission.

I propose to lay out the prepared salad in portions on one dish. To do this, cut a ring out of a small plastic bottle (500 ml), it is better to grease it inside with mayonnaise, but you don’t have to.

Put the ring on a plate, carefully fill it with salad, seal on top with a spoon. Thus, you can get 3-5 small servings of tuna salad on one plate. To prevent the salad from drying out before serving, remove it from the bowl before serving.

Layered salad with canned tuna, cucumber and corn

This salad is very tasty, and cooking it is simple and quick, the taste is light, fresh. Salad with canned tuna, corn and cucumber will be successful even if you have never cooked it.

It does not require expensive products or unusual cuts, but it turns out invariably delicious.

Ingredients:

• Canned "Tuna in own juice pieces" - 200 g (1 can):
• Cucumber - 2 pcs. (medium);
• Corn - 4-5 tbsp. l. (sweet, canned);
• Onion - 1 pc. (purple, white, yellow);
• Vinegar - 15 g;
• Sugar - 5 g;
• Salt - to taste;
• Mayonnaise - 50–60 g.

Cooking method:

1. First you need to prepare the products. Boil potatoes and eggs, cool, peel. Marinate the onion.
2. We marinate the onion like this: mix vinegar, a little salt and sugar on a saucer, now put the onion cut into quarters, and then into half rings. We add water so that the onion is completely covered, and leave for 3-4 hours. If there is no such time, you can scald the onion with boiling water, and then pour the marinade. We only need 15 minutes to prepare it.
3. Now we will clean all the components, let's start cutting.
4. Cut the cucumber into strips, if the peel is dense, it is better to cut it off. In winter, you can also put pickled cucumber, but we get a different taste - with sourness. For now, let's leave the cucumber separately.
5. We also cut the potatoes into strips, so that the knife does not stick, we will wet it in cold water. We will also place it in a separate bowl.
6. Let's try to cut the eggs into half rings. We will also put them separately for the time being.
7. Now let's start shaping the salad. Let's take a beautiful plate, put our potato strips on the bottom. Cover the top with a thin mesh of mayonnaise.
8. The next layer is pickled onions and also a mesh of mayonnaise.
9. Put eggs and mayonnaise on top.
10. On a layer of eggs, you need to carefully lay out the pieces of tuna, without juice or oil, it is better if the pieces are small. We do not cover fish with mayonnaise.
11. Place a cucumber on top of it (without mayonnaise).
12. And put corn on top. All - we did it.
13. To make the salad look even better (and hide our assembly flaws), put lettuce or parsley around it on a plate. It will be very beautiful.

Fresh, incredibly healthy salad with tuna and cucumbers will decorate any table. Cook it with fresh or pickled cucumbers.

If you are a healthy eater, then this salad is for you. Easy, delicious, fast and healthy - pure health!

• Tuna, canned in its own juice - 1 can
• Cherry tomatoes - 5-6 pcs.
• Chicken egg - 2 pcs.
• White onion - 1 pc.
• Large cucumber - 1 pc.
• Olive oil - 2 tbsp. spoons
• Leaf lettuce - 100 g
• Parsley - a couple of sprigs
• Salt - to taste
• Ground black pepper - to taste

To prepare vegetable salad with tuna, prepare all the necessary products. Wash vegetables, dry, drain water from tuna. Boil the eggs for 8 minutes, immediately cool in cold water.

Put clean lettuce leaves in a convenient bowl, season with olive oil, salt and pepper, mix.

Arrange lettuce leaves on a serving platter.

Put the pieces of canned tuna in its own juice in the center.

Slice the cherry tomatoes and place them on the salad.

Next, cut the cucumber, add to the salad.

Carefully cut the egg into quarters, place on a salad, drizzle with a little olive oil, salt and pepper. Garnish with parsley leaves.

Sprinkle the top of the salad with slices of sweet white onion.

Serve a delicious, light and healthy vegetable salad with tuna immediately after preparation.

Recipe 2, step by step: tuna salad with eggs and cucumber

Do not be afraid to eat such yummy food, even if you have arranged a fasting day or take care of proper nutrition. This tasty fish contains a huge amount of useful nutrients and proteins. Even after heat treatment, vitamins and amino acids do not lose their properties. By the way, doctors recommend eating tuna meat to people who are prone to depression.

Sea fish uplifts the mood, destroying stress and tension. The combination of fish with cucumbers and eggs gives the dish a unique taste and aroma. Try it and see for yourself! Salad with tuna, cucumber and egg is sure to please.

• canned tuna - 1 can,
• egg - 2 pcs,
• cucumber - 2 pcs,
• green peas - 5 tbsp. spoons
• green onions - a small bunch,
• mayonnaise - to taste.

Boil the eggs hard-boiled in salted water, then pour cold water for a few minutes, we do this so that during cleaning the shell moves away from the internal component well. My onions and cucumbers, soak with paper towels. Cucumbers cut into small cubes. Transfer to a salad bowl.

Drain the liquid from canned tuna, transfer to a salad bowl, mash with a fork, dividing the fish into pieces.

Add green peas and finely chopped onions to cucumbers with fish.

