Due to its excellent taste, speed and ease of preparation, canned tuna salad has long won an honorable place in the "piggy bank" of recipes for many housewives.
This snack is popular for a number of reasons: tuna fish does not contain small seeds, the main ingredient does not require preliminary preparation, goes well with many products: eggs, canned corn, beans, peas, vegetables, cheeses.
Step-by-step recipe for canned tuna salad: general principles
For salads, both tuna in oil and tuna in its own juice are suitable. It is enough to open the jar, drain the liquid, chop the tuna meat: usually the product is kneaded with a fork, but you can cut it into small cubes with a knife.
The vegetables that make up the salad are thoroughly washed, boiled if necessary, then they are peeled and ground according to the method specified in the recipe.
Greens are washed, dried, cut. Canned food is taken out of the can, the liquid is drained.
Then form a salad in a large bowl or in portioned dishes, mixing all the ingredients or laying them in layers.
Season tuna salad with canned mainly mayonnaise, less often use a mixture of oil with spices and lemon juice or vinegar dressing.
Decorate the finished snack at your discretion, cherry tomatoes, parsley or dill leaves, slices of fresh lemon look beautiful.
It makes the salad better at one time in small volumes, after a few hours it loses its taste, and its appearance becomes not so appetizing.
1. Portion salad with canned tuna: step by step recipe
Ingredients:
• two fresh cucumbers;
• two fresh tomatoes;
• one can of canned tuna;
• two processed cheese without additives (you can have a small slice of soft sausage cheese).
Salad dressing:
• olive oil - four tablespoons;
• 2-3 tablespoons of freshly squeezed lemon juice;
• ground black pepper, sea salt - ten grams each.
The salad will turn out more aromatic and brighter if you add a little chopped dill to it - here is for everybody, the ingredient is not necessary. A beautiful presentation is obligatory: it is preferable to decorate an appetizer with fresh parsley and lemon slices, and transparent low wide glasses or bowls will become the ideal dishes for a portioned salad.
Cooking method:
1. First, prepare all the necessary ingredients: wash the cucumbers and tomatoes thoroughly, dry them. Open a can of canned tuna, carefully drain the liquid in it, pressing the tuna with a spoon. Transfer canned tuna without liquid onto a flat plate and mash with a fork until smooth.
2. Prepared tomatoes and cucumbers cut into small cubes, processed cheese or sausage cheese, cut into cubes too.
3. Wash the wide glasses you have selected, wipe dry with a towel and put the canned tuna, softened with a fork, in the first layer.
4. On top of the tuna, put a layer of chopped cheese.
5. Put fresh cucumbers in a cube on the cheese, slightly salt with sea salt.
6. Put the tomatoes in a cube on the cucumbers, salt again.
7. Prepare the filling as follows: pour olive oil into a small cup, squeeze the juice of one lemon there (you can squeeze the lemon juice through a juicer or manually). Pour a little black pepper powder, whisk everything with a whisk.
8. Pour a little cooked dressing into each glass with chopped ingredients.
9. Wash fresh dill, chop with a knife, sprinkle it with salad in each glass.
10. Wash the parsley too, beautifully put one or two leaves in each cup.
11. Cut the half of the lemon into thin semicircles and put one half in each cup.
12. Place portioned salads in the refrigerator for half an hour to insist.
13. Serve to the table right in the bowls, put slices of brown bread next to the breadbox. And also near each glass with salad put a glass of wine with white dry wine.
2. Canned tuna salad: step by step recipe with egg and corn
Ingredients:
• canned tuna - 1 can;
• one small onion head;
• canned corn;
• four chicken eggs;
• three medium potato tubers;
• 170 grams of any mayonnaise;
• six pieces of cherry tomatoes;
• two stalks of green onions.
You will also need about a quarter cup of vegetable oil for stewing onions and five to seven branches of green parsley and dill to decorate the salad. And, of course, take a pinch of finely ground salt and to taste black ground pepper.
