Salad with tuna

Tuna salad is a common, simple and budget-friendly appetizer. Tuna is rich in protein and is generally considered a very healthy fish, so it can and should be included in your diet. The salad will fit perfectly into the everyday menu, and will also look original at a festive feast. Moreover, variations in product combinations can be varied.

Classic salad with canned tuna and egg

Classic salad with canned tuna and egg is a quick and satisfying appetizer with an original taste. It’s ready in a matter of minutes and your guests will definitely love it. The basis of the salad is any canned tuna in oil or its own juice.

1. 
   A classic salad with canned tuna is easy and quick to prepare.Boil the eggs hard in advance, to do this, lower them into cold water and cook for about 8-9 minutes from the moment of boiling.
2. 
   Wash the cucumbers with cold water, dry and cut into cubes.
3. 
   Peel the cooled boiled eggs from their shells, then cut into cubes. This can be done using a special device.
4. 
   Open a can of canned fish, drain the oil and mash the tuna fillets with a fork.
5. 
   Prepare salad dressing. In a bowl, mix olive oil, Dijon mustard, lemon juice, salt and spices.
6. 
   We will collect the salad in layers. But you can also simply mix all the chopped products in a bowl. Place a serving ring on a flat dish. Place the cucumbers in the first layer and pour the dressing over them.
7. 
   Next, place the tuna fillet in an even layer and pour over the dressing.
8. 
   Place chicken eggs in a third layer.
9. 
   Before serving the tuna and egg salad, remove the ring and decorate to your liking. Bon appetit!

Salad with canned tuna, egg and cucumber

Salad with canned tuna, egg and cucumber has never lost its relevance. It has a simple and balanced composition, original taste and high nutritional value. With this salad you can have a snack and replenish your strength throughout the day.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 3.

Ingredients:

• Chicken eggs – 3 pcs.
• Fresh cucumbers – 1 pc.
• Greens - to taste.
• Canned tuna – 1 can.
• Mayonnaise - for dressing.
• Table salt - to taste.

Cooking process:

Step 1. Wash vegetables and herbs under running water. Pat the cucumbers dry with paper towels and cut into small cubes.

Step 2. Boil the chicken eggs hard in advance, then cool and peel them.Cut the boiled eggs into cubes, as well as the cucumbers.

Step 3. Open the canned food and drain the liquid. Mash the tuna pieces with a fork and place in a bowl with cucumbers and eggs.

Step 4. You can take any greens: parsley, dill, basil, green onions. Chop it with a knife and add to the salad.

Step 5. Dress the salad with canned tuna, egg and cucumber with mayonnaise, salt to taste and serve. Bon appetit!

Salad with tuna, egg, cucumber and Chinese cabbage

Salad with tuna, egg, cucumber and Chinese cabbage is a juicy and tasty salad that will fit into any menu. It can be served with rice porridge and baked potatoes for lunch or dinner, or the salad can be used as an aperitif for a celebration.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Canned tuna – 1 can.
• Peking cabbage – 0.5 kg.
• Chicken eggs – 3 pcs.
• Fresh cucumbers – 2 pcs.
• Green onion – 1 bunch.
• Olive oil - to taste.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. Wash Chinese cabbage, cucumbers and green onions well. Chop the cabbage into thin strips. Transfer the cuts to a bowl.

Step 2. Cut fresh cucumbers into bars and add to the bowl with the cabbage.

Step 3. Wash chicken eggs with hot water, place in a saucepan, cover with cold water and cook. From the moment of boiling, wait 8-10 minutes, cool the eggs in very cold water. Then peel and cut into small cubes.

Step 4. Chop the greens with a sharp knife and pour into a bowl with other ingredients.

Step 5. Open the canned food, drain the oil and mash the fish pieces with a fork.

Step 6. Season the salad with olive oil, salt and pepper to taste.Serve the salad with tuna, egg, cucumber and Chinese cabbage chilled. Bon appetit!

Salad with tuna, corn, egg and cucumber

Salad with tuna, corn, egg and cucumber - a hearty, slightly sweet and juicy salad. Tuna has no cholesterol, but is high in Omega 3, as well as vitamins and minerals that are beneficial for the body. The nutritious tuna fillet is very well complemented by sweet corn, a neutral-tasting egg and juicy cucumber.

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Canned tuna – 1 can.
• Canned corn – 300 gr.
• Mayonnaise – 2 tbsp.
• Chicken egg – 3 pcs.
• Large fresh cucumber – 1 pc.
• Greens - to taste.
• Freshly ground black pepper - to taste.

Cooking process:

Step 1: To make this amazing Canned Tuna Salad, prepare all the ingredients listed.

Step 2. Wash one large or a couple of medium fresh cucumbers well and cut into cubes.