We cut the boiled eggs into cubes, put them in a bowl with the rest of the ingredients.

Season with mayonnaise, mix, if necessary, add salt.

Salad with tuna, cucumber and egg is ready. Top with green onions or other herbs.

Recipe 3: Salad with Cucumber and Canned Tuna

An excellent recipe for a balanced diet - the perfect combination of fish and fresh vegetables. The classic version of canned tuna salad with egg is more high-calorie and satisfying, so all men without exception will like it.

• Canned tuna - 550 grams;
• 5 village eggs (or eggs of the highest grade);
• 1 yellow bell pepper;
• 1 red bell pepper;
• 3 medium tomatoes;
• 2 small cloves of garlic;
• Mustard at the end of a knife;
• Greens for decoration (cilantro, parsley, apple celery);
• Mayonnaise to taste.

Eggs are hard-boiled and kneaded with a fork, or you can simply crumble them in any order - the main thing is to chop the egg as little as possible.

Then you need to disassemble the peppers into bright small cubes.

Then the crushed garlic cloves are mixed with mayonnaise and mustard.

The tuna is also crushed with a fork and mixed with the rest of the ingredients.

Finely sprinkled greens are sprinkled on top - you can start eating!

Recipe 4: Salad with Tuna and Pickles (with photo)

• Rice 200 grams (ready)
• Eggs 3 pieces
• Pickled or pickled cucumbers a few pieces
• Pickled pepper 1 piece
• Tuna in own juice 2 cans
• Mayonnaise or Greek yogurt 3 tablespoons
• Pepper to taste
• Salt to taste

Boil the rice or take the one cooked last night but not eaten for some reason. I know this happens sometimes with garnish.

Cucumbers cut into small cubes and drain the released liquid.

Cut pickled peppers into strips and, just like with cucumbers, you need to drain the brine from them.

Hard boil eggs, cool and peel. Then cut them into cubes.

Mash the tuna with a fork without draining the liquid.

In a large bowl, combine cucumbers, peppers, rice, tuna, and eggs. Salt and pepper the salad to taste.

Add dressing, which can be mayonnaise or Greek yogurt. You can also mix Greek yogurt with mayonnaise or mayonnaise with sour cream, it's all to taste. Mix the resulting salad well, check if there is enough salt and pepper.

The salad can be kept in the refrigerator for a while to make it colder, or you can serve it right away. The salad turns out to be hearty, so serve it separately, or on the festive table, decorating with fresh herbs. Bon appetit!

Recipe 5: Salad with Canned Tuna and Fresh Cucumber

The main ingredient of the salad is, of course, tuna. It is very good if you buy fish in natural oil, this is possible if the production is located directly at the place where the fish are caught. Then the fish is preserved fresh without the addition of oil and other additives. If the plant is located thousands of kilometers from the fishery, then it is clear that the technological process is designed for frozen fish, and therefore, the composition of the finished product is changing.

• chicken eggs - 3 pcs.,
• peas in their own juice - 1 can,
• tuna (in oil) - 1 can,
• potato tubers - 1 pc.,
• fresh cucumber fruit - 1 pc.,
• turnip - 0.5 pcs.,
• salt,
• spices,
• mayonnaise sauce.

Open a can of tuna and drain the liquid, and knead the fish a little.

We wash the fresh cucumber in water, dry it with a towel and cut into cubes.

Boil the potatoes in their skins until soft. Then we cool it, clean it and cut it into medium cubes.

Cook chicken eggs for 8-10 minutes so that they are cool. Then we remove the shell and chop them with a knife.

We put all the chopped ingredients in a salad bowl, add the fish and peas strained from the liquid.

Onion - finely chop the turnip with a knife, and then pour boiling water for 10 minutes to remove unnecessary bitterness. After decanting the water and add the onion to the bowl.

Season to taste with spices and mayonnaise sauce.

Salad with canned tuna and cucumber, boiled eggs and sweet corn is ready. Bon appetit!

Recipe 6, simple: tuna salad with cucumbers (step by step photos)

Today I suggest that you and I prepare a delicious and simple canned tuna salad with an egg and a fresh cucumber. Since tuna is canned in its own juice or in oil, the fish turns out to be quite oily, so you can season the salad with a spoonful of vegetable oil or not at all.

There are few calories in such a dish, so canned tuna salad, the recipe of which you will see below, may well be considered dietary. Since it takes very little time to cook, it is better to make it before serving, otherwise, due to the juicy ingredients, it may simply “drain” and not be as tasty.

• 1 fresh cucumber
• 2 chicken eggs,
• 150 g canned tuna,
• 3-4 sprigs of fresh herbs,
• salt to taste
• spices,
• sesame seeds.

Wash and dry the fresh cucumber, cut off the ends. Try the cucumber for bitterness so you don't ruin the whole salad. It is better to cut off the tough skin. Cut the vegetable into small cubes.

Hard boil chicken eggs, cool in ice water and peel. Then cut them into cubes as well.

Open a can of canned tuna. Excess liquid (oil) can be drained. Fish can be canned whole, 2-3 medium pieces, or chopped for salads. In any case, the fish must be chopped with a fork to the desired state.

