Salads with canned tuna

You can make a huge variety of canned tuna salads. This fish is good in almost any combination: with vegetables, cheese, herbs, eggs and many other ingredients.

Salad with canned tuna and egg - classic recipe

The classic version of a salad with canned tuna, perhaps, can be called a version based on raw vegetables, herbs and eggs - this is the set of products that contains all the important nutritional elements.

1. 
   How to make a classic salad with canned tuna? Boil the eggs until the yolk is firm - this will take eleven to twelve minutes. Cool them, peel them and cut them into neat longitudinal quarters.
2. 
   We wash the tomatoes, dry them and cut out the trace from the stalk. Cut each tomato into thin, even slices.
3. 
   We recommend using the red variety of onions, as they are much softer and more delicate in taste. We peel it and cut it into thin translucent rings.
4. 
   Strain the capers from the liquid.
5. 
   We also remove the olives from the marinade. If necessary, cut out the bone.
6. 
   Place washed and dried lettuce leaves on portioned plates or a common serving dish. Place egg and tomato slices on them alternately. Place tuna pieces on top. Then add olives, capers and red onions. Drizzle the salad with olive oil and sprinkle with lemon juice. Sprinkle with salt and ground black pepper. Serve the salad immediately after preparation, before the vegetables lose their freshness.

Bon appetit!

Simple and quick salad with tuna, egg and cucumber

A great quick and nutritious salad. It turns out satisfying thanks to tuna and eggs, and also refreshing thanks to fresh cucumber. This salad can be stuffed into pita bread or pancakes - it will be an acceptable option for healthy fast food.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Tuna canned in its own juice – 150 gr.
• Boiled eggs – 3 pcs.
• Cucumbers – 1 pc. medium size.
• Mayonnaise – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Greenery - for decoration.
• Cooking process:

1. First boil the eggs hard and let them cool.Peel and cut into small cubes using a knife or egg slicer.

2. Wash the cucumber, dry it with a towel and cut off the ends on both sides. If the vegetable is old, then cut off the peel and remove the coarse seeds. Cut the vegetable into small cubes, similar to an egg.

3. Open the can of tuna, drain the liquid, and mash the fish into small pieces with a fork.

4. Place all the prepared ingredients into the salad bowl: chopped eggs, slices of cucumber and mashed tuna. Add ground black pepper for flavor and lightly salt. Add mayonnaise and mix.

5. Place the salad in a serving salad bowl and serve. If desired, the surface can be decorated with greenery.

Bon appetit!

How to make a delicious salad with canned tuna, tomato and egg?

An easy, healthy salad that you can prepare every day. It is done very quickly and benefits the body. Tuna can be used either in oil or in its own juice - depending on taste preferences. You can also add any additional vegetables to the specified set of products: olives, cucumbers, grated carrots, etc.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Tuna canned in its own juice – 150 gr.
• Boiled eggs – 2 pcs.
• Tomatoes – 3 pcs. medium size.
• Bell pepper – 1 pc. medium size.
• Salad mix of greens – 75 gr.
• Olive oil - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Balsamic vinegar - to taste.

Cooking process:

1. Wash the salad mix and dry it on a towel. Place on the bottom of a serving dish or in portions on each plate.

2. Wash and dry the tomatoes and bell peppers.Cut out the stem of the pepper and remove the seeds. Cut the pulp into small pieces. Cut the tomatoes into thin slices.

3. Place the tomatoes and peppers on top of the green “pillow”.

4. Hard-boil the eggs in advance and cool. Peel and carefully cut into longitudinal slices. Open the can of tuna and drain the liquid. Mash the fish with a fork.

. We distribute tuna on top of the tomatoes, and then place slices of boiled eggs on it. Sprinkle the salad with salt and ground black pepper. Drizzle with olive oil and drizzle with balsamic vinegar. Serve immediately after preparation.

Bon appetit!

PP diet salad with canned tuna

Dietary does not mean tasteless. This salad is proof of that. Juicy, bright, rich. Fresh vegetables in combination with tuna and beans form an impeccable composition of healthy vitamins and microelements and contain a lot of fiber and protein. The salad will fit perfectly into a healthy nutrition menu.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Tuna, canned in its own juice – 180 gr.
• Canned beans – 150 gr.
• Cherry tomatoes – 10 pcs.
• Cucumber – 1 pc. medium size.
• Olives – 10 pcs.
• Olive oil - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Lemon juice - to taste.

Cooking process:

1. Wash cherry tomatoes and cucumbers and dry them. Cut the tomatoes into two parts. Cut the cucumber into thin strips. If the olives have a pit, cut it out.

2. Open the can of tuna and drain the liquid. Mash the fish flesh with a fork.3. Place the canned beans in a colander and let the excess liquid drain.

