Tasty salad with canned tuna and vegetables

Kitchen appliances and utensils: bowl, cutting board, knife, flat plate, fork, spoon, sieve.

Ingredients

Step cooking

Cooking dressing

1. Wash one sprig of mint. We tear off the leaves and chop finely and finely with a knife, after crushing a little with your fingers so that the mint gives away all its aromas. Mint gives freshness to the salad.
   
2. Put the mint in a bowl. Add 0.5 tsp to the bowl. salt, and directly with a spoon, rub the mint with salt a little so that it gives as much of its aromas as possible to the salad.
   
3. Add 2-3 tbsp to the bowl. l olive oil, 1 tbsp. l sugar, 2 tbsp. l lemon juice.
   
4. Add black ground pepper to taste (it is better if it is freshly ground pepper in the mill) and 0.5 tsp. oregano.
   
5. Mix well with a fork to get an emulsion. The result is a thick, very tasty and fragrant dressing.
   

Salad dressing

1. My salad head, let it drain water. Take a plate with a flat bottom and tear lettuce leaves on it.
   
2. We clean and wash 2 pcs. shallots. Cut it into thin rings. If you have a large red onion, then it can be cut into half rings. Open the onion rings and spread on top of the lettuce leaves.
   
3. Wash the cherry tomatoes and start spreading them on the salad. If the tomatoes are very small, then they are laid out whole, those that are larger are cut in half. Cherry tomatoes can be replaced with 1 ordinary large tomato, cut into small pieces.
   
4. Quail eggs (7-8 pcs.) Hard boiled. Peel and cut in half. We spread it on the salad. Quail eggs can be replaced with two chicken eggs.
   
5. We open one canned tuna and drain the liquid using a sieve. We break the tuna with our hands and put it in small pieces on top of the salad.
   
6. Olives (40 g) sprinkle a little with olive oil so that they are shiny, and spread on the salad.
   
7. Feta cheese (40 g) is cut into cubes and spread on a salad.
   
8. Mix the dressing again, and pour the salad over it with a tablespoon. All is ready. Before serving, lightly mix the salad directly in a serving plate.
   

Ways of decorating and serving

This salad can be decorated with "bees" from olives and olives. For this, olives are cut in circles. They make up the "bodies", alternating alternately dark and light circles. Then for “heads” medium-sized olives or olives are selected as desired. "Antennae" are made from stalks of parsley. To make "wings", cucumbers are cut into thin circles. For each "wing" is taken 1/3 circle.

Video recipe

This video captures all the stages of cooking a salad with canned tuna.

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