Salad with tuna, egg and cucumber

Salad with tuna, egg and cucumber - a budget-friendly, but very nutritious and original salad. It cannot be called complicated; you can assemble it in layers or mix all the products in a salad bowl. The first option will look great on the holiday table, especially if you come up with a special decoration for it from fresh herbs, olives or other suitable products.

Classic salad with tuna, egg and cucumber

Classic salad with tuna, egg and cucumber is a popular salad with a very original composition and memorable taste. Few people know, but the salad has French roots; it was called Nicoise there. Of course, the basis was fresh, lightly fried tuna, which we replace with canned tuna.

1. 
   Salad with tuna, egg and cucumber is very easy to prepare. Cook in advance those foods that require it. Wash carrots and potatoes before cooking. Potatoes are cooked for about 20 minutes, carrots - 30 minutes.
2. 
   Wash the eggs, cover with cold water, add a teaspoon of salt and cook. Cook the eggs after boiling for no more than 10 minutes. Then drain the water and cover the eggs with cold water.
3. 
   Peel the boiled potatoes and grate them using a grater with large holes.
4. 
   Peel the boiled eggs, finely chop or grate them.
5. 
   Wash the cucumbers with cold water and grate them.
6. 
   Grate the hard cheese on a coarse grater.
7. 
   Open the canned fish, drain the oil and mash the tuna with a fork.
8. 
   Now you can assemble the salad. Take a flat plate and lay out the first layer of half the chopped eggs, coat it with mayonnaise.
9. 
   Next, add the tuna in an even layer.
10. 
    The third layer will be fresh cucumber, then add grated potatoes, salt and apply mayonnaise.
11. 
    Next, lay out a layer of grated boiled carrots and coat it with mayonnaise.
12. 
    Then sprinkle the salad with grated cheese and coat it with mayonnaise.
13. 
    Place the remaining boiled eggs in the last layer and brush the layer with mayonnaise.
14. 
    Garnish the salad with fresh herbs and halved olives. Place the finished salad in the refrigerator to soak for a couple of hours, then you can take a sample. Bon appetit!

Salad with canned tuna, egg, cucumber and Chinese cabbage

Salad with canned tuna, egg, cucumber and Chinese cabbage is an amazingly juicy and nutritious salad. It can be served as an appetizer, a side dish, or just a great snack throughout the day. All ingredients combine very harmoniously with each other.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 4-6.

Ingredients:

• Eggs C1 – 3 pcs.
• Peking cabbage – 500 gr.
• Fresh cucumbers – 200 gr.
• Olive oil – 4 tbsp.
• Sweet red pepper – 120 gr.
• Parsley - 2 branches.
• Green onion – 20 gr.
• Canned tuna – 1 can.
• Lemon – 0.5 pcs.
• Freshly ground black pepper - to taste.
• Table salt - to taste.

Cooking process:

Step 1. Hard-boil chicken eggs in advance so that they have time to cool. To do this, put them in a saucepan, cover with water and cook from the point of boiling for 10 minutes. Then cool the eggs in cold water.

Step 2. Wash all vegetables under running water. Chop the Beijing cabbage into thin strips. Cut the cucumbers into half circles.

Step 3. Peel the sweet peppers and cut them into strips, finely chop the parsley and green onions with a knife.

Step 4. When the boiled eggs have cooled, peel them and cut them into small cubes. In a large salad bowl, mix Chinese cabbage, cucumbers, sweet peppers, green onions, eggs and parsley, salt and pepper the products to taste.

Step 5. Squeeze the juice from half a lemon. In a bowl, mix olive oil with juice, add grated lemon zest. Pour the resulting dressing over the salad.

Step 6. The salad turns out amazingly tasty and aromatic. Bon appetit!

Salad with canned tuna, corn, egg, cucumber

Salad with canned tuna, corn, egg, cucumber is a real find for a rich holiday feast. The appetizer looks original on the table and attracts attention with its appetizing appearance. What is important is that the salad is prepared without mayonnaise.