In a salad bowl, combine the chopped eggs, cucumber and transfer the canned fish. Stir, taste for salt, spices, add what is missing.

Rinse fresh herbs and pat dry. Cut finely. You can take dill, parsley, green onions, basil - if desired.

Delicious salad with canned tuna, cucumber and egg is ready.

Transfer it in portions to small salad bowls or serve in a common dish. Garnish with chopped herbs and sesame seeds before serving.

Recipe 7: Delicious Tuna Salad with Cucumbers and Corn

Such a tuna and corn salad, like most fresh vegetable salads, should be prepared before the planned serving and served immediately. If it sits, the vegetables will release juice and there will be too much liquid in the salad, and too little pleasure from the dish.

• 200 grams of your favorite lettuce, torn with your hands or chopped (I have small lettuce)
• 2 medium ground cucumbers, peeled, cut into half circles
• 15 cherry tomatoes, each cut in half
• 100 grams bacon, cut into thin strips
• 2 tbsp sesame seeds
• 2 cans (185 grams) tuna in own juice
• 1 avocado, peeled, coarsely chopped
• 100 grams canned corn, drained
• 1 shallot, cut into slices (you can substitute ½ onion)

For refueling:

• 120 grams of mayonnaise
• 100 ml liquid from canned cucumbers or pickles
• 1 tbsp soy sauce
• 1 tbsp ketchup

Brown the bacon in a dry frying pan or on a baking sheet in the oven.

Brown the sesame seeds in a dry frying pan and remove from heat.

In a small bowl, mix all the ingredients for the dressing.

Add the onion, stir and leave to marinate for 5 minutes.

Arrange leafy greens, cucumbers and cherry tomatoes in salad bowls.

Drizzle half the dressing over the salad, top with the pickled onion, and evenly distribute the avocado and corn.

Put the bacon on top, breaking it with your hands and tuna, evenly distributing the fish over the surface of the salad.

Drizzle the salad with the remaining dressing and sprinkle with toasted sesame seeds.

Recipe 8: Delicious Salad with Eggs, Cucumbers and Tuna

• 1 can of canned tuna
• 2 pcs. chicken eggs,
• 2 fresh cucumbers
• 2 salad onions,
• 1 bunch of greens
• 2-3 tbsp. l. olive oil.

Chop fresh cucumbers into rings. Taste the peel so that it is not bitter. It is better to cut off the bitter skin.

Boil chicken eggs until cooked, then peel them and cut into slices.

Salad onion cut into rings. You can use white lettuce or purple onions.

A variety of canned tuna salads are good both on holidays and on weekdays. Tender fish is an excellent basis for appetizers, of which there are many options. And all of them are useful, have a pleasant taste and are easy to manufacture.

The benefits of tuna salads and culinary tricks

The reddish flesh of the tuna does not contain small bones, so it is great for snacks. Canned this fish in its own juice and oil. For dietary dishes, the first option is preferable - its calorie content is less.

Canned fish retains almost all the qualities of fresh fish. The amount of protein in tuna is high - almost 23 percent.

Also fish contains valuable omega fatty acids, important for the functioning of the brain, heart and blood vessels, as well as protecting against premature aging. A large amount of nicotinic acid helps to strengthen the nervous system.

As for the adverse effects of tuna on the body, it is possible only with individual intolerance to fish and seafood. Other useful qualities and contraindications of the dish depend on the remaining components.

Preparing tuna snacks is easy. But some nuances are still worth considering. So, after opening the jar, pour the liquid into a bowl, and put the pulp in another bowl and mash with a fork. Some technologies involve cutting fish, but this requires skill - canned tuna breaks easily.

If the salad contains fruit, sprinkle the fish with lemon juice.

It is better not to overdo it with the number of components, so as not to interrupt the delicate taste of the fish. Tuna snacks can be seasoned with low-fat mayonnaise or vegetable oil sauce with vinegar or lemon juice. Sometimes the liquid from under the fish becomes the basis for the sauce.

Classic recipes for fish snacks

Tuna is perfect for traditional fish salads: from the famous French appetizer "Nicoise" to the most popular domestic "Mimosa". You can include it in the recipe of other classic snacks.

Tuna salad with cabbage

According to a simple step-by-step recipe with a photo, even a child will make a salad with canned tuna.

Ingredients:

• can of tuna;
• a quarter of a small head of cabbage;
• lettuce head;
• bell pepper;
• a large spoonful of soy sauce;
• 90 grams of mayonnaise.

Cooking method:

Salad based on tuna can be made even with white cabbage, even with Beijing cabbage.

Light tuna salad

Salad recipe with canned tuna, olives and lettuce does not take much time.

Ingredients:

• can of tuna;
• olive oil and vinegar to taste;
• onion head;
• half a jar of olives;
• two eggs;
• green salad;
• a pinch of black pepper.

Cooking method:

1. Grind boiled eggs and onions.
2. Washed and dried lettuce leaves cut into large pieces.
3. Put them in a salad bowl, on them - mashed fish. Spice up.
4. Wash and dry lettuce leaves. Tear them with your hands, put in a container.
5. Sprinkle onions, eggs, olives on top.