4. Combine cherry halves, cucumber strips, canned beans and mashed tuna in a salad bowl.Sprinkle with salt and ground black pepper. Drizzle with olive oil to taste and sprinkle with lemon juice. It is recommended to serve this salad immediately after preparation, while it is juicy and fresh.

Bon appetit!

Step-by-step recipe for making tuna and avocado salad

Tuna and avocado are an ideal combination both in terms of taste and balanced composition. We make a salad based on this combination. For juiciness and freshness, add cucumbers and a dressing based on lemon juice. For piquancy, we take pickled red onions and capers. We will traditionally serve the salad on a “bed” of fresh herbs.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Tuna, canned in its own juice – 200 gr.
• Salad mix of greens – 100 gr.
• Avocado – 1 pc. medium size.
• Cucumber – 1 pc. medium size.
• Red onion – ½ pc. medium size.
• Capers – 1 tbsp.
• Olive oil – 5 tbsp.
• Apple vinegar – 2 tbsp.
• Dill – 1 small bunch.
• Ground black pepper - to taste.
• Salt – a pinch.
• Lemon – ½ pc.
• Mustard – 1 tbsp.

Cooking process:

1. Rinse the lemon with hot water to increase juice secretion. Cut the citrus in half and squeeze the juice from one half into a bowl. Remove the seeds.

2. Add mustard and olive oil to lemon juice (2 tbsp from the total amount). Stir until smooth.3. Drain the excess liquid from the tuna and separate the flesh into small pieces. Place them in the prepared dressing, add capers, stir and let stand for five to ten minutes so that the fish is soaked in the aromatic liquid.

4. Wash the cucumber and dry it. If the peel is too rough, cut it off. Cut the vegetable into thin pieces.

5.Wash the avocado and dry it. Remove the pit and cut off the peel. Cut the pulp into small slices.

6. Peel the red onion and cut into thin half rings. Place them in a bowl, pour apple cider vinegar and marinate for ten to fifteen minutes, stirring occasionally.7. Wash the dill, dry it and finely chop it with a knife.

8. Place salad mix of greens on a serving plate. Sprinkle with lemon juice and pour over the remaining olive oil. Salt and pepper. Place chopped cucumber, avocado and tuna in dressing on top. Sprinkle with chopped dill. Lastly, add half rings of pickled red onion. Serve immediately after preparation.

Bon appetit!

Layered salad with canned tuna and corn

The ingredients for this salad can be found in any refrigerator. But, despite the completely simple composition, the dish turns out to be very impressive. The whole secret is in forming the snack in even layers. We decorate the surface with a generous sprinkling of herbs and a slice of lemon, which not only visually decorates, but also gives a fresh, spicy aroma. We recommend serving the salad in portions to reveal a beautiful cut of the appetizer.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Tuna canned in its own juice – 1 can.
• Canned corn - 1 can.
• Fresh cucumbers – 2 pcs. medium size.
• Eggs – 2 pcs.
• Mayonnaise – 4 tbsp.
• Parsley – 1 bunch.
• Green onion – 1 bunch.
• Lemon - for decoration.

Cooking process:

1. Drain the liquid from the tuna and mash the flesh with a fork. Place the resulting mass on the bottom of a deep salad bowl in an even layer.

2. Lubricate with a small amount of mayonnaise.3. Place the corn in a colander and let the juice drain.Place the grains on top of the tuna and level it out.

4. Cover with a thin layer of mayonnaise.

5. Wash and dry the cucumbers. Cut into small cubes. Spread them in an even layer on top of the corn.

6. Again make a thin layer of mayonnaise.7. Grate the boiled eggs on a coarse grater and pour the next layer onto the cucumbers. Align.

8. Wash the parsley and green onions and dry them. Chop the prepared greens with a knife and place the last layer on the eggs. Align. Decorate the surface with a thin slice of lemon. Let the finished salad stand for an hour in the refrigerator so that the layers are soaked.

Bon appetit!

A simple and delicious recipe for salad with tuna and Chinese cabbage

It is better to prepare this salad immediately before serving in order to preserve the freshness of Chinese cabbage as much as possible. Preparation does not take much time - everything will take no more than fifteen minutes. The salad is good as an appetizer for lunch, as well as a light dinner. Thanks to tuna and eggs, satiety is guaranteed.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Tuna canned in its own juice – 1 can.
• Peking cabbage – 100 gr.
• Fresh cucumbers – 2 pcs. medium size.
• Eggs – 2 pcs.
• Mayonnaise – 2 tbsp.
• Olives – 4 pcs.
• Soy sauce – 1 tsp.
• Salt - to taste.

Cooking process:

1. Separate Chinese cabbage into leaves, wash and dry. We cut off the thickened areas. Shred the cabbage as thinly as possible. Lightly knead the chopped mass with your hands to release a little juice.

