Argentine salad with canned tuna recipe. Simple and delicious salads with canned tuna

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Classic tuna salad

If we talk about the classic canned tuna recipe for Americans, then this is something like our snack sandwich spread.

Mash the tuna, add a lot of mayonnaise, salt, a little finely chopped celery stalk, sometimes lightly chopped herbs and mix until a homogeneous mass.

So much for the classics. The mixture is spread on pieces of vegetables and croutons, wrapped in thin pancakes and placed in a cut bun.

Tuna sandwich - what Hollywood movie about a big family could do without this school breakfast? The ordinary spread described is between two pieces of bread.

Somehow all this is boring... And poor thing, don’t you think? And you certainly can’t call it diet food. A lot of mayonnaise and salt, little fiber, a minimum of colors, vitamins and drive from contrasting combinations.

We offer you others - much more interesting! - recipes in the hope of introducing canned tuna into your menu. We count on you to make the right choice from the store shelf - only light varieties (!).

All the colors of summer in a healthy salad

We need (for 5-6 servings):

Canned tuna (light) - 150-180 gr
Large lettuce leaves - 2 pcs.
Sweet pepper (red) - 1 pc.
Large olives without pits - 5-8 pcs.
Parsley (or cilantro) - 4-5 sprigs
Canned corn - 2 tbsp. heaped spoons
For the sauce: Activia yogurt (non-drinkable, thickened, in a low box), granulated garlic (or 2 cloves of fresh garlic), salt and seasonings to taste.

How we cook.

We follow the principle of dietary salads - noticeable chopping of ingredients. In fact, this is how we get a bulky dish and help digestion, because it becomes easier to chew the salad.

How we grind the ingredients: We cut lettuce leaves with a knife into narrow and short strips (after removing the thick middle part), olives into quarters, and peppers into small pieces. Drain the water from the tuna and mash the meat with a fork. We chop the greens with a sharp knife - randomly in size (we like it when we can feel the parsley).

The sauce is simple and low in fat: Add garlic to Activia (either granulated or fresh, passed through a press), add salt to the mixture and sprinkle with your favorite seasonings. It’s a rare occasion when everything from red paprika to Italian mixture will be at your disposal.

Combine the cuts, add corn, pour sauce. Voila! It’s a joy for the eye, and it’s no hindrance for the figure, and the light ingredients are a complete benefit!

Simple and satisfying tuna in Russian

We need (for 4 servings):

Tuna (light) canned in its own juice - 1 can (150-180 g)
Pickled cucumbers - 2-3 pcs. medium size
White onion (or blue) - 1 pc. (small)
Boiled eggs (hard-boiled) - 3 pcs.
Mayonnaise - 3 tbsp. spoons

How to cook.

Three eggs on a coarse grater, cut cucumbers and onions into small cubes, mash the tuna pulp with a fork (drain the water from the can). Mix the ingredients, add salt and pepper - and you’re ready to eat!

Canned corn fits perfectly into this salad - 2-3 tablespoons.

Ideally, it would be better for the dish to sit for 10-15 minutes before serving. This is the right finishing step for any salad from our selection.

Minute salad with boiled egg

We need (for 4 servings):

Preparation.

Can this super-fast activity be called “cooking”? A rhetorical question. They built it, put it together, cooked it up, mixed it - it goes much better with a five-minute salad.

Chop all the ingredients with a fork, mix, salt, pepper and generously sprinkle with paprika. You haven't finished reading yet, but we've already done it!

Serve with saltine crackers or thickly on a slice of toasted white bread. A sweet twist to any salad with canned tuna in a classic recipe with heavy chopping: with a flick of the hand, the salad turns... into a snack spread!

A secret for those who don’t like exotic fruits.

You can easily do without avocados: the taste and speed of cooking will not be affected. Take any hard cheese and cut it into small cubes. Or canned white beans, be sure to add soy sauce to the dressing. Nourishing, simple, versatile!

Spring tuna with tomatoes and beans

This recipe impresses with its simplicity. First you prepare almost the most famous salad with cucumbers and tomatoes, and at the end you add tuna meat and canned beans to it. Chop the vegetables as you like, drain the canned water, crush the tuna with a fork, and add the beans as is. Season with olive oil, lemon juice, salt and spices. Nourishing, fast and beautiful! Lots of protein and not a lot of calories.

Watch how a charming girl who managed to lose significant weight on proper nutrition prepares this dish:

Greek tuna with olives

What we need (for 4 servings):

Tuna (light) - 150 grams (canned in its own juice)
Bell pepper - 1 pc. (red)
Pitted olives - 5-8 pcs.
Pickled capers (medium or small) - 1 tbsp. spoon
Blue onion (Crimean) - ½ medium-sized onion
Parsley (coarsely chopped) - 1 tbsp. heaped spoon
Mayonnaise - 2 tbsp. spoons
Lemon juice - 1 tbsp. spoons
Salt, pepper - optional (most likely you won’t want it)

Let's cook simply!

Drain the juice from the can and mash the tuna with a fork.

Cut the pepper and blue onion into small cubes, olives into 4 parts.

If you haven’t tried capers yet, it’s time to find out and feel free to add them to a new savory dish.

Mix all the ingredients, season with mayonnaise and lemon juice, salt and pepper - everything is ready!

Be aware that capers may have a noticeably salty taste. Add half the usual amount of salt at the very end and taste.

An effective presentation of the salad is in a cross-cut tomato on a bed of any lettuce leaves. You will need 4 large tomatoes, a sprig of mint, herbs for lining and a few strokes with a tablespoon.

New classic with cucumbers and apple

We offer you a Russified version of the classic tuna salad with which we started our story. The Americans had tuna, mayonnaise and a stalk of celery... Not a lot.

