Salad with canned tuna and egg

Salad with canned tuna and egg is a quick and easy dish that is suitable for both a regular lunch and a holiday table. At the moment, there is a great variety of salads prepared on the basis of canned fish such as tuna in oil or in its own juice. This sea fish is so versatile that it goes well with a huge number of products: from boiled eggs to seaweed. In addition to its excellent taste characteristics, this seafood is also distinguished by its composition, because it contains a large amount of vitamins, useful micro- and macroelements that the body of children and adults needs.

Salad with canned tuna, egg and cucumber - classic recipe

When you have very little time to prepare dinner, but want to eat deliciously, we prepare a hearty, but at the same time light salad from canned tuna, boiled eggs, fresh cucumber and a dressing based on mayonnaise and spices.

1. 
   A classic salad with canned tuna and eggs is quick and easy to prepare. Cut fresh cucumbers directly into the skin into half rings.
2. 
   We chop the pre-boiled eggs randomly.
3. 
   Cut the green onion feathers into large segments diagonally.
4. 
   Place the prepared ingredients into a deep salad bowl.
5. 
   We also add white rice and tuna, mashed with a fork to a puree consistency.
6. 
   Season the salad with mayonnaise, sprinkle with salt and spices.
7. 
   Mix thoroughly to evenly distribute the dressing and seasonings.
8. 
   Decorate with a whole feather of green onions and start the meal. Bon appetit!

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Salad with canned tuna, egg and Chinese cabbage

Only after preparing fish salad according to this recipe, you will return to it again and again, which is not at all surprising, because the combination of components in the dish is a real storehouse of useful microelements and vitamins. Tuna contains a huge amount of phosphorus, eggs contain protein, and Chinese cabbage contains fiber.

Cooking time - 10 min.

Cooking time - 5 minutes.

Portions – 3.

Ingredients:

• Canned tuna – 180 gr.
• Eggs (boiled) – 3 pcs.
• Peking cabbage – 150 gr.
• Canned corn – 150 gr.
• Mayonnaise – 2 tbsp.
• Salt – 2-3 pinches.

Cooking process:

Step 1.Cut ¼ of a head of Chinese cabbage into medium-sized squares.

Step 2. Peel the boiled eggs and finely chop them.

Step 3. In a plate with high sides, combine the chopped products.

Step 4. Add canned fish and corn to the salad (drain the liquid first).

Step 5. For juiciness, pour mayonnaise over the ingredients, add some salt and mix thoroughly.

Step 6. This appetizer goes well with boiled and baked potatoes. Bon appetit!

Salad with canned tuna, egg, cucumber and corn

The combination of canned tuna and boiled eggs is a classic that will not leave all seafood lovers indifferent. A salad based on fish with vegetables and dressed with mustard sauce is an excellent solution for a late dinner or a full snack.

Cooking time - 10 min.

Cooking time - 5 minutes.

Portions – 2.

Ingredients:

• Canned tuna – 1 package.
• Boiled eggs – 1-2 pcs.
• Cucumber – 1 pc.
• Canned corn - ½ can.
• Greens - to taste.
• Mustard sauce - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Pre-boiled eggs are “freed” from their shells and cut into medium-sized cubes.

Step 2. Add chopped cucumber to the eggs (the skin can be removed or left).

Step 3. Next we send the corn, after placing it in a sieve or colander to get rid of excess liquid.

Step 4. Open the jar of fish, mash the tuna with a fork and transfer it to the already prepared ingredients.

Step 5. Dress the salad with sauce and season it with ground pepper and salt, generously sprinkle with finely chopped herbs.

Step 6. Mix the ingredients thoroughly and start the meal.Bon appetit!

Delicious salad with canned tuna, egg and tomatoes

Let's prepare a bright and original salad, which is ideal for diversifying a family menu or serving at a holiday table. The finished appetizer has a very impressive appearance, thanks to the riot of colors that tomatoes, olives and herbs add.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Canned tuna – 200 gr.
• Olives – 10 pcs.
• Tomatoes – 1 pc.
• Cucumbers – 1 pc.
• Eggs (boiled) – 2 pcs.
• Lettuce leaves – 5-6 pcs.
• Olive oil – 1 tbsp.
• Lemon juice – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut fresh cucumber into half rings.

Step 2. Cut the juicy tomato into small cubes.

Step 3. Add olives, cut in half, to the prepared vegetables.

Step 4. Sprinkle the salad with olive oil and lemon juice, sprinkle with salt and ground pepper and mix.

Step 5. Place green salad leaves on a flat dish so that they completely cover the bottom of the plate.