Mayonnaise is not used for dressing. A mix of olive oil and vinegar works great with this.

Tuna appetizer with tomatoes

This is a classic canned tuna salad recipe. This is how it is prepared in many European countries.

Ingredients:

• a jar of tuna and dessert corn;
• half a can of olives;
• olive oil;
• green lettuce;
• a couple of tomatoes.

Cooking method:

1. Pour the oil into the fish juice and salt the mixture. This will be the gas station.
2. Scald and peel the tomatoes, cut into neat slices.
3. Put the fish and tomato slices in a salad bowl, lettuce leaves torn in strips on top.
4. Add corn kernels and chopped olives.
5. Pour in the sauce and stir.

This appetizer can be consumed on a fast day when fish is allowed. After all, there are no other products of animal origin.

Layered salad with cucumbers and canned tuna

Salad with canned tuna and eggs, cucumbers and cheese looks beautiful in transparent salad bowls, you can portion them.

Ingredients:

• can of tuna;
• four eggs;
• mayonnaise;
• 170 grams hard cheese;
• a couple of fresh cucumbers;
• carrot.

Cooking method:

1. Grind boiled carrots and white of hard-boiled eggs.
2. Peel cucumbers from hard skin and grate, just like cheese.
3. Put the egg white in vases, grease with mayonnaise and lay the fish layer on top.
4. Grated cucumbers cover a layer of tuna, then comes mayonnaise, carrots, grated cheese.
5. Lubricate the top with mayonnaise and sprinkle with yolk crushed with a fork.

Decorate the dish with olives and carrot slices.

Tuna salad "Nicoise"

The famous "Nicoise" comes from France. This salad with tuna and potatoes is served in restaurants in Nice. How to make Nicoise salad with canned tuna?

Ingredients:

• two cans of tuna;
• eight anchovies;
• eight potato tubers;
• 180 ml of olive oil;
• three times less vinegar;
• half a lemon;
• half a small spoonful of mustard, pepper and salt;
• 300 grams of green beans;
• lettuce bulb;
• four leaves of lettuce;
• the same number of tomatoes and boiled eggs;
• a large spoonful of chopped basil;
• a dozen olives.

Cooking method:

1. For the sauce, mix oil, vinegar, mustard, lemon juice. Season the dressing with salt and pepper. Measure out half and pour over the diced boiled potatoes. Send it to the cold for 60 minutes.
2. Mix half of the remaining sauce with blanched beans and onions. Combine vegetables with real potatoes.
3. Cool salad plates and place lettuce leaves on them. Top with a layer of potatoes and beans. Then sliced ​​tomatoes and eggs, tuna, olives and anchovies.

Season "Nicoise" with the remnants of the sauce and sprinkle with basil.

Mimosa salad with tuna

Adored by so many, tuna salad is always prepared with mayonnaise.

Ingredients:

• can of tuna;
• four eggs;
• three potato tubers;
• a couple of carrots;
• bulb.

Cooking method:

1. Peel boiled carrots, eggs and potatoes. Rub vegetables and yolks with a small grater. Squirrels - large.
2. Chop the onion.
3. Lay in a salad bowl in layers, spreading each with mayonnaise. The first layer is potato, then comes tuna, onions, protein, carrots. Pour the chopped yolk on the top layer of mayonnaise.

With tuna "Mimosa" comes out more tender compared to other canned food.

Unusual options for salads with tuna

It is worth trying not only traditional, but also extraordinary combinations of tuna with a variety of ingredients - from avocados to tangerines.

Tuna salad with arugula and beans

This vegetable salad with tuna is not only tasty, but also healthy - it contains a lot of vitamins and other valuable elements.

Ingredients:

• two cans of tuna;
• 250 grams of bean pods;
• 500 grams of small tomatoes;
• a bunch of arugula;
• a couple of fresh cucumbers;
• avocado;
• olive oil, red vinegar to taste;
• lime;
• green salad.

Cooking method:

1. Cut the peeled avocado into cubes, lettuce into slices, cucumbers into halves of circles, divide the tomatoes into halves.
2. Boil the beans, chop the lime zest with a small grater.
3. Put all the ingredients in a salad bowl, add sprigs of arugula, salt, mix.
4. Place tuna slices in the center.

Season the appetizer with oil mixed with wine vinegar and lime juice.

Pasta Tuna Salad

A simple and delicious canned tuna salad recipe with a photo is easy to create based on any pasta.

Ingredients:

• a pack of pasta;
• a can of tuna and red beans;
• two bulbs;
• two large spoons of white vinegar and chopped cockerel;
• 190 grams of grated cheese.

Cooking method:

Season the dish with vinegar and serve when it has cooled.

Warm salad with tuna and fruits

A diet recipe for a salad with canned tuna and fruit is to be served warm.

Ingredients:

• can of tuna;
• green apple and lettuce;
• five tangerines;
• two large spoons of chopped walnuts;
• olive oil.

Cooking method:

1. Tear lettuce leaves into pieces, chop the apple into small cubes, peel the tangerine slices from the films.
2. Heat the mashed fish with a fork over a small flame in a saucepan.
3. Add the rest of the ingredients, mix.

