12 recipes for canned tuna salads: preparing “as in a restaurant”

Tuna is very beneficial for the human body. This fish has many minerals and vitamins. She is considered the champion in the content of essential fatty acids, such as Omega-3, Omega-6. Moreover, even in canned form, all these components are almost completely preserved.

3 tips from the chef

Tuna salad can completely dispel the myth that healthy food is never tasty. This fish is considered a delicacy, recognized by true gourmets. And doctors and nutritionists, due to the content of nutrients and low calorie content (96 kcal per 100 g of the product preserved in their own juice), recommend using it with reduced immunity, obesity and to strengthen the myocardium.

When preparing dishes with tuna, try to follow three simple recommendations.

1. Canned food. On sale you can find fish in various sauces, butter or in your own juice. All these canned foods are tasty and healthy. But for those who adhere to a diet, a product without oil is recommended. It has a lower calorie content.
2. Ingredients. Tuna is able to harmoniously combine with any products. Especially he benefits from a combination with herbs, eggs, vegetables. But you should not add many different components. In such "loaded" recipes, the refined taste of fish is lost.
3. Gas station. By tradition, mayonnaise is used for salad. Adherents of a healthy diet have revised such rules. There are new light refills, which are prepared on the basis of vinegar, lemon juice, olive.

Recipe Selection

Chefs presented a lot of delicious salads with healthy and hearty tuna. This fish can be combined with cereals, vegetables, cheese, even fruit. And in each new role, tuna takes on a special piquancy.

Egg cucumber

Composition:

• canned tuna - 240 g;
• boiled egg - four pieces;
• fresh cucumber - two medium vegetables;
• lettuce - 15 sheets;
• tomatoes - two to three fruits;
• greens, salt;
• lemon juice - 5 g;
• Dijon mustard - 15 g;
• olive - 50 ml.

How to cook

1. Cut the cucumbers into small cubes.
2. When slicing tomatoes, remove the liquid part with seeds so that the salad does not “float” in the future.
3. Dice the egg.
4. To prepare the sauce, mix mustard with olive oil, add lemon juice to the mixture. Focusing on your taste, you can salt or add pepper to the dressing.
5. Put lettuce leaves on a dish so that they form a large circle.
6. Sprinkle chopped cucumbers in the center of the leaves.
7. Wrap them in chopped tomatoes.
8. Pour the chopped eggs onto the cucumbers, and lay the tuna on top according to the principle of small islands. At the same time, try not to touch the large circle formed by the tomatoes.
9. Pour the entire structure with dressing.

Hastily

Composition:

• canned tuna - 240 g;
• boiled egg - four pieces;
• mayonnaise - 60 ml;
• bell pepper - two fruits.

How to cook

1. Eggs, pepper - cut into small cubes.
2. Divide the fish into pieces.
3. Mix all the ingredients.
4. Season to taste with mayonnaise.
5. Add spices to taste.

With chinese cabbage

Composition:

• tuna - 240 g;
• purple onion - one head;
• Beijing cabbage - one forks;
• sour cream - 80 ml;
• mayonnaise - 80 ml;
• fresh cucumber - one or two vegetables.

How to cook

1. Remember the fish in a separate bowl with a fork or divide it into portions.
2. Cut the cucumber into thin half rings.
3. Chop Beijing cabbage with small chips.
4. Stir sour cream, a pinch of salt and mayonnaise.
5. Cut the onion into rings, if the onion is very wide, then into half rings.
6. Combine the ingredients, fill them with sauce. Shuffle.
7. Garnish the dish with greens.

With avocado

Composition:

• canned food - 240 g;
• tomato - one average fruit;
• arugula - a bunch;
• avocado - one thing;
• garlic - one clove;
• lemon juice - one tea boat;
• olive oil - one teaspoon.

How to cook

1. Peel the avocado from the green peel, then cut into two halves, remove the stone.
2. Mash the pulp with a fork or chop in a blender.
3. Add salt, pepper, sprinkle with lemon juice, pour olive oil, then mix thoroughly.
4. Put the flesh of the avocado on the dish, forming the first layer.
5. Make a cruciform incision on the tomato, pour boiling water over the fruit.
6. Carefully peel the peel from the tomato.
7. Cut the tomato into small cubes.
8. Put a layer of tomato on the avocado.
9. Pour the liquid out of the tuna, and mash the fish itself with a fork in a separate plate.
10. Put the tuna on top.
11. Garnish the dish with arugula.

With corn and celery

Composition:

• canned fish - 240 g;
• cucumber - two vegetables;
• lettuce leaves - a bunch;
• celery - four thick stems;
• an egg - two;
• corn - 425 g.