Step 3. Drain the juice from the canned corn and pour it into a bowl with the cucumbers.

Step 4: Open the canned tuna and drain the oil. Mash the fish pieces themselves with a fork.

Step 5. Hard-boil chicken eggs, to do this, place them in a saucepan and cover with cold water. After the water boils, cook the eggs for 8-9 minutes. When the eggs have cooled, peel them and cut them into cubes.

Step 6. All that remains is to season the salad with mayonnaise, salt, season to taste and add any chopped greens. Stir and the tuna salad is ready. You can serve the appetizer immediately. Bon appetit!

PP salad with tuna and avocado

PP salad with tuna and avocado saturates the body well, fills it with strength and enriches it with essential microelements.With this dish you can easily give yourself a healthy snack during the day or a light dinner at the end of the day. Moreover, the salad is prepared very simply and quickly.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Canned tuna – 100 gr.
• Avocado – 100 gr.
• Salad – 100 gr.
• Cucumbers – 50 gr.
• Olive oil – 2 tbsp.
• Red onion – 0.5 pcs.
• Lemon juice – 1 tsp.

Cooking process:

Step 1. Wash all the necessary vegetables and herbs. Squeeze the juice out of the lemon.

Step 2. Dry the lettuce leaves and tear them into small pieces. Place the greens on a nice salad platter.

Step 3. Cut the cucumber into half circles and place on top of the salad.

Step 4. Cut the avocado in half, remove the pit and cut off the skin. Then cut the pulp into slices. Add avocado to your salad.

Step 5. Drain the oil from the canned tuna. Then mash the fillet a little with a fork. Place tuna pieces on top of vegetables and avocado.

Step 6. Red onions are more often used in salads because their taste is sweeter and more pleasant. Cut the head into thin half rings and add to the rest of the products. Pour olive oil and lemon juice over the PP salad and serve. Bon appetit!

Salad with canned tuna, egg and green peas

Salad with canned tuna, egg and green peas - why not an appetizer for the New Year's table? All ingredients can be mixed in a salad bowl or laid out in layers and coated with mayonnaise. The snack turns out to be very satisfying, because it contains protein-rich tuna fillet and peas, as well as eggs.

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 3.

Ingredients:

• Chicken egg – 2 pcs.
• Canned tuna – 160 gr.
• Ground black pepper - to taste.
• Potatoes – 3 pcs.
• Table salt - to taste.
• Pickled cucumber – 100 gr.
• Green peas – 200 gr.
• Greens – 20 gr.

Cooking process:

Step 1. Wash the potatoes with a brush to remove soil and dust. Then put it in a saucepan, cover with water and boil in its skins. After this, cool and peel the potatoes, cut into cubes.

Step 2. Carefully open the canned fish with a key and drain the oil. Mash the tuna with a fork and add to the bowl with the potatoes.

Step 3. Cut the pickled cucumbers into small cubes or bars, as you prefer. If a lot of juice comes out when cutting, drain it into the sink.

Step 4. Hard-boil chicken eggs, cool, peel, and cut into cubes.

Step 5. Place the canned green peas in a sieve and let the juice drain. Then add it to the other ingredients. Wash the greens you have chosen and finely chop them with a knife.

Step 6. Season the salad with mayonnaise, salt and pepper to taste, mix and serve. Bon appetit!

Salad with canned tuna, pickled cucumber and egg

Salad with canned tuna, pickled cucumber and egg is a salad variation that deserves your attention. All products are more than affordable and will not put a strain on the family budget. The taste of the salad is rich and rich.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 1.

Ingredients:

• Canned tuna – 100 gr.
• Pickled cucumber – 1 pc.
• Table salt - to taste.
• Chopped green onion – 2 tbsp.
• Chicken egg – 1 pc.
• Mayonnaise - for dressing.
• Hard cheese – 30 gr.
• Onions – ¼ pcs.
• Potatoes – 1 pc.
• Carrot – 1 pc.

Cooking process:

Step 1. Clean the onion head and wash it.Cut the onion into cubes and pour boiling water for 2-3 minutes. Then drain the water through a sieve and let the onion cool.

Step 2. Boil potatoes, carrots and chicken eggs. Peel these ingredients and grate them on a grater with large holes. Also cut the pickled cucumber into cubes.

Step 3. Mash the tuna fillet into small pieces with a fork.

Step 4. To make the salad look beautiful on the table, assemble it in layers. To do this, take a special form. Place potatoes as the first layer, add a little salt and coat with mayonnaise.

Step 5. Next, add the canned tuna fillets.

Step 6. Place a boiled egg with onions in the third layer, lightly compact the layer, brush with mayonnaise.

Step 7. Then add chopped pickled cucumber and add a little mayonnaise.