Cooking method:
1. Peel the potatoes, wash them, put them in a small saucepan with cold water, add salt. Cook first on high heat, then, having removed the foam, reduce the flame and cook until cooked. When the potatoes become soft, drain the broth, cool the potatoes and cut into small cubes. If the potato is young, you can boil it directly in the peel, rinsing thoroughly beforehand, then cool, peel and chop.
2. Wash the eggs, put them in a small bowl of water and cook over medium heat for about five minutes. After the allotted time, drain the hot water and fill the eggs with cold water, hold them in it for ten minutes, so that they cool and easier to clean. Cut the cooled and peeled eggs finely with a knife.
3. Peel the onion head, wash, chop, put in a pan with warmed sunflower oil, adjust the medium heat and sauté the vegetable to a light brown color. And to make the onion brown faster, salt a little while roasting. After steaming, gently transfer the onion with a slotted spoon to a clean plate. Do not over-fry with oil, the salad will be too fat.
4. Open a can of canned tuna, drain the liquid, put the tuna on a plate and mash it with a fork into the pulp.
5. Open a can of canned corn, tilt the corn in a colander so that the glass is liquid.
6. Wash fresh dill and parsley, chop with a knife.
7. Lay in a deep cup all prepared ingredients in the following order: chopped potatoes, fried onions, finely chopped eggs, tuna, canned corn (leave some corn to decorate the salad), sprinkle with chopped herbs, salt, pepper. Add mayonnaise.
8. Thoroughly mix all the ingredients and put in a deep salad bowl, smooth the surface with a spoon, sprinkle with the remaining canned corn.
9. Wash the cherry tomatoes, cut in half and beautifully lay on the edges of the salad.
10. Wash the green onions, chop and sprinkle the salad on top of them. Garnish the appetizer with sprigs of parsley.
11. Close the finished salad with a lid, let it brew, removing it for a few minutes in the refrigerator.
3. Canned tuna salad: step by step recipe with pasta and red beans
Ingredients:
• one small package of any pasta (preferably in the form of a spiral);
• canned tuna and canned red beans - 1 can each;
• two onions;
• parsley - 4 branches;
• Dutch or Russian cheese - a small piece.
Also take 40 ml of acetic acid and three stalks of green parsley to decorate the finished salad.
Cooking method:
1. First, cook the pasta. For this recipe for canned tuna salad, take a spiral pasta, but if you don’t have one, you can use any. On a medium heat, put a pot of salted cold water, bring to a boil with the lid closed, pour the pasta, cook for about eight minutes on low heat, no more so that they do not boil. Put the cooked pasta in a colander, rinse with cold water so that they do not stick together in the salad (you can add a little vegetable oil to the washed pasta).
2. Prepare the dressing: pour acetic acid into a small bowl, add fine salt, pepper, mix thoroughly.
3. Open a jar of canned tuna, put it on a plate, drain the liquid, and mash it into a homogeneous gruel.
4. Peel the onions, chop them into crumbs, rinse and chop the parsley, grate the cheese on a grater with small teeth.
5. Open a can of red canned beans, drain the liquid.
6. In a deep bowl, mix the fish gruel and boiled pasta, onions, parsley, cheese and beans.
7. Pour the prepared vinegar dressing into the salad, close the lid and leave for a few minutes to insist.
8. Well-made salad with canned tuna, pasta and red beans, slide the slide into a salad bowl, garnish with sprigs of dill and parsley on top. If desired, sprinkle with grated cheese. Place a plate of brown bread next to the salad. For this appetizer, a glass of semi-dry red wine will be an excellent treat.
Step-by-step recipe for canned tuna salad
- Any salad will be delicious if you use only fresh products for its preparation. Take canned products only from a trusted manufacturer.
- Ordinary eggs in a salad can be replaced with quail eggs.
- It is better to use not a store-bought, but mayonnaise made at home from eggs, mustard and butter for refueling.
- Do not add too many extra ingredients with a pronounced flavor to the salad, so as not to interrupt the delicate taste of the tuna itself. Enjoy your meal.