Cooking time – 25 min.

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Canned tuna – 160 gr.
• Canned corn – 170 gr.
• Chicken eggs – 4 pcs.
• Fresh cucumbers – 2 pcs.
• Dill - to taste.
• Sour cream/Greek yogurt – 50 ml.
• Salt - to taste.

Cooking process:

Step 1. Place the eggs in a saucepan, add water and cook. From the moment of boiling, wait 10 minutes, drain the water and cool the eggs in very cold water.

Step 2. Open the can of canned food, drain the oil and mash the fish with a fork. Also drain the juice from the canned corn and pour it into a salad bowl.

Step 3. Wash the cucumbers and cut into cubes or bars. Add the vegetable to the salad bowl with the tuna and corn.

Step 4. Remove the cooled eggs from their shells, finely chop them, and place in a salad bowl. If you want to get a snack with a more uniform consistency, then cut the food into pieces the same size as corn kernels.

Step 5. Finely chop the greens with a knife and add to the salad. Season the appetizer with sour cream, Greek yogurt is also suitable, stir it. Serve the salad with tuna, cucumbers, egg and canned corn; when it has soaked a little, garnish it with sprigs of fresh herbs. Bon appetit!

Salad with tuna, egg, cucumber and tomatoes

Salad with tuna, egg, cucumber and tomatoes is one of the most popular appetizers. All products are available at any time of the year, which is why this salad is so often present on the menu of many families. It’s not difficult to prepare, so the recipe can deservedly be included in the “favorites” section.

Cooking time – 40 min.

Cooking time – 40 min.

Portions – 4.

Ingredients:

• Canned tuna – 1 can.
• Hard cheese – 100 gr.
• Salad – 1 pack.
• Chicken egg – 1 pc.
• Fresh cucumber – 1 pc.
• Cherry tomatoes – 250 gr.

For refueling:

• Olive oil – 2 tbsp.
• Lemon juice – 2 tbsp.
• Soy sauce – 2 tbsp.
• Garlic – 1 tooth.

Cooking process:

Step 1: Drain the oil from the canned tuna. Squeeze the juice from half a lemon. Wash the vegetables.

Step 2. Start cooking with the dressing. Mix soy sauce, lemon juice, olive oil and one minced garlic clove in a bowl.

Step 3. Now you can proceed to assembling the salad. Take a flat plate and place lettuce leaves on it in a circle. Place tuna pieces on top.

Step 4. Grate a piece of hard cheese using a fine-hole grater. Also chop one boiled protein and mix it with cheese shavings.

Step 5. Spread the cheese and protein mixture in an even layer over the tuna flesh.

Step 6. Cut the fresh cucumber into thin strips, you can do this with a vegetable peeler. Roll the strips into rolls and place cherry tomatoes inside.

Step 7. Arrange the cucumber bundles over the salad.

Step 8: Next, garnish the salad with the remaining tomatoes and cucumber strips. Pour the previously prepared dressing over the salad.

Step 9. Sprinkle the salad with chopped boiled yolk. Salad with tuna, egg, cucumber and tomatoes, prepared according to this recipe, will decorate any holiday table. Bon appetit!

Salad with tuna, cheese, egg and cucumber

A salad with tuna, cheese, egg and cucumber can even be served as an independent full-fledged dish. It can be classified as a quick dish, since you only need to boil the eggs first. The rest is a matter of cutting and assembling the salad.

Cooking time – 25 min.

Cooking time – 25 min.

Portions – 2.

Ingredients:

• Canned tuna – 1 can.
• Chicken eggs – 2 pcs.
• Table salt - to taste.
• Fresh cucumbers – 1 pc.
• Hard cheese – 60 gr.
• Ground black pepper - to taste.
• Mayonnaise – 2 tbsp.
• Green lek – 4-5 feathers.