Step 8. Place the carrot layer on the cucumber layer, and also grease it with a small amount of mayonnaise.

Step 9. Finish the salad with shavings of hard cheese; this layer does not need to be greased with mayonnaise.

Step 10. Leave the salad to soak for 30 minutes, then carefully remove the mold. Garnish the salad with canned tuna with herbs and carrot figures. Bon appetit!

Diet tuna salad without mayonnaise

Diet tuna salad without mayonnaise is a light but nutritious snack made from a simple set of products. This salad, instead of mayonnaise, can be seasoned with olive oil, soy sauce, Greek yogurt or low-fat sour cream. Fresh notes can be added to the taste with the help of cucumbers, lemon juice and herbs.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 1.

Ingredients:

• Canned tuna – 150 gr.
• Small tomatoes – 3 pcs.
• Boiled chicken egg – 1 pc.
• Fresh cucumber – 1 pc.
• Soy sauce – 1 tbsp.
• Sweet pepper – 0.5 pcs.
• Unscented vegetable oil – 1 tbsp.
• Lemon juice – 1 tbsp.
• Table salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the tomatoes, cucumber and sweet pepper. The chicken egg must be hard-boiled in advance. Open the canned food and drain the oil.

Step 2. Cut the cucumbers into half circles and the tomatoes into slices. Transfer vegetables to a plate.

Step 3. Peel the sweet pepper from seeds and cut into strips, add it to the already chopped vegetables.

Step 4. Peel the egg, cut into slices and add to the vegetables.

Step 5. Break the canned tuna fillet into pieces and add to the rest of the ingredients. In a bowl, mix soy sauce, vegetable oil and lemon juice. Season the salad with the resulting sauce, also add salt and season to taste.

Step 6. Sprinkle the finished diet salad with canned tuna with chopped herbs and serve. Bon appetit!

Salad with tuna and beans

Tuna and bean salad can be included in your daily menu. This salad will also be very interesting to those people who count calories and generally watch what they eat. The composition of the snack is such that it contains a lot of fiber, protein and very little fat.

Cooking time - 5 minutes.

Cooking time - 5 minutes.

Portions – 3.

Ingredients:

• Canned tuna – 1 can.
• Canned beans – 1 can.
• Tomatoes – 2 pcs.
• Fresh cucumber – 1 pc.
• Greens – 1 bunch.
• Table salt – 1 pinch.
• Ground black pepper – 1 pinch.
• Mayonnaise – 1 tbsp.
• Boiled chicken eggs – 3 pcs.
• Sour cream – 1 tbsp.

Cooking process:

Step 1. Wash the vegetables and dry them. Hard boil the eggs in advance.

Step 2: Open the canned food. Drain the juice from the beans and place them in a salad bowl.Remove the tuna fillet from the oil, remove the bones and break into small pieces. Peel the boiled eggs and cut into large cubes.

Step 3. Cut the cucumber into half circles and the tomatoes into thin slices. Add vegetables to the salad bowl. Rinse the greens under the tap and chop with a knife.

Step 4. Mix sour cream with mayonnaise. Season the salad with the resulting mixture and stir.

Step 5. Taste the salad and add salt and ground pepper if necessary. Tuna and bean salad can be served immediately after preparation. Bon appetit!

Salad with canned tuna and rice

Tuna Salad with Rice is a great food combination that will provide you with a delicious and nutritious snack. It is worth noting that such a salad is not suitable for long-term storage in the refrigerator, so it is better to make it in small quantities and eat it fresh.

Cooking time – 25 min.

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Canned tuna – 200 gr.
• Canned corn – 200 gr.
• Rice – 1/2 tbsp.
• Boiled chicken eggs – 2 pcs.
• Onions – ½ pcs.
• Mayonnaise – 3 tbsp.
• Greens - to taste.
• Freshly ground black pepper - to taste.
• Table salt - to taste.

Cooking process:

Step 1. Rinse the rice grains with running water several times. Then boil until tender with a little salt. The rice must cool completely; to do this, place it in a sieve and set aside.

Step 2. Hard-boil chicken eggs in advance. Peel the cooled eggs and cut into small cubes.

Step 3. Peel half of the onion, finely chop it with a knife and place in a bowl.

Step 4. Place the canned corn in a strainer and let the juice drain completely.Then pour the corn into a bowl with the other ingredients.

Step 5. Wash the dill under the tap and finely chop it with a knife.

Step 6. Remove the canned tuna pieces from the oil and mash with a fork. Place the fish mixture in a bowl.

Step 7. When all the ingredients are in the salad bowl, add mayonnaise, salt and season to taste.

Step 8. Mix well. Before serving, the salad with canned tuna and rice can be kept in the refrigerator for 10-15 minutes to cool. Bon appetit!