Let's bring the picture to life and spare no imagination. Add to a standard can of tuna in its own juice half a green apple, 3 hard-boiled eggs, 3 medium cucumbers, 3 stalks of celery, 1/3 large blue onion. Chop all the vegetables into small cubes, mix with tuna, season with mayonnaise (2 tablespoons), salt and pepper to taste. The recipe sparkled with a new taste and became noticeably lighter per serving!

Sea and river inhabitants have many benefits for the human body, so they should be eaten as often as possible. Fish is considered especially valuable, but it is not always possible to buy fresh, so canned food comes to the rescue. They are well suited for both hot dishes and cold appetizers. One of the simplest is tuna salad in its own juice.

How to make tuna salad

Working with canned food, according to professionals, is much easier than working with fresh fish - the tuna mass is already ready for use and does not require heat treatment or even marinating. The only thing you need to do is dump it on a grated surface to get rid of excess liquid. Afterwards, you can start preparing the salad with canned tuna according to the chosen recipe. A few recommendations:

Make sure you choose the right canned product: nothing but fish and salt in the ingredients, the presence of the letter “P” on the lid. About 90 days have passed since production.
The most delicious salad will be made with canned white tuna, which can be recognized by the “albacore” mark.
If you are wondering how to prepare a diet salad, buy canned tuna in its own juice. This fish has a high degree of fat content, which increases several times more with oil.
Choose canned goods from Italy or Spain. Japanese ones will be good. Russians always use frozen products, Thailand and Seychelles are guilty of dark meat.
Check the condition of the canned fish piece: it should not be flaky or consist of several small pieces - this is a sign of fake or poor quality meat.

Canned tuna salad recipe

Cold fish dishes are always very nutritious, even if they consist mainly of greens. Depending on the ingredients, they can look like a very light appetizer served in portions, or very similar to a full meal, especially if served warm. Check out the tuna salad recipes below to see how versatile they can be.

With egg

This classic protein composition fits perfectly even into a diet menu, and despite its low calorie content, it is nutritious. Pair this tuna and egg salad with boiled or steamed brown rice for a light yet filling lunch. You can cook similarly with frozen fish, which is pre-baked.

Ingredients:

quail eggs – 4 pcs.;
a can of canned tuna;
celery stalks – 2 pcs.;
salad leaves – 3-4 pcs.;
low-fat sour cream – 1 tbsp. l.;
salt.

Cooking method:

Wash the quail eggs well, cook until the yolk is firm: put in boiling water and hold for exactly 4 minutes.
Remove the fish from the jar and allow the liquid to drain. Cut into large pieces.
Also cut the cooled eggs, but into halves.
Chop the celery stalks and fry in a dry frying pan.
Tear lettuce leaves and greens with your hands.
Combine all products, add salt and sour cream.

With cucumbers

You can make a delicious fish dish if you add some boiled potatoes, fresh grated carrots and a crisp salad mix. It is best to season with mayonnaise, but if you don’t like it, you can use sour cream. This salad with canned tuna and cucumber is an excellent substitute for a full meal, as it is highly nutritious. If desired, it can be served warm.

Ingredients:

canned tuna – 190 g;
carrot;
pickled cucumbers – 2 pcs.;
potatoes – 1 pc.;
salad mix – 50 g;
mayonnaise – 3 tbsp. l.;
fresh dill;
salt, spices.

Cooking method:

Boil the potatoes without peeling them. Let cool.
Cut the cucumbers into small cubes, grate the carrots coarsely.
Make the dressing: beat mayonnaise with spices and chopped dill, add chopped salad mix.
Cut potatoes in the same way as cucumbers. Place on the bottom of the salad bowl.
Distribute food on top in layers - pieces of fish, cucumbers, carrots. Between them, be sure to refuel.
Let sit for half an hour before serving.

With cucumber and egg

Some sources attribute Italian roots to this recipe, while others give the finished dish the name “Nice”. Which country does this salad with tuna, cucumber, and egg belong to, and whether there is anything “Mediterranean” in it besides black olives is unknown. However, the dish is very tasty and deserves the attention of every housewife who appreciates interesting salad recipes.

Ingredients:

purple bulb;
vinegar - 1 tbsp. l.;
medium sized cucumber;
eggs 2 cat. - 2 pcs.;
fresh olives – 10-12 pcs.;
cherry tomatoes – 4-5 pcs.;
salt pepper;
olive oil.

Cooking method:

Chop the onion into half rings. Pour in vinegar diluted in half with boiled water. Leave for half an hour.
Mash the contents of the jar with a fork, cut the olives into circles, and the cucumber into thin slices.
Boil the eggs hard. Grate the white into strips and crumble the yolk.
Cut cherry tomatoes into quarters.
Combine all products, add salt and pepper. Stir and drizzle with olive oil.

With rice

If you add a little grain or pasta to fish or seafood, you get a satisfying, but still light dish that is not harmful to weight loss. Nutritionists do not recommend making such combinations with meat, but inhabitants of the seas and oceans digest it much easier. For those who want to be full in the evening, but not be afraid to step on the scale in the morning, you can try this salad with tuna and rice.

Ingredients:

virgin olives – 8-9 pcs.;
bell pepper;
long rice - 2 tbsp. l.;
a jar of tuna in its own juice;
green onions;
lemon;
olive oil.

Cooking method:

Cook the rice in a double boiler or boil it as a side dish: with a small amount of water so that it does not swell too much. You can add some salt during the process.
Cut the olives in half with a transverse line, chop the bell pepper into small cubes.
Remove the fish from the jar and break it randomly with your hands/fork. Chop the onion.
Squeeze juice from lemon, about 3 tbsp. l. use for dressing, combining with 1 tbsp. l. olive oil.
Mix the products, trying not to put pressure on them.