You can take not fresh, but canned tangerines. They do not need to be cleaned of films.

Salad with tuna, bananas and rice

A simple canned tuna salad recipe with an out-of-the-ordinary flavor is a great way to wow your guests.

Ingredients:

• can of tuna;
• the same amount of rice;
• vegetable oil, pepper, paprika and greens as desired;
• a couple of tomatoes and bananas;
• four large spoons of vinegar;
• half less - lemon juice.

Cooking method:

1. Mix boiled rice with tomato and banana slices.
2. Add mashed tuna to mixture.
3. Pour lemon juice into vinegar, season with spices.

Pour this mixture over the salad, sprinkle with chopped herbs and let it brew in the cold for a couple of hours.

Appetizer with tuna and avocado

Salad with canned tuna combined with avocado has a fresh taste. It can be unusually decorated, for example, for a romantic evening.

Ingredients:

• large avocado;
• can of tuna;
• two cucumbers (fresh or pickled);
• mayonnaise and herbs to taste;
• two cloves of garlic.

Cooking method:

1. Divide the avocado into halves, remove the stone, cut out the pulp so that the “boat” remains.
2. Finely chop this pulp and cucumbers.
3. Combine with crushed fish, chopped garlic cloves and mayonnaise.

The appetizer is served in avocado boats garnished with herbs.

Salad "Atlantico"

This canned tuna salad with egg and fresh cucumber also includes shrimp and salmon. Brightness and exquisite taste make it ideal for a celebration.

Ingredients:

• two cans of tuna;
• 600 grams of peeled shrimp;
• two hundred gram package of salted salmon;
• green lettuce;
• olive oil and white vinegar;
• three fresh tomatoes and cucumbers;
• head of red onion;
• 110 grams of hard cheese;
• a dozen olives;
• three hard-boiled eggs.

Cooking method:

1. Cut lettuce leaves into ribbons, cucumbers and tomatoes into small slices, onions into halves of rings, salmon into cubes.
2. Put all this in salad bowls, on top - slices of tuna and slightly fried shrimp.
3. The topmost layer is grated cheese, olives and chopped boiled eggs.

Season "Atlantico" with a mix of white wine vinegar and oil to taste.

Salad "Exotic"

The recipe for canned tuna salad with corn, pineapple and shrimp is extraordinary. It will delight connoisseurs of spicy shades and unusual solutions.

Ingredients:

• can of tuna;
• half a can of pineapples;
• the same amount of dessert corn;
• mayonnaise;
• 150 grams of peeled shrimp;
• green salad;
• a dozen olives.

Cooking method:

1. Line the bowls with lettuce leaves.
2. Put pineapple cubes on them.
3. Top - tuna slices, olives, mayonnaise.

Decorate the salad with shrimp and the remaining pieces of pineapple.

Canned tuna goes well with various ingredients: fresh and boiled vegetables, fruits, berries, pickles, eggs, cheeses. Thanks to this, you can use not only already tested recipes, but show your culinary imagination yourself.

In many Asian and European countries, tuna is the most popular fish. And there is a good explanation for this, tuna meat is extremely healthy and contains a huge amount of vitamins and amino acids. The dietary properties of tuna have long been appreciated by all adherents of proper nutrition and a healthy lifestyle. For those who want to lose weight - tuna is just a godsend. But even if you do not build any special plans for recovery, then dishes with tuna are first of all delicious. You may not have thought about tuna before, and didn’t even notice it on store shelves, but today I will tell you how to make canned tuna salad and fall in love with this fish forever. We will analyze and try the most popular recipes.

This is a very simple and light salad. To prepare it, you will need a simple set of products and a minimum of time, no more than five minutes. You can enjoy such a delicious canned tuna salad both in winter and summer, on any day when you want something light and very tasty.

• canned tuna in its own juice - 1 can,
• fresh cucumbers - 1-2 pieces, small size,
• green salad - 0.5 bunch,
• boiled eggs - 2-3 pieces,
• lemon,
• olive oil,
• salt and pepper to taste.

Cooking:

1. Tuna salad is almost always prepared quickly. In the case of this recipe, the longest is boiling the eggs. Boil them hard-boiled in advance and be sure to cool. Cut the cooled and peeled eggs into slices.

2. Tear the green salad into pieces. Do you know the biggest secret of the chefs of the best restaurants regarding lettuce leaves? Lettuce cannot be cut with a knife, because when cut, lettuce cells are destroyed and the released juice begins to gradually spoil the taste and give bitterness. Want a delicious salad - finely tear it with your hands.

If your salad is accidentally left on the table and wilted, dip it in a bowl of ice water for 20-30 minutes before preparing the salad. It will be fresh and crispy again.

3. Wash the cucumbers, if the skin is bitter, cut it off. Cut into thin circle halves. So the slices will go well with the egg slices.

4. Remove the tuna from the drained can and break it into pieces with a fork.

5. Put all the ingredients in a bowl and pour in a teaspoon of freshly squeezed lemon juice and two tablespoons of olive oil.

6. Salt to taste, mix well and serve immediately.

Salad with tuna will turn out just lick your fingers. Bon appetit!