2. Drain the liquid from the tuna and mash the flesh with a fork. Mix the resulting fish mass with chopped Peking fish.3. Cut the boiled eggs into small cubes. Cut the cucumbers into thin strips. Add eggs and cucumbers to the salad.

4. Add mayonnaise and soy sauce and mix.

5. Transfer the finished salad to a salad bowl and decorate the surface with olives.

Bon appetit!

How to prepare a delicious salad with canned tuna, cheese and egg?

A bright and juicy salad with a distinct taste of tuna and cheese. We arrange the ingredients in layers to make the appetizer look more impressive. For convenience, we recommend using a baking ring or springform cake pan. After cooking, be sure to let the dish soak in the refrigerator.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Tuna, canned – 1 can.
• Onions – 1 pc. medium size.
• Hard cheese – 170 gr.
• Boiled eggs – 4 pcs.
• Mayonnaise - to taste.
• Apple cider vinegar – 3 tbsp.

Cooking process:

1. Peel the onions. Cut into small transverse cubes. Place them in a bowl and fill them with apple cider vinegar. Let marinate for five to ten minutes, after which we drain the vinegar and squeeze the onion.2. Grate hard cheese on a grater with small holes.

3. Cut the boiled eggs and remove the yolks. Grate the whites without yolks on a coarse grater.

4. Three yolks on a fine grater separately.5. Drain excess liquid from the tuna and mash the flesh with a fork.6. Place a cooking ring on the bottom of the serving dish. Place the grated whites into it and smooth it out. Lubricate with a thin layer of mayonnaise.

7. Spread a layer of tuna on top, and a layer of onions on top.

8. Grease with mayonnaise again.

9. Place a layer of grated cheese and level it out.10. Repeat a thin layer of mayonnaise.

11. The final layer is grated yolks. Cover the ring with cling film and place the dish with the salad in the refrigerator for a couple of hours to soak.

12.After soaking, remove the film and ring, serve the salad to the table.

Bon appetit!

Step-by-step recipe for making tuna and bean salad

If you need to quickly make a nutritious tuna salad, you'll love this option. Combined with beans, tuna provides long-lasting satiety. To dilute the rich taste of protein products, add a little onion and herbs. This is a great option for a light dinner or a “proper” snack during the day.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 2.

Ingredients:

• Tuna, canned – 1 can.
• Onions – ½ pcs. medium size.
• Garlic – 1 clove.
• Parsley – 5 branches.
• Dijon mustard – ½ tsp.
• Mixture of ground peppers - to taste.
• Olive oil – 3 tbsp.
• White wine vinegar – 1 tbsp.
• Boiled eggs – 1 pc.
• Cherry tomatoes – 2 pcs.
• Frisse salad – 6 pcs.
• Canned beans – 1 can.
• Salt - to taste.

Cooking process:

1. Place the beans on a sieve and let the juice drain. Place the beans in a salad bowl. Peel the onions, cut them into thin half rings and place them on the beans.2. Drain excess liquid from the tuna and mash it into small pieces with a fork. Add to beans and onions. Chop the parsley and garlic and place in a salad bowl.

3. Prepare the dressing: in a small container, mix olive oil, mustard, wine vinegar and a mixture of peppers.

4. Season the salad with the resulting liquid and mix. Add salt to taste.

5. Place frisse lettuce leaves on a plate. We put the prepared tuna and bean salad on them. Decorate the dish with cherry tomatoes cut into halves and quartered boiled eggs.Bon appetit!

Quick and easy salad with canned tuna and rice

This salad can replace lunch.The composition includes rice, tuna, eggs and vegetables - this is a complete set of products for obtaining proteins, fats and carbohydrates. To prevent the salad from turning out too fatty, we recommend using tuna in its own juice. The recipe uses pickled cucumber, but you can also add fresh cucumber if desired. Don’t forget about greens, because they provide both a fresh aroma and additional vitamins.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Tuna canned in its own juice – 1 can.
• Raw rice – 4 tbsp.
• Pickled cucumbers – 2 pcs. medium size.
• Eggs – 2 pcs.
• Green onions – ½ bunch.
• Dill – ½ bunch.
• Canned peas – 4 tbsp.
• Mayonnaise – 4 tbsp.
• Salt - to taste.

Cooking process:

1. Boil the specified amount of rice in salted water until fully cooked. Place it in a colander, let the broth drain and cool completely.

2. Drain excess juice from the tuna and mash the fish into small pieces with a fork.

3. Cut pickled cucumbers into small cubes. If a lot of juice comes out during cutting, be sure to drain it.

4. Cut the boiled eggs into small pieces.

5. Wash green onions and dill, dry and chop with a knife.

6. In a salad bowl, combine rice, chopped eggs, mashed tuna, chopped pickled cucumbers, chopped herbs, green peas and mayonnaise. Stir, taste and add salt if necessary.

7. Serve the salad immediately after preparation.

Bon appetit!