With corn

This dish has a characteristic Italian appearance, aroma and taste, which are formed thanks to the correct selection of ingredients. Tuna salad with corn and shrimp is very light, like all Mediterranean cuisine, but nutritious. It is recommended to take mozzarella in small balls called “perlini”. If you only managed to buy a large one, cut it. Thick (for pizza) should not be used.

Ingredients:

canned tuna – 200 g;
peeled small salad shrimps – 140 g;
canned corn – 150 g;
fresh mozzarella perlini – 10-12 pcs.;
a bunch of parsley;
avocado – 1/3 pcs.;
olive oil.

Cooking method:

If the shrimp are in oil, you just need to defrost them and fry them in a frying pan greased with olive oil. If it’s s/m, boil it by throwing it into boiling water for 2-3 minutes. Remove the head, tail and shell.
Cut the mozzarella into halves, the avocado into small cubes.
Remove the fish from the jar and mash with a fork.
Drain the corn.
Mix all the products, season with oil, sprinkle with chopped parsley.

With Chinese cabbage

In the photo, such a dish surprises with the variety of shades of green, but there is no doubt about its usefulness. Light and fresh, crispy, sweet and sour, seasoned with lemon juice and sprinkled with sesame seeds, it is stunning in its simplicity. The step-by-step technology described below will help you understand all its tricks.

Ingredients:

Chinese cabbage – 140 g;
Iceberg salad – 50 g;
canned tuna – 200 g;
green apple;
olive oil – 1 tsp;
lemon – 1/2 pcs.;
sesame seeds – 1 tbsp. l.

Cooking method:

Grease the frying pan with olive oil. To warm. Add sesame seeds and fry for a couple of minutes until darkened.
Chop the cabbage and Iceberg lettuce into strips. Grate the apple coarsely and sprinkle with lemon juice.
Cut the canned food into small cubes.
Combine the listed products and fluff with a fork. Season with lemon juice, sprinkle with sesame seeds.

Diet salad

If you combine fish with vegetables, without adding mayonnaise/sour cream, cereals, potatoes and noodles, you get a very light dish that no diet will prohibit. For dressing, it is advisable to use lemon juice or soy sauce (depending on the set of ingredients), and choose non-starchy vegetables and do not heat them. This diet tuna salad is prepared at lightning speed and eaten even faster.

Ingredients:

canned tuna – 200 g;
green peas – 130 g;
Chinese cabbage leaves – 2 pcs.;
celery root;
leek;
soy sauce – 1 tsp;
ground pepper.

Cooking method:

Chop the celery root into strips and fry in a dry frying pan.
Chop leeks with Chinese cabbage.
Combine these 3 components, add fresh green peas and canned tuna mashed with a fork.
Sprinkle with chopped leeks and stir.
Season with soy sauce and pepper.

With cheese

Preparing such a dish is a pleasure: it will take 7-10 minutes to cook the pasta, and the rest of the products do not require any special manipulation. Layered salad with canned tuna and cheese not only looks beautiful in the photo, but also tastes great. Chef's Tip: Place the dish in a hot oven for 2-3 minutes and you will have a casserole. For a more interesting taste, you can take several types of cheese.

Ingredients:

short pasta – 70 g;
tuna in a can – 130 g;
canned salmon – 100 g;
tomatoes – 2 pcs.;
feta cheese – 80 g;
semi-hard cheese – 100 g;
mayonnaise – 4 tbsp. l.;
seasonings

Cooking method:

Boil pasta al dente.
Open the canned fish and mash with a fork.
Cut the tomatoes into cubes, crumble the cheese.
Grate semi-hard cheese coarsely, combine with mayonnaise and seasonings.
On a flat dish, lay out the food in layers: first pasta, then half of the canned fish, tomatoes, more canned food, cheese. Place mayonnaise and cheese sauce between them.
Before serving, leave for 40-45 minutes.

With tomatoes

Amazing taste, amazing appearance (even home photos look like restaurant ones) - this salad with tuna and tomatoes combines all this. Professionals advise using cherry tomatoes, but you can use any that are not too watery. Arugula can easily be replaced with any fresh herbs - this is not the key element of the composition. You can skip the crackers.

Ingredients:

canned tuna – 170 g;
frozen corn – 70 g;
a bunch of arugula;
cherry tomatoes – 10 pcs.;
balsamic vinegar – 1 tsp;
olive oil – 2 tbsp. l.;
dry Provençal herbs;
hard cheese – 30 g;
crackers.

Cooking method:

Place the corn in a dry frying pan. Fry, setting the burner to maximum power, for 2-3 minutes. Don't forget to stir the grains, otherwise they will burn.
Place the tuna there and use a spatula to separate it into small pieces. Fry for 1-1.5 minutes.
Remove the pan from the stove and let the food cool.
Cut the tomatoes into halves and place on a baking sheet. Sprinkle with herbs and drizzle with oil. Bake at 170 degrees until dark. Cool.
Cut the cheese into very thin slices (use a vegetable peeler).
Place the fish, corn, crackers, and tomatoes in a mound. Fluff. Sprinkle with cheese, arugula, and season with a mixture of oil and balsamic vinegar.

With beans

Healthy and tasty, lean, quick, with a pronounced sweetness - this salad is perfect for any table. Whether you want to host a holiday dinner or add variety to your everyday lunch, tuna salad with canned beans will fit in harmoniously. Due to the fact that the vast majority of products are ready to eat, the housewife takes 3-5 minutes to do the work.