Delicious salad with tuna and beans

Incredibly tasty, light, but surprisingly satisfying salad. This will save you from the pangs of hunger for a long time, since fish and beans have high nutritional properties, but do not contain fat. A great lunch salad or a light snack with your main meals. Salad with tuna and beans can be eaten even at night and not be afraid to spoil the figure.

For cooking you will need:

• canned tuna (preferably not in oil) - 1 can,
• canned white beans - 1 can,
• red onion - 1 onion,
• cherry tomatoes - 200-250 grams,
• fresh lemon - half,
• fresh parsley - a small bunch,
• Dijon mustard - tablespoon
• olive oil - 3 tablespoons,
• salt and pepper to taste.

Salad preparation:

1. Cut the onion into half rings. Halves the cherry tomatoes and finely chop the parsley.

2. Break the tuna with a fork in a jar. Open the beans and drain the liquid.

3. Put the tuna, onion, beans, tomatoes and herbs in a bowl.

4. Prepare dressing in a separate cup. To mix a tablespoon of mild Dijon mustard, three tablespoons of olive oil, squeeze the juice from half a lemon there. Add salt and ground black pepper. Then stir everything with a spoon or whisk until smooth.

Season the salad with the prepared sauce and mix everything thoroughly.

Bon appetit and healthy lunch!

tuna and corn salad recipe

A simple and hearty salad with a wonderful combination of fish and corn can be both a delicious lunch and a dish for guests on the festive table. It is prepared extremely quickly, so even the sudden arrival of friends and relatives will not be a problem for you.

For the tuna and corn salad you will need:

• tuna - 1 can,
• canned corn - 1 can,
• salted or pickled cucumbers - 3-4 jokes,
• eggs - 4 pieces,
• onion - 1 onion,
• fresh dill - a small bunch,
• mayonnaise or natural yogurt for dressing,
• salt and pepper to taste.

Cooking:

1. Remove the tuna from the can and break it into small pieces with a fork. For a salad, tuna in its own juice is best, as it retains more nutrients. In addition, in this recipe, the dressing is mayonnaise or yogurt, which means that additional fish oil will make it even more fatty.

Opt for tuna in oil when dressing salads with oil or oil-based sauces, as then you can simply reduce the amount of oil in the dressing and only benefit from taste.

2. Finely chop hard-boiled eggs with a knife or egg cutter. Add to tuna in a salad bowl.

3. Drain the liquid from the corn and add it to the rest of the ingredients.

4. Cucumbers finely cut into cubes. If you use salted ones and they have too hard skin, then it can be cut off. So the salad will be softer and softer.

5. At the end, add finely chopped dill and mix everything well. When dressing salad, keep in mind that cucumbers will already give a certain saltiness to the salad, so taste it before adding salt. The same applies to mayonnaise.

If you plan to make the dressing more dietary, use natural unsweetened yogurt.

Easy Tuna and Rice Salad

It is this salad with tuna in our family that is a full-fledged delicious lunch or dinner. We eat it from plates or put it on bread in the form of sandwiches. It's very tasty, be sure to try it. It turns out especially great if the bread is toasted a little in a toaster. And delicious with any bread: white, black, grain.

This snack is great for curbing hunger.

For cooking you will need:

• rice - 0.5 cups,
• fresh or pickled cucumbers - 2-3 pieces,
• boiled eggs - 3-4 pieces,
• hard cheese - 100-150 grams,
• onion - 1 piece,
• herbs and mayonnaise to taste.

Cooking:

1. Prepare rice in advance. Boil it and chill. It is preferable to use rice that remains crumbly after cooking, rather than used to make porridge.

2. Hard boil eggs, cool under running cold water and peel. Then finely chop them.

3. Cucumbers cut into small cubes.

4. Peel the onion and scald it, for this, pour boiling water from the kettle for just a couple of minutes. After that, drain the water and let cool. This will remove excess pungency from the onion. Cut it into small cubes.

5. Grate the cheese on a coarse grater.

6. Break the tuna into small pieces with a fork. Note that if you leave out the liquid from the jar, your salad will come out wetter. This may not be very convenient if you are going to eat sandwiches with tuna salad. The salad will spread, and the bread under it will soak.

7. Mix all the ingredients in a large salad bowl, add fresh herbs and season with mayonnaise. For this amount, you will need 3-4 tablespoons, but you can add it to taste and depending on your preferences. Add salt and pepper after dressing, because mayonnaise, as well as pickles, will give their saltiness.

Bon appetit!

Salad with tuna and potatoes

Fish and potatoes are a very winning duo. And canned tuna should be no exception. If we are preparing a non-hot dish with potatoes and tuna, then salad will be the best alternative.

For cooking you will need:

• potatoes - 2 pieces,
• eggs - 1-2 pieces,
• greenery,
• green peas, unfortunately - 100 grams,
• olive oil - 1 tablespoon,
• white wine vinegar - 1 tablespoon
• mustard seeds - 1-2 teaspoons,
• a little green
• salt and pepper to taste.

If you have guests or a large family requires dinner, increase the amount of ingredients proportionally.