Step 6. Place the vegetable mixture on top.

Step 7. Place mashed tuna in the center of the salad, cut the boiled eggs into 4 parts and decorate the dish to your liking.

Step 8. Serve the healthy and beautiful salad immediately to the table. Bon appetit!

Salad with tuna, egg and green peas

Not many people know that canned green peas are added not only to Olivier - this product goes well with canned tuna and boiled eggs, so why not make a tasty and aromatic salad from the available ingredients?

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Canned tuna – 160 gr.
• Canned green peas – 100-200 gr.
• Boiled eggs – 2 pcs.
• Boiled potatoes – 3 pcs.
• Pickled cucumbers – 100 gr.
• Greens – 20 gr.
• Mayonnaise – 2 tbsp.
• Salt - to taste.
• Ground black pepper – 2-3 pinches.

Cooking process:

Step 1. First boil the potatoes in their jackets, cool completely and peel them. Cut into medium-sized cubes and place in a salad bowl.

Step 2. Drain the oil or juice from the jar of fish, and mash the flesh to a puree consistency using a fork - add it to the potatoes.

Step 3. Next we send pickled cucumbers, cut into cubes.

Step 4. Cut the boiled and peeled eggs into cubes and pour into a bowl with the rest of the ingredients.

Step 5. Drain the brine from the canned peas, chop the greens and add to the salad.

Step 6. Season the food with mayonnaise, salt, pepper and mix well to evenly distribute the dressing and spices.

Step 7. Serve the hearty and healthy salad in a common salad bowl immediately after cooking. Bon appetit!

Salad with canned tuna, egg and beans

We are preparing a protein salad that is ideal for a late dinner or a full-fledged snack, which is very convenient to take with you to work or school - cold salad with tuna and beans.

Cooking time – 5 hours 40 minutes

Cooking time - 5 minutes.

Portions – 2-3.

Ingredients:

• Canned tuna – 185 gr.
• Red beans – 150 gr.
• Eggs – 2 pcs.
• Cucumbers – 1 pc.
• Parsley - ½ bunch.
• Lemon – ½ pc.
• Vegetable oil – 2 tbsp.
• Salt – 2-3 pinches.

Cooking process:

Step 1.Pour a glass of beans into a deep container, fill with cold water and leave to soak for at least 4 hours, or better yet, overnight.

Step 2. After the time has passed or in the morning, boil the beans until tender (one and a half to two hours on fire slightly less than average). At the end of the heat treatment, add salt.

Step 3. Boil two eggs for about 10 minutes from the moment they boil, then fill them with ice water and let them cool.

Step 4. Cut the fresh cucumber into small cubes.

Step 5. Chop half a bunch of parsley, first separating the stems from the leaves.

Step 6. Place the fish in a salad bowl, drain off the excess juice and mash with a fork.

Step 7. Add soft beans, cucumber cubes and herbs to the tuna.

Step 8. Sprinkle the ingredients with vegetable oil and juice from half a citrus and mix.

Step 9. For decoration, arrange the slices of boiled eggs symmetrically. Bon appetit!

How to prepare a salad with tuna, egg and crab sticks?

No matter how strange the combination of canned tuna and surimi may seem to you, it is really very tasty and aromatic, especially if you complement the food with crispy iceberg lettuce leaves, eggs and sweet corn kernels.

Cooking time - 10 min.

Cooking time - 5 minutes.

Portions – 3.

Ingredients:

• Tuna in its own juice – 180 gr.
• Crab sticks – 5 pcs.
• Canned corn – 200 gr.
• Boiled eggs – 4 pcs.
• Iceberg lettuce leaves – 3-5 pcs.
• Salt - to taste.
• Mayonnaise – 2-3 tbsp.

Cooking process:

Step 1. “Free” the crab sticks from the packaging and finely chop.

Step 2. Add slightly mashed tuna to the surimi.

Step 3. Pour the “brine” out of a can of corn and transfer the grains to the fish.

Step 4. Finely chop the peeled eggs and transfer to the salad.

Step 5.We tear the lettuce leaves into small segments with our hands or cut them into squares and send them to the already prepared ingredients.

Step 6. Season the food with mayonnaise, add salt according to your preferences and mix thoroughly to distribute the dressing evenly. If desired, add capers and herbs to the dish. Bon appetit!

Salad with canned tuna, egg and seaweed

Canned tuna is a very healthy and multifunctional product, from which a huge variety of dishes are prepared. Today we present to your attention a recipe for an incredibly healthy and tasty salad of fish, seaweed and quail eggs.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Canned tuna (in oil) – 1 can.
• Cucumbers – 1 pc.
• Bell pepper – ½ pc.
• Dill – ½ bunch.
• Green onions – ½ bunch.
• Sea cabbage – 100 gr.
• Quail eggs – 5 pcs.
• Salt – 1-2 pinches.
• Ground black pepper – 1-2 pinches.