Ingredients:

canned red beans – 180 g;
tuna in its own juice – 150 g;
bell pepper – 2 pcs.;
spinach – 100 g;
slice of lemon.

Cooking method:

Chop the pepper into short strips. Chop the spinach.
Remove the fish and mash it.
Combine these products with beans.
Mix gently and sprinkle with lemon juice. Serve immediately.

Canned tuna salads - cooking secrets

Like most varieties of fish, tuna is versatile in terms of gastronomic combinations. If you look at the salads only in the photo, you can see how they differ from each other in filling. Green leafy, vegetable, fruit, with cereals, pasta, seafood cocktail - tuna harmonizes perfectly with any taste. Dressings can also be chosen arbitrarily: from classic mayonnaise and sour cream sauces to vinegar-oil mixtures and fruit juices.

Professionals tell us how to make a delicious canned fish salad:

Do you want to decorate your dish in an unusual way? Boil several premium eggs, cut them in half lengthwise and remove the yolk. Fill them with salad and serve on sprigs of fresh herbs.
Do dressings made from mayonnaise with yogurt/sour cream often separate? Pay attention to the direction of mixing the products - it should be one-sided.
The sauce for tuna salad can be made from... the same fish. Grind a small amount of it in a blender and mix with cream, rice vinegar, grated garlic, and olive oil.
The best additions for tuna salad are baked tomatoes, peppers, green peas, any onion, boiled eggs and potatoes, cheeses of all types, cucumbers, olives (black and green).

Prepare other recipes as well.

Video

Canned fish salads are very popular due to their ease of preparation and excellent taste. A striking example is the recipe for a classic canned tuna salad, which has undergone changes over time and today has many variations.

A bright representative of the diet of people who adhere to proper nutrition.

For execution you will need:

can of canned fish;
2 large tomatoes;
2 medium cucumbers;
bulb;
a third of a lemon;
herbs, salt, sugar, balsamic vinegar.

The fish appetizer is prepared as follows:

The onion is cut into cubes, which are marinated with lemon juice and a pinch of sugar for about 10 minutes.
Small cubes are prepared from washed and dried tomatoes and cucumbers.
Vegetables, fish from a jar and finely chopped greens are laid out in the container.
After thorough mixing, the salad is salted and dressed with balsamic vinegar, which adds a piquant spiciness.

With tuna, cucumber and egg

Tuna salad with egg is a simple and easy appetizer.

To prepare it you need the following ingredients:

tuna – 1 can;
cucumber – 1 pc.;
eggs – 2 pcs.;
onion – 1 pc.;
olive oil and lemon juice for dressing.

The preparation method involves performing the following steps:

Onion cubes are crushed by hand and marinated in lemon juice for 15 minutes.
Cucumber and boiled eggs are cut into small pieces.
Vegetables, eggs and canned tuna are mixed in a salad bowl, after which they are seasoned with oil.

With pickles and corn

A variation of the snack using pickles supplemented with corn can be prepared from the following ingredients:

cans of canned fish;
4 pickled cucumbers;
bulbs;
½ can of corn;
4 medium eggs;
100 g mayonnaise;
greens and salt.

The main stages of the recipe:

Place canned fish in a bowl and add grated onion.
Boiled eggs and cucumbers are also grated on a coarse grater and placed in a bowl.
Half the corn is removed from the jar and placed in a colander, after which it is added to the rest of the ingredients.
The salad is crushed with herbs, salted and dressed with mayonnaise.

Classic version with rice

A nutritious and quick snack with a rice base, perfect for a hearty dinner.

To complete the recipe you will need:

eggs – 5 pcs.;
corn - 1 can;
rice – 1 glass;
tuna – 2 cans;
onion – 1 pc.;
mayonnaise for dressing;
salt, pepper and herbs.

Tuna salad with rice is prepared according to the following scheme:

Rice and eggs are boiled.
The tuna and corn are drained in a colander.
Onions and eggs are cut into cubes.
All prepared ingredients are mixed in a salad bowl, then crushed with chopped herbs, salted, peppered and seasoned with mayonnaise.

Step-by-step recipe from Yulia Vysotskaya

An easy-to-make snack that can diversify your diet menu.

To prepare the salad use:

canned tuna and corn - 1 can each;
cherry tomatoes – 150 g;
Mozzarella cheese – 100 g;
lettuce leaves for decoration;
olive oil and lemon juice for dressing;
salt and pepper.

To enjoy the savory taste of a nutrient-rich salad, we proceed in stages:

The bottom of the salad bowl is lined with lettuce leaves.
Tomatoes are cut into 4 parts, and cheese into cubes.
In a separate bowl, cheese, tomatoes, fish, oil, juice, salt and pepper are mixed, after which the appetizer is laid out in a prepared salad bowl.

Salad "Nicoise"

The historical birthplace of the salad is the famous city of Nice, rich in vibrant colors and culture.

To prepare the snack you should purchase:

a can of tuna;
1 head of lettuce;
4 tomatoes;
3 medium eggs;
3 sweet onions;
150 g anchovies;
½ part sweet pepper;
200 g green beans;
several cloves of garlic;
olive oil;
a little olives, lemon juice, wine vinegar, salt and spices.

Cooking method:

A dressing is prepared from 100 ml of oil, 20 ml of vinegar, salt and pepper.
The beans are boiled for 5 minutes in boiling water, after which they are drained in a colander.
30 ml of oil is heated and mixed with crushed garlic and boiled beans.
When the beans soften, they are removed from the heat and cooled.
The head of cabbage is disassembled into leaves, which are torn and placed at the bottom of the salad bowl.
Next, lay out onion rings, which are covered with tomato cubes.
Pieces of beans and strips of pepper are laid out on top of the tomatoes.
The vegetable mass is seasoned with filling.
Before serving, the appetizer is served with mashed tuna, egg quarters, olives and anchovy fillet.