Cooking process:

Step 1. Boil the eggs hard, cool and peel them. Wash the cucumber and green onions. Drain the oil from the canned tuna and shred the fillets with a fork.

Step 2. Place tuna fillet in a salad bowl.

Step 3. Grind a small piece of cheese using a large-mesh grater. Add flakes to tuna.

Step 4. Cut the cucumber into small cubes and also place in a bowl.

Step 5. Chop the peeled chicken eggs into small cubes and add them to the rest of the chopped products.

Step 6. Add chopped green onions to the salad, lightly salt, season with ground pepper and season with mayonnaise.

Step 7. Mix the salad with tuna and you can immediately serve the appetizer on the table. Bon appetit!

Avocado, tuna, egg and cucumber salad

Avocado, tuna, egg and cucumber salad can even be included in the menu for those who are counting calories and trying to lose weight. Of course, it is not recommended to season it with mayonnaise in this case. The canned tuna fillet pairs perfectly with the juiciness of the cucumber, while the tender, buttery avocado softens the overall flavor.

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Chicken egg – 1 pc.
• Canned tuna – 1 can.
• Tomatoes – 0.5 pcs.
• Olive oil – 3 tbsp.
• Avocado – 1 pc.
• Fresh cucumber – 1 pc.
• Lemon juice – 1 tbsp.
• Dill – 15 gr.

Cooking process:

Step 1: Open the can of tuna and drain the oil. Squeeze the juice from the lemon yourself; before doing this, first wash the lemon well with hot water. Wash avocado, cucumber, tomato and dill with running water.

Step 2. Cut the avocado lengthwise into two equal parts, remove the pit.Then use a large ice cream scoop to scoop out the pulp from the skin.

Step 3. Cut the avocado into cubes, sprinkle the slices with lemon juice.

Step 4. Also cut the fresh cucumber into small cubes. Add the slices to the avocado.

Step 5. Mash the tuna fillet with a fork. Place the fillets on top of the cucumbers and avocados.

Step 6. Hard-boil a chicken egg, peel it and cut it into slices. Finely chop the dill, thinly slice half a tomato. Drizzle the salad with olive oil, garnish with tomatoes, eggs and dill. It’s ready, you can stir everything just before using. Bon appetit!

Salad with canned tuna, egg and green peas

Salad with canned tuna, egg and green peas is an easy-to-prepare dish with a healthy and affordable composition. You can take fish canned in oil or in its own juice. Peas can also be taken fresh or canned.

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Canned tuna – 1 can.
• Canned peas – 120 gr.
• Table salt - to taste.
• Small red onion – 1 pc.
• Chicken eggs – 2 pcs.
• Mayonnaise – 1 tbsp.
• Parsley - 3-4 branches.
• Green onion – 2-3 feathers.
• Ground black pepper - to taste.

Cooking process:

Step 1. Open the canned peas and drain the juice. Remove tuna pieces from oil. Wash the greens and peel the onions. Boil chicken eggs hard.

Step 2. Mash the tuna fillet into small pieces with a fork.

Step 3. Add the peas to the fillet.

Step 4. Peel the cooled chicken eggs from their shells. Chop one egg very finely into cubes, and cut the second into slices and leave for decoration.

Step 5. Finely chop the red onion and greens with a knife.

Step 6.In a salad bowl, mix all the chopped products, salt and season with ground pepper to taste. Season the salad with mayonnaise.

Step 7. The finished salad with tuna, egg and peas can be served immediately after preparation. Before serving, garnish the appetizer with slices of boiled eggs. Bon appetit!

Salad with tuna, rice, cucumber and egg

Salad with tuna, rice, cucumber and egg is a universal appetizer that can be the basis of a hearty dinner or a decoration for a festive feast. If you want to get not only a tasty, but also a beautiful dish, fold the salad in layers and decorate it to your liking.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 3.