How to make Tuna and Potato Salad:

1. Start by boiling the potatoes in their skins and hard boiled eggs. Cool both products and clean.

2. Cut the potatoes into cubes. Finely chop the eggs.

3. Remove the tuna from the jar without liquid and break it into pieces with a fork. You can use not only canned tuna, but also fresh, pre-baked or boiled.

4. Optionally, you can add green peas. For this amount of food, use about half a standard can of canned peas.

5. Finely chop the greens. Then mix all the ingredients in a large salad bowl.

6. Prepare dressing. To do this, mix olive oil with vinegar, mustard seeds, salt and pepper.

7. Dress the salad with the resulting sauce and leave in the refrigerator for a while to infuse it.

After that, a delicious salad with tuna and potatoes can be served at the table as an appetizer or a complete diet meal.

This salad is hearty and healthy at the same time.

If desired, these same products can be seasoned with mayonnaise. The taste of the salad, of course, will change, but this option is also very good for family cuisine.

I like salad with tuna and potatoes even more than with rice, because in principle I am a big fan of potatoes and dishes from it.

Salad with tuna, Beijing cabbage (Chinese salad) and croutons

If you want a very light salad, then it’s easier than this one is hard to come up with. It looks like a Caesar salad to me. True, the ingredients are much smaller and the taste is different, but the salad with tuna and Chinese cabbage is still wonderful and you will definitely like it.

Beijing cabbage is a very close relative of the well-known white cabbage. Chinese cabbage is in no way inferior to it, but in some ways it even surpasses it. For example, with its softer and more delicate taste and the absence of a sharp characteristic odor. In China and Japan, many dishes are prepared from such cabbage, but in our latitudes they prefer to use Beijing cabbage in salads.

Salad with tuna was no exception, and even we will cook it with Beijing cabbage.

For cooking you will need:

• canned tuna - 1 can,
• chinese cabbage - head,
• crackers - 150 grams,
• mayonnaise to taste.

Cooking:

1. The salad is ready in just five minutes. First of all, thoroughly rinse and dry the Chinese cabbage. Make sure all leaves are fresh and crispy. Cut them into large pieces or tear them with your hands. Use the thick fleshy core of the leaf as desired, not everyone likes its taste.

2. Add tuna to salad. First, break it into small pieces with a fork. You can do it right at the bank.

3. Put crackers in the salad. Perfect rye with your favorite flavors. We prefer to cook with croutons that won't overpower the taste of the fish, but you can use whichever you like best.

You can also cook crackers yourself by drying pieces of rye bread in the oven or frying them in a pan.

Serve the salad to the table immediately, while the croutons have not had time to soak and are still crunchy fun. But even after brewing for a while, the salad will remain delicious.

Delicate, juicy and completely unsweetened fruit. That's what an avocado is. An irreplaceable health product that can prevent diseases of the heart and circulatory system, helps to reduce weight and is even an aphrodisiac. Add one of the most delicious and healthy fish to an avocado and you get a salad with tuna and avocado.

You still have not tried this salad and consider it frankly exotic? Turn your world upside down and experience this delicious taste!

For cooking you will need:

• canned tuna - 1-2 jars,
• avocado - 2 pieces,
• red onion - half
• sweet pepper - half,
• lemon juice - 3 tablespoons,
• greenery,
• mayonnaise,
• salt and pepper to taste.

Cooking:

1. The most difficult thing about avocado salad is preparing this fruit correctly. To get the tender flesh out of the hard skin, cut the avocado around so that the knife rests on the large bone in the middle and divides the fruit in half. Then slightly turn both halves in opposite directions, they will separate, and the bone will remain in one of them. If the bone is turned a little more, then it will easily come out. After that, take a spoon and scrape out the flesh of the avocado so that there are peculiar plates from the peel. They can serve salad. It will be very original and beautiful.

Cut the pulp of the avocado into small cubes.

2. Just finely chop the sweet pepper and onion. If you do not like the sharpness of fresh onions, then scald them with hot water before slicing them.

3. Place the salad ingredients in a bowl. Open a can of tuna and mash the fish with a fork into pieces. Add to salad and drizzle with lemon juice.

One of the most popular fish appetizers is a salad with tuna, cucumber and egg. The main reason for this lies in the meat of the main ingredient, ideal for salads: it is fatty and does not have small bones. Below we consider the most interesting recipes amazingly delicious meals.

It is very difficult to find a good carcass of tuna, so canned food is usually used to prepare an appetizing dish.

To create a culinary creation you will need:

• 2 fresh cucumbers;
• 2 eggs;
• a bunch of onion feathers;
• mayonnaise and sour cream in a ratio of 1: 1 (as much as you need);
• salt.

How to create a snack:

1. Cucumbers are washed and cut into cubes.
2. Washed and dried greens are finely chopped.
3. The eggs are boiled, and after cooling, they are peeled and chopped into small pieces.
4. The fish is leaned back in a colander so that the liquid is well glassed, and then kneaded with a fork.
5. In a suitable container, all the prepared components of the snack are mixed, after which the salad is salted and dressed with a sour cream-mayonnaise mixture.

Optionally, you can use additional seasonings that will add more flavor to the appetizer.