Hearty snack with beans

Instant salad, the preparation of which requires the following ingredients:

2 cans of canned tuna;
1 can of canned beans;
¼ red onion;
50 g finely chopped parsley;
50 ml olive oil;
juice of half a lemon;
salt pepper.

The preparation process consists of performing the following steps:

A sauce is prepared from butter, juice, salt and pepper.
In a deep salad bowl, mix mashed tuna, beans in a colander, chopped onion and parsley.
The salad is dressed with prepared sauce.

With Chinese cabbage

To pamper yourself and your household with an interesting salad with a spicy kick, you need to prepare:

a can of tuna and corn each;
half of Chinese cabbage;
2 fresh cucumbers;
half an onion;
3 cloves of garlic;
170 ml yogurt;
a little mustard, lemon juice, salt and spices.

Preparing a vitamin snack is simple and quick:

Peking cabbage is cut into small cubes.
Cucumber is prepared into slices.
The onion is chopped as finely as possible.
Tuna chokes on a fork.
The prepared ingredients are mixed in a salad bowl and seasoned with sauce, which is prepared from garlic grated with salt, lemon juice and 10 g of mustard.

How to cook with potatoes

Thanks to the excellent taste of tuna, which allows it to be combined with various vegetables, you can prepare a hearty snack with the addition of potatoes.

For this we take:

tuna – 1 can;
potatoes – 200 g;
onions – 2 pcs.;
eggs – 3 pcs.;
pickled cucumbers – 3 pcs.;
greens, salt and pepper.

When preparing, you should adhere to the following scheme:

The onion is chopped and mixed with tuna.
Place cubes of boiled potatoes and eggs in a bowl with fish.
Cucumbers are cut into slices, which are also placed in a bowl with salad.
At the end, the appetizer is crushed with chopped herbs, salt and pepper to taste.

Vegetable salad with canned tuna

When the hot season comes, hard-to-digest food does not cause appetite, you want to treat yourself to a light snack. A vegetable salad with the addition of nutrient-rich tuna will be an excellent solution.

To prepare the dish you need the following ingredients:

lettuce leaves – 100 g;
cucumbers – 2 pcs.;
tomatoes - the same amount;
eggs – 3 pcs.;
bulb;
canned fish - 1 can;
salt, spices and olive oil.

To enjoy the taste of summer:

The eggs are boiled and cut into 4 slices.
Cucumbers and tomatoes are cut into small cubes.
Thin rings are prepared from onions.
The bottom of the salad bowl is lined with torn lettuce leaves, on which vegetables, eggs, and crushed tuna are laid out.
The salad is salted, seasoned and dressed with olive oil.

With pine nuts and cherry tomatoes

Having prepared this salad and felt its taste, you are mentally immersed in the Italian atmosphere, with its inherent fun and colorfulness.

To complete the recipe you must have:

5 lettuce leaves;
a can of tuna;
½ part of a can of beans;
10 cherry tomatoes;
50 g corn;
100 g pine nuts;
2 eggs;
olive oil and apple cider vinegar;
herbs, salt and spices.

Cooking method:

Pine nuts are poured into a dry frying pan and fried with salt until golden brown with constant stirring to prevent burning.
Boiled and cooled eggs are cut into 4 parts.
The tomatoes are divided in half.
Beans, corn and tuna are placed in a colander to remove excess liquid from the food.
Lettuce leaves are torn into small pieces.
In a separate bowl, mix lettuce, tomatoes, beans, corn, roasted pine nuts, salt and spices.
Egg quarters are laid on top, after which the appetizer is seasoned with olive oil and a small amount of vinegar.

Cooking with the addition of cod liver

This melt-in-your-mouth appetizer won’t take much of the cook’s time, but it will diversify even a holiday setting.

To bring the recipe to life, you need to prepare the following components:

fish - 1 can;
cod liver – 1 jar;
rice – 120 g;
processed and hard cheese – 100 g each;
egg – 4 pcs.;
tomato – 3 pcs.;
mayonnaise for dressing;
spices, salt, green onions.

In the process of creating a snack:

Tomatoes and boiled eggs are cut into cubes.
Rice is boiled with spices and salt until cooked.
The liver is kneaded with chopped onion.
The cheese is grated on a coarse grater.
The salad is laid out in layers, each of which is covered with a mayonnaise mesh: tomatoes, ⅔ rice, liver and onions; processed cheese, ½ of the eggs, the rest of the rice, tuna with onions, hard cheese, the remaining eggs with green onions.

Thus, there are many easy-to-follow tuna salad recipes, from which every housewife can choose the most delicious one for her and her loved ones.

A variety of canned tuna salads are good both on holidays and on weekdays. Tender fish is an excellent base for appetizers, of which there are many options. And they are all healthy, have a pleasant taste and are easy to make.

Benefits of tuna salads and culinary tricks

The reddish flesh of tuna does not contain small bones, making it ideal for appetizers. This fish is preserved in its own juice and oil. For dietary dishes, the first option is preferable - its calorie content is lower.

Canned fish retains almost all the qualities of fresh fish. The amount of protein in tuna is high - almost 23 percent.

Also fish contains valuable Omega fatty acids, important for the functioning of the brain, heart and blood vessels, and also protect against premature aging. A large amount of nicotinic acid helps strengthen the nervous system.

As for the adverse effects of tuna on the body, it is possible only with individual intolerance to fish and seafood. Other beneficial qualities and contraindications of the dish depend on the remaining components.