Ingredients:

• Canned tuna – 1 can.
• Boiled rice – 4 tbsp.
• Boiled chicken egg – 4 pcs.
• Fresh cucumber – 3 pcs.
• Mayonnaise - for dressing.
• Hard cheese – 50 gr.
• Green onions - to taste.
• Parsley - to taste.
• Dill - to taste.

Cooking process:

Step 1. Open the canned fish. Drain the oil and mash the fish with a fork. Boil the rice until cooked in advance and cool it.

Step 2. Wash the cucumbers, cut into cubes and add the slices to a common bowl.

Step 3. Peel hard-boiled eggs and cut into small cubes. Wash all the greens and finely chop them with a knife in random order. Place these ingredients in a bowl.

Step 4. Grate the hard cheese on a large-mesh grater. Pour the cheese shavings into a bowl with the already added products.

Step 5. Season the salad with mayonnaise and mix. You can serve the appetizer in a common dish or distribute it into portioned bowls. Before serving, garnish the salad with fresh herbs. Bon appetit!

Salad with tuna, pickled cucumber and egg

Salad with tuna, pickled cucumber and egg is an appetizer with a very original taste.The salad will greatly diversify your menu not only on weekdays, but also on holidays. Even in canned food, tuna retains its properties and remains beneficial to the body.

Cooking time - 30 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Canned tuna – 150 gr.
• Red onion – 100 gr.
• Canned corn – 350 gr.
• Pickled cucumber – 100 gr.
• Dill – 20 gr.
• Table salt - to taste.
• Ground black pepper - to taste.
• Mayonnaise – 100 gr.
• Chicken eggs – 2 pcs.

Cooking process:

Step 1: Drain the canned corn. Boil the eggs hard. Remove the tuna fillet from the oil mixture. Wash the greens and peel the onions.

Step 2. Place the canned corn in a bowl of suitable size.

Step 3: Shred the tuna fillets with a fork and add to the bowl with the corn.

Step 4. Cut the red salad onion into small cubes.

Step 5. Cut the pickled cucumbers into cubes, drain the juice that has released, and transfer the slices to a bowl.

Step 6. Finely chop the dill with a knife and add to the rest of the chopped products.

Step 7. Peel the boiled chicken eggs, then cut them into small cubes.

Step 8. Season the salad with mayonnaise, salt to taste and season with freshly ground black pepper, mix well.

Step 9. Salad with tuna, pickled cucumber and egg turns out very tasty and nutritious. Serve it immediately after it is ready. Bon appetit!

PP salad with tuna, egg and cucumber without mayonnaise

PP salad with tuna, egg and cucumber without mayonnaise will provide you with a tasty, nutritious, and most importantly healthy snack.It also won’t add extra centimeters to your figure. An alternative to mayonnaise can be olive oil, Greek yogurt or a mixture of sour cream and mustard.

Cooking time – 25 min.

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Canned tuna – 100 gr.
• Fresh cucumbers – 3 pcs.
• Tomatoes – 120-150 gr.
• Boiled chicken eggs – 3 pcs.
• Sweet bell pepper – 100 gr.
• Flax seeds - to taste.
• Greens - to taste.
• Onions – 1 pc.

For refueling:

• Olive oil - to taste.
• Lemon – 0.5 pcs.
• Soy sauce - to taste.

Cooking process:

Step 1. Wash fresh vegetables under the tap and dry. Cut the cucumbers into small cubes.

Step 2. Peel the bell pepper and cut into strips. Cut the tomatoes into slices.

Step 3. Peel the onion head. Finely chop the onion and all the greens with a knife.

Step 4. Mix olive oil, juice of half a lemon, and soy sauce in a small bowl. Place all chopped vegetables in a bowl. Remove the tuna fillet from the oil, mash with a fork and add to the vegetables. Pour dressing over salad and toss to coat.

Step 5. Peel the boiled chicken eggs and cut them into 4-6 slices. Place the salad on a plate, garnish with egg slices and sprinkle with flax seeds. Bon appetit!