Cooking process:

Step 1. For speed of action and your own convenience, place all the products indicated in the list of ingredients on the work surface.

Step 2. Carefully open the can of tuna and place the fish in a colander or sieve, allowing excess oil to drain (we place a deep container under the sieve, and then season the salad with the released oil).

Step 3. Lightly squeeze the seaweed.

Step 4. Cut the cucumber into small cubes.

 

Step 5. Grind 2/3 of the sweet pepper in the same way as a cucumber (the rest will be useful for decoration).

Step 6. Finely chop the washed green onions.

Step 7. Set aside two sprigs from the bunch of dill for decoration, and chop the remaining greens.

Step 8Boil 5 quail eggs in salted water until tender and cool.

Step 9. Remove the shell from the boiled eggs and cut into two equal parts.

Step 10. Cut the tuna into small pieces or mash with a fork.

Step 11. Combine all crushed ingredients (except eggs) in a deep salad bowl, season with fish oil, salt and pepper - mix.

Step 12. From the remaining piece of pepper, cut out neat hearts for decoration - place them in the center of the salad, randomly arrange the egg halves.

Step 13. Place sprigs of dill on the sides and begin tasting. Bon appetit!

Delicious salad with tuna, egg, avocado and cucumber

Seafood and avocado are the perfect “tandem” of products that fit perfectly into light and healthy salads and trendy poke. Boiled eggs add airiness to the finished dish, cucumber adds freshness and crunchiness, and by combining everything in one plate, we get a storehouse of vitamins and a unique taste.

Cooking time – 25 min.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Canned tuna – 180 gr.
• Avocado – 1 pc.
• Cucumbers – 1-2 pcs.
• Eggs – 1-2 pcs.
• Salt - to taste.
• Olive oil – 1-2 tbsp.
• Mustard – ½ tsp.
• Lemon – ½ pc.

Cooking process:

Step 1. Prepare the products according to the list: rinse the vegetables thoroughly under water and dry with paper towels.

Step 2. Boil chicken eggs for about 10 minutes after boiling in water, adding a few pinches of salt.

Step 3. Without wasting time, prepare a flavorful dressing enriched with saturated fats: in a bowl, mix unflavored olive oil and a little mustard.

Step 4. Squeeze the juice from half a citrus directly into a bowl of oil and mix vigorously until smooth.

Step 5.Finely chop fresh cucumbers.

Step 6. Drain the juice or oil from the opened jar of fish and mash the seafood with a fork.

Step 7. Place a layer of cucumbers and tuna on the bottom of a flat dish.

Step 8. Cut the avocado in half, remove the large pit, remove the skin and finely chop.

Step 9. Pour the dressing over the fish and place chopped avocado on top, the next layer is peeled and finely chopped eggs. We also flavor the last layer with sauce.

Step 10. If necessary, add some salt to the salad, let it brew for about 10 minutes, and start tasting. Bon appetit!

Salad with canned tuna, egg and arugula

When you want to diversify the holiday table or the usual family diet with some light salad without mayonnaise and with a lot of greens, we prepare fish salad with tuna and arugula. This dish is perfect for a late dinner and will not harm your figure.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 2-3.

Ingredients:

• Canned tuna – 1 can.
• Arugula – 200-250 gr.
• Lemon – 1 pc.
• Quail eggs – 10 pcs.
• Cherry tomatoes - 200-250 gr.
• Balsamic vinegar - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Olive oil - to taste.

Cooking process:

Step 1. Prepare the products according to the list.

Step 2. Boil quail eggs in boiling water for 4-5 minutes, then rinse with cold water and cool.

Step 3. Grind the tuna in a deep plate.

Step 4. Place a large bunch of washed and dried arugula on top.

Step 5. Cut the cherry tomatoes into halves and place them on top of the greens.

Step 6. In a similar way, cut the peeled eggs and also add to the salad.

Step 7. Without wasting time, let's start preparing the sauce.

Step 8Cut the citrus in half and squeeze out the maximum amount of sour juice.

Step 9. Add a few pinches of salt and pepper to the freshly squeezed juice (add mustard if desired).

Step 10. Add olive oil to the resulting sauce.

Step 11. Stir the dressing thoroughly and pour it into the salad - mix with two spoons or forks and enjoy the variety of tastes and aromas. Bon appetit!