Making tuna snacks is easy. But some nuances are still worth considering. So, after opening the jar, pour the liquid into a bowl, and place the pulp in another bowl and mash with a fork. Some technologies involve cutting fish, but this requires skill - canned tuna breaks easily.

If the salad contains fruit, sprinkle the fish with lemon juice.

It is better not to overdo it with the number of components, so as not to interrupt the delicate taste of the fish. Tuna snacks can be seasoned with low-fat mayonnaise or a sauce made from vegetable oil with vinegar or lemon juice. Sometimes the liquid from the fish itself becomes the basis for the sauce.

Classic fish appetizer recipes

Tuna is perfect for traditional fish salads: from the famous French appetizer “Niçoise” to the most popular domestic “Mimosa”. You can also include it in the recipes of other classic snacks.

Tuna salad with cabbage

Even a child can make a salad with canned tuna using a simple step-by-step recipe with photos.

Ingredients:

can of tuna;
a quarter of a small head of cabbage;
head of lettuce onion;
bell pepper;
a large spoon of soy sauce;
90 grams of mayonnaise.

Cooking method:

A tuna salad can be made with either white cabbage or Chinese cabbage.

Light tuna salad

Salad recipe with canned tuna, olives and lettuce doesn't take much time.

Ingredients:

can of tuna;
olive oil and vinegar to taste;
onion head;
half a jar of olives;
two eggs;
green salad;
a pinch of black pepper.

Cooking method:

Grind the boiled eggs and onion.
Tear washed and dried lettuce leaves into large pieces.
Place them in a salad bowl and place the mashed fish on them. Spice up.
Wash and dry green salad leaves. Tear them with your hands and put them in a container.
Sprinkle onions, eggs, olives on top.

Mayonnaise is not used for dressing. A mix of olive oil and vinegar works great for this.

Tuna appetizer with tomatoes

This is a classic canned tuna salad recipe. This is how it is prepared in many European countries.

Ingredients:

a jar of tuna and dessert corn each;
half a jar of olives;
olive oil;
green lettuce leaves;
a couple of tomatoes.

Cooking method:

Add oil to the fish juice and add salt to the mixture. This will be the gas station.
Scald and peel the tomatoes, cut into neat slices.
Place the fish and tomato slices in a salad bowl, with lettuce leaves torn into strips on top.
Add corn kernels and sliced olives.
Pour in the sauce and stir.

This snack can be consumed on a fast day when fish is allowed. After all, there are no other animal products here.

Layered salad with cucumbers and canned tuna

A salad with canned tuna and egg, cucumbers and cheese looks beautiful in transparent salad bowls, or in portions.

Ingredients:

can of tuna;
four eggs;
mayonnaise;
170 grams of hard cheese;
a couple of fresh cucumbers;
carrot.

Cooking method:

Grind the boiled carrots and whites of hard-boiled eggs.
Peel the cucumbers from their hard skin and grate them, just like cheese.
Place the egg white in vases, brush with mayonnaise and place a layer of fish on top.
Grated cucumbers cover the tuna layer, then comes mayonnaise, carrots, and grated cheese.
Grease the top with mayonnaise and sprinkle with crushed yolk with a fork.

Decorate the dish with olives and carrot slices.

Tuna salad "Nicoise"

The famous "Niçoise" comes from France. This tuna and potato salad is served in restaurants in Nice. How to make Niçoise salad from canned tuna?

Ingredients:

two cans of tuna;
eight anchovies;
eight potato tubers;
180 ml olive oil;
three times less vinegar;
half a lemon;
half a small spoonful of mustard, pepper and salt;
300 grams of green beans;
salad onion;
four lettuce leaves;
the same amount of tomatoes and boiled eggs;
a large spoon of chopped basil;
a dozen olives.

Cooking method:

For the sauce, mix oil, vinegar, mustard, lemon juice. Season the dressing with salt and pepper. Measure out half and pour over the diced boiled potatoes. Refrigerate it for 60 minutes.
Mix half of the remaining sauce with blanched beans and onions. Combine vegetables with soaked potatoes.
Cool salad plates and place lettuce leaves on them. On top is a layer of potatoes and beans. Then sliced tomatoes and eggs, tuna, olives and anchovies.

Season the Niçoise with the remaining sauce and sprinkle with basil.

Mimosa salad with tuna

Adored by many, tuna salad is always prepared with mayonnaise.

Ingredients:

can of tuna;
four eggs;
three potato tubers;
a couple of carrots;
bulb.

Cooking method:

Peel boiled carrots, eggs and potatoes. Grate the vegetables and yolks with a small grater. Squirrels are large.
Chop the onion.
Place in a salad bowl in layers, coating each with mayonnaise. The first layer is potato, then comes tuna, onions, protein, carrots. Pour chopped yolk onto the top layer of mayonnaise.

With tuna, Mimosa is more tender compared to other canned food.

Unusual tuna salad options

It is worth trying not only traditional, but also extraordinary combinations of tuna with a variety of ingredients - from avocado to tangerines.

Tuna salad with arugula and beans

This vegetable salad with tuna is not only tasty, but also healthy - it contains many vitamins and other valuable elements.

Ingredients:

two cans of tuna;
250 grams of bean pods;
500 grams of small tomatoes;
a bunch of arugula;
a couple of fresh cucumbers;
avocado;
olive oil, red vinegar to taste;
lime;
green salad.

Cooking method:

Cut the peeled avocado into cubes, lettuce into slices, cucumbers into half slices, and divide the tomatoes into halves.
Boil the beans, grate the lime zest with a small grater.
Place all ingredients in a salad bowl, add arugula sprigs, add salt, and mix.
Place tuna slices in the center.

Season the appetizer with oil mixed with wine vinegar and lime juice.