With avocado

With the appearance of various exotic fruits on the shelves of stores, the popularity of snacks with their use has greatly increased. For example, avocado is incredibly beneficial for the body, as it saturates it with vitamins and iron.

Components of the future treat:

• tuna - 1 can;
• eggs - 2 pcs.;
• cucumber - 1 pc.;
• green apple - 2 pcs.;
• shallots - 2 pcs.;
• avocado - 1 pc.;
• sweet pepper - 1 pc.;
• lemon - ⅓ pcs.;
• olive oil and salt to taste.

Basic preparation steps:

1. Pre-boiled eggs are cleaned and rubbed on a coarse grater.
2. From the avocado, the pulp is selected, which is cut into pieces.
3. Straws are prepared from shallots and peppers without a core.
4. An apple with a cucumber is cut in the same way.
5. Tuna is kneaded with a fork.
6. Tuna, avocado, egg, cucumber, apple, pepper and onion are mixed in a suitable container, after which the appetizer is salted, sprinkled with lemon juice and poured with oil.

Instead of olive oil, you can use refined sunflower seeds.

Cooking with corn

This is another variation of a delicious fish snack, where everyone's favorite tuna, egg, cucumber, canned corn are present.

Products are taken in the following proportions:

• a can of canned tuna in its own juice;
• 4 pickles;
• a can of canned corn;
• onion head;
• 4 eggs;
• a bunch of greens;
• 100 g of mayonnaise;
• salt.

Sequence of actions:

1. A gruel is prepared from onions, which is mixed with tuna mashed with a fork. The fish should first be thrown into a colander.
2. Eggs are boiled and cut into cubes.
3. Straws are prepared from cucumbers.
4. The crushed ingredients are mixed in a bowl and supplemented with corn.
5. The appetizer is mixed, salted and dressed with mayonnaise.

As a decoration, chopped greens are already used in a salad bowl.

Salad: tuna, egg, cucumber and tomato

If you want something fresh and summery, then you can prepare an appetizer from the following grocery set:

• cucumber;
• tomato;
• ½ can of tuna;
• eggs;
• 60 g of granular cottage cheese;
• 2 sprigs of arugula;
• 15 ml cream;
• salt and pepper.

The sequence of manipulations is as follows:

1. A flat plate is being prepared.
2. Thoroughly washed tomato and cucumber are cut into slices.
3. Slices of tomato are laid out around the chosen dish, and cucumber slices on top.
4. Next, chopped fish is distributed.
5. In a bowl, dairy products are mixed with salt and spices, and then an almost ready snack is poured with the resulting dressing.
6. Egg quarters and arugula sprigs are laid out as decoration.

You can also add decoration with sprigs of parsley or dill.

With green peas

There are never too many snacks on the festive table, as they simply “fly away”.
If a solemn event is coming with a subsequent banquet, then you should definitely prepare a tuna salad.

In addition to a can of canned fish, you should additionally acquire:

• 2 potatoes;
• cucumber;
• 3 eggs;
• a jar of green peas;
• ½ head of onion;
• herbs (dill and parsley);
• 50 g mayonnaise;
• salt.

The course of work consists in performing the following actions:

1. A bowl is being prepared where the components will be mixed.
2. Tuna is thrown into a colander, after which it is kneaded in a prepared container.
3. The cucumber is freed from the skin, cut and sent after the fish.
4. Pre-washed potato tubers and eggs are boiled, cooled, peeled and cut into cubes, which are also thrown into a bowl.
5. The onion is crushed and scalded with boiling water to get rid of bitterness. The finished pieces are placed with the rest of the ingredients.
6. The last to go to the salad bowl is the peas, which are previously thrown into a colander.
7. The appetizer is salted, seasoned with mayonnaise and garnished with herbs.

Those who are not afraid of extra calories can add more mayonnaise.

Chinese cabbage recipe

Beijing cabbage is very healthy and goes well with tuna. Therefore, these two products are often used in tandem to prepare a variety of snacks.

To make sure that the tastes of cabbage and tuna are compatible, you should prepare:

• 2 cucumbers;
• head of Chinese cabbage;
• 2 eggs;
• a can of tuna;
• lettuce leaves;
• olive oil for dressing;
• a little lemon juice;
• salt.

The cooking scheme is as follows:

The use of pickled or pickled cucumbers gives the salad a special "zest".

To bring this recipe to life and enjoy an easy-to-make appetizer, all you need is:

• a can of canned tuna in its own juice;
• 3 eggs;
• 4 pickled gherkins;
• 50 g mayonnaise;
• greenery for decoration.

Stages of snack execution:

1. Eggs are boiled until fully cooked, cooled and cleaned, after which they are chopped into cubes.
2. Liquid is poured out of a can of tuna, and then the fish is pushed with a fork.
3. Gherkins, like eggs, are cut into cubes.
4. Prepared ingredients are mixed and seasoned with mayonnaise.
5. At the end, the salad is decorated with sprigs of greenery.

Salt should not be used when preparing snacks according to this recipe, since both gherkins and fish are already salty.
When compiling a snack menu, one should not forget about such an appetizing and healthy salad with fish. Easy to prepare and relatively budget, it is extremely tasty and will fly off the table in an instant.