How to cook

1. Chop celery.
2. Tear lettuce leaves into small pieces.
3. Cut eggs on a cutting board.
4. Cut the cucumbers into small slices.
5. Drain the juice from the can into the gravy boat.
6. Divide the fish into pieces.
7. In a salad bowl, mix all the ingredients, add the corn.
8. Season the dish with tuna juice

Rice

Composition:

• rice - 120 g;
• canned corn - 240 g;
• an egg - three pieces;
• tuna - 240 g;
• onions - one head;
• mayonnaise - 80 g.

How to cook

1. Initially, cook rice by boiling it in salted water.
2. While the cereal is cooling, prepare the eggs by cutting them into small pieces.
3. Mash tuna with a fork.
4. Chop the onion finely.
5. Mix fish with rice, egg, onion.
6. Add the corn, season the dish with mayonnaise.

Pasta and bean

Composition:

• tuna - 150 g;
• pasta - 120 g;
• olives - ten pieces;
• white canned beans - 240 g;
• red onion - half the head;
• cilantro or parsley - a small bunch;
• tomatoes (preferably cherry) - 220 g;
• olive oil - three tablespoons;
• lemon - half a citrus;
• granular mustard - a teaspoon.

How to cook

1. Boil pasta in salted water.
2. In a gravy boat, combine mustard with olive, squeeze the juice of lemon, pour salt, pepper.
3. Cut the cherry into quarters, cut the olives into rings.
4. Chop onion and herbs.
5. Disassemble the fish into pieces.
6. Mix fish with vegetables and pasta, add beans.
7. Pour in the dressing, mix.

Potato

Composition:

• potatoes (boiled) - six pieces;
• fresh cucumber - three vegetables;
• mustard (grain) - three tablespoons;
• olive oil (cold pressed only) - one and a half tablespoons;
• tuna - 240 g;
• wine vinegar - one and a half tablespoons;
• dill - a small bunch;
• olives - 50 g.

How to cook

1. Peel the cucumbers, cut lengthwise into two halves.
2. Using a spoon, carefully scrape the seed cores.
3. Slice the cucumber boats.
4. Mix cucumber cores with pepper, salt, vinegar, olive, add salt and beat in a blender.
5. Enter the mustard seeds in the resulting cucumber dressing.
6. Dice warm potatoes.
7. Divide the fish into pieces with a fork. Mix it with vegetables.
8. Dress salad with sauce.
9. For decoration, use fresh dill and olives, cut into rings.

Dietary without mayonnaise

Composition:

• tuna - 240 g;
• lettuce leaves - ten pieces;
• boiled egg - two pieces;
• pitted olives - 120 g;
• olive oil - 30 ml;
• vinegar - 15 ml.

How to cook

1. Mix vinegar and olive, add pepper and salt to taste.
2. Tear lettuce leaves into pieces.
3. Divide the fish into slices.
4. Cut olives in half.
5. Chop the eggs.
6. Mix vegetables with fish, season with olive-vinegar sauce.

In tartlets

Composition:

• an egg - three pieces;
• tuna - 240 g;
• pickled cucumbers - two pieces;
• red onion - one head;
• hard cheese - 120 g;
• dill - 12 branches;
• olives - six pieces;
• mayonnaise - 50 g;
• sour cream - 50 g;
• tartlets - 12 baskets;
• lettuce leaves (small) - 12 pieces.

How to cook

1. Be sure to drain all the liquid from the can.
2. Mash the fish.
3. Grate the eggs.
4. Chop the cucumbers.
5. Finely chop the onion, scald it with boiling water to eliminate excess bitterness.
6. Grate the cheese.
7. Mix sour cream with mayonnaise, add spices to taste.
8. In a separate bowl, mix the tuna with eggs, cucumbers and onions.
9. Season with sour cream sauce.
10. Lay the tartlets on the table.
11. Put a lettuce leaf at the bottom of each basket.
12. Now put the salad on the tartlets.
13. Sprinkle cheese on top.
14. Cut olives into two halves.
15. Garnish each basket with olive, dill sprig.

Apple and pineapple

Composition:

• potatoes - four root crops;
• tuna - 240 g;
• canned pineapple - six rings;
• apple (choose fruit with sourness) - one;
• an egg - four pieces;
• garlic - one clove;
• mayonnaise.

How to cook

1. Pineapples cut into slices.
2. Remember the fish with a fork.
3. Cut eggs, apple and potatoes into strips or cubes.
4. Chop the garlic with a knife.
5. Mix components, season with mayonnaise.

With yogurt

Composition:

How to cook

1. Remember the fish flesh with a fork.
2. Chop the eggs and onion into pieces.
3. Mix the ingredients, add salt.
4. Season the salad with yogurt.

Remember one more little tip. The taste of the future dish is largely dependent on the fish. Therefore, stop your choice only on tasty, already tested canned food.

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