Pasta tuna salad

A simple and tasty salad with canned tuna according to the recipe with photo is easy to create based on any pasta.

Ingredients:

a pack of pasta;
a can of tuna and red beans each;
two onions;
two large spoons each of white vinegar and chopped rooster;
190 grams of grated cheese.

Cooking method:

Season the dish with vinegar and serve when it has cooled.

Warm salad with tuna and fruit

A dietary recipe for salad with canned tuna and fruit requires serving warm.

Ingredients:

can of tuna;
green apple and lettuce;
five tangerines;
two large spoons of chopped walnuts;
olive oil.

Cooking method:

Tear the lettuce leaves into pieces, chop the apple into small cubes, and peel the membranes from the tangerine segments.
Heat the fish, mashed with a fork, over low heat in a saucepan.
Add the rest of the ingredients and mix.

You can take canned tangerines rather than fresh ones. There is no need to clean them from films.

Salad with tuna, bananas and rice

A simple recipe for canned tuna salad with an extraordinary taste is a great way to surprise your guests.

Ingredients:

can of tuna;
the same amount of rice;
vegetable oil, pepper, paprika and herbs as desired;
a couple of tomatoes and bananas;
four large spoons of vinegar;
half as much lemon juice.

Cooking method:

Mix boiled rice with tomato and banana slices.
Add mashed tuna to the mixture.
Pour lemon juice into vinegar and season with spices.

Pour this mixture over the salad, sprinkle with chopped herbs and let it brew in the cold for a couple of hours.

Appetizer with tuna and avocado

Canned tuna salad combined with avocado has a fresh taste. It can be decorated in an unusual way, for example, for a romantic evening.

Ingredients:

large avocado fruit;
can of tuna;
two cucumbers (fresh or pickled);
mayonnaise and herbs to taste;
two cloves of garlic.

Cooking method:

Divide the avocado into halves, remove the pit, cut out the flesh so that a “boat” remains.
Finely chop this pulp and cucumbers.
Combine with crushed fish, chopped garlic cloves and mayonnaise.

The appetizer is served in avocado boats decorated with herbs.

Atlantico salad

This canned tuna salad with egg and fresh cucumber also includes shrimp and salmon. Its brightness and exquisite taste make it ideal for a celebration.

Ingredients:

two cans of tuna;
600 grams of peeled shrimp;
two hundred gram package of salted salmon;
green lettuce leaves;
olive oil and white vinegar;
three fresh tomatoes and cucumbers each;
head of red onion;
110 grams of hard cheese;
a dozen olives;
three hard-boiled eggs.

Cooking method:

Cut lettuce leaves into ribbons, cucumbers and tomatoes into small slices, onions into half rings, salmon into cubes.
Place all this in salad bowls, top with slices of tuna and lightly fried shrimp.
The topmost layer is grated cheese, olives and chopped boiled eggs.

Season Atlantico with a mix of white wine vinegar and oil to taste.

Salad “Exotic”

The recipe for canned tuna salad with corn, pineapple and shrimp is extraordinary. It will delight connoisseurs of piquant shades and unusual solutions.

Ingredients:

can of tuna;
half a can of pineapples;
the same amount of dessert corn;
mayonnaise;
150 grams of peeled shrimp;
green salad;
a dozen olives.

Cooking method:

Line the bowls with lettuce leaves.
Place pineapple cubes on them.
On top - slices of tuna, olives, mayonnaise.

Decorate the salad with shrimp and remaining pineapple pieces.

Canned tuna goes well with various ingredients: fresh and boiled vegetables, fruits, berries, pickles, eggs, cheeses. Thanks to this, you can use not only already tried recipes, but also show your culinary imagination yourself.

Canned tuna salad - general principles of preparation

Canned tuna salad is a frequent guest of holiday feasts and regular everyday menus. The dish has gained such popularity due to its ease of preparation, excellent taste and beneficial properties of the main ingredients. Tuna meat is very tender, light and does not contain small bones. Canned food goes well with many vegetables (tomatoes, cucumbers, cabbage, boiled carrots, potatoes, etc.), eggs, cheese, canned green peas and corn.

Canned tuna comes in its own juice or oil. Salads made from canned tuna in its own juice are lower in calories than dishes made from canned tuna in oil. In general, tuna is known for its beneficial properties, namely its high protein content and Omega-3 unsaturated fatty acids. This substance is necessary for normal functioning of the brain and cardiovascular system. And vitamin B3, which is part of tuna, strengthens the nervous system. This method of preparation, such as canning, allows you to preserve all the beneficial properties of tuna.

Canned tuna salads are most often seasoned with low-fat mayonnaise or a mixture of olive oil, mustard and lemon juice; sometimes wine vinegar or canned oil itself is used for these purposes.

Canned tuna salad - preparing food and utensils

Preparation of products consists of processing vegetables (washing and further cutting into the desired shape) and preparing the fish itself. To do this, drain the oil or juice from the can into a separate bowl, since the liquid can be useful for dressing a salad, and place the fish itself on a plate and mash it with a fork. You can also cut the tuna into small pieces, but this is not very convenient, since the softness and tenderness of the meat will cause it to fall apart. Other foods need to be boiled, cooled and chopped (for example, carrots, eggs or potatoes).

Utensils you will need are a small saucepan, a deep salad bowl, a bowl for making sauce, a sharp knife, a cutting board and a grater. You can serve the salad in serving plates, small vases or bowls, tartlets, or even in tomato halves.

Canned tuna salad recipes:

Recipe 1: Canned Tuna Salad

This canned tuna salad is good for lunch and dinner, and you can also take it with you to work. This tasty and healthy snack is very easy to prepare: you only need the simplest ingredients and a little free time.

Required ingredients:

Several leaves of green salad;
2 firm tomatoes;
Can of canned corn;
100 g olives;
Olive oil;
Salt - to taste.

Cooking method:

Drain the liquid from the canned tuna into a separate bowl, place the fish on a plate and mash with a fork. Some of the canned oil can be used for dressing by mixing it with olive oil. Wash the tomatoes and remove the skin. To do this, you can pour boiling water over them, then cold water and remove the skin with your hands. For slicing, you need to take a very sharp knife so as not to mash the vegetables. Cut the tomatoes into small cubes. Place the fish and tomatoes in a deep bowl. We thoroughly wash the lettuce leaves, dry them and cut them into thin strips or simply tear them by hand. Place the leaves on top of the fish and tomatoes. We drain the liquid from the corn and place it on lettuce leaves. We cut the olives into 3-4 pieces in the form of circles and place them on top of the corn. Season the finished canned tuna salad with oil and salt to taste. Before serving, mix all ingredients.

Recipe 2: Canned Tuna and Green Bean Salad

The dish contains not only canned fish, but also all kinds of vegetables and herbs (green beans, tomatoes, cucumbers, arugula and lettuce), so the salad turns out to be very healthy and dietary.

Required ingredients:

2 cans of canned tuna;
Half a kilo of cherry tomatoes;
Green beans – 200 g;
2 fresh cucumbers;
1 avocado;
Arugula – 70 g;
Lime – 1 pc.;
Green salad – a few leaves;
Salt;
Vegetable oil – 45 ml;
Red wine vinegar – 15 ml.

Cooking method:

Place the frozen beans in boiling water and cook for about 5 minutes. Place in a colander and leave to cool. Wash the avocado, peel the skin, remove the pit, cut the pulp into small cubes. Wash the lime and grate the zest on a fine grater. Squeeze out the juice. Wash tomatoes, cucumbers and lettuce in running water. Cut the cherry tomatoes in half, cut the cucumbers into thin semicircles. Cut the salad into small pieces. We simply wash the arugula, but do not cut it. Place tomatoes, cucumbers, lettuce, beans, avocado, lime zest and arugula in a deep bowl. Mix everything thoroughly. Cut the canned fish into small pieces and add to the rest of the ingredients. Prepare a dressing from vinegar, oil and lime juice and pour it over the salad. Salt the dish to taste.

Recipe 3: Canned Tuna and Gherkin Salad

All the salad ingredients combine perfectly to taste, resulting in a hearty and tasty dish.

Required ingredients:

Can of canned tuna;
Gherkins – 9-10 pcs.;
Onion head;
Radishes – 7-8 pcs.;
Arugula;
Mustard – 5 ml;
Mayonnaise – 30 ml;
Olive oil – 75 ml;
Wine vinegar – 15 ml;
Salt;
Ground black pepper.

Cooking method:

Drain the liquid from the canned food, place the fish on a plate and mash with a fork. Peel the onion and chop it together with the gherkins very finely. Add gherkins and onions to the tuna, add mustard and mayonnaise, mix thoroughly. Wash the radishes and cut into thin slices. Take another bowl and put the radishes and washed arugula there, add oil, vinegar, a little pepper and salt, mix thoroughly. Serve the dish like this: place radishes with arugula on serving plates, and top with canned tuna salad. You can decorate the dish with quartered hard-boiled eggs.

Recipe 4: Canned Tuna and Red Bean Salad

This healthy, light and tasty dish is perfect for a family dinner. The salad can be a side dish or served as an independent dish.

Required ingredients:

Lettuce leaves - a small bunch;
Beijing cabbage - a small fork;
Tomatoes – 3 pcs.;
1 lemon;
Mustard – 5 ml;
3 cloves of garlic;
Olive oil – 30 ml;
Can of canned red beans;
Salt;
Ground black pepper.

Cooking method:

Wash the cabbage and cut into thin strips. Cut the tomatoes into thin half rings. Wash the lettuce leaves and tear them by hand. Place the canned food in a deep plate along with the juice and mash with a fork. Drain the liquid from the beans. Place fish, tomatoes, beans, cabbage and lettuce in a deep salad bowl. Separately, prepare the dressing: mix olive oil, pressed garlic and a quarter of lemon juice in a small bowl, add mustard, salt and pepper. Beat the mixture thoroughly. Season the canned tuna and red bean salad with the prepared sauce and mix the ingredients thoroughly.

Recipe 5: Canned Tuna Salad with Cheese

This layered canned tuna salad is perfect for any occasion, especially when presented beautifully in small glasses. True, it will take additional time to lay out each portion.

Required ingredients:

1 can of canned tuna;
Hard cheese – 160 g;
2 fresh cucumbers;
4 chicken eggs;
1 small carrot;
Mayonnaise - to taste.

Cooking method:

Wash the carrots, peel and boil until tender. Hard-boil the eggs and cool. Divide the cooled eggs into yolk and white. Grate or chop the protein and place in the bottom of serving bowls. Cover with a layer of mayonnaise. Drain the oil from the canned food, mash the fish with a fork in a separate dish, and spread it in an even layer over the whites with mayonnaise. Wash the cucumbers, peel off the too thick skin, grate the cucumbers and place on top of the fish. Coat the cucumbers with a thin layer of mayonnaise. Finely chop or grate the carrots and place them in an even layer on top of the cucumbers. The next layer after carrots is grated cheese. Coat the cheese with mayonnaise. Sprinkle the salad with grated yolks and garnish with herbs, olives or boiled carrot figures. Canned tuna salad with cheese is ready!

Canned tuna salad - secrets and useful tips from the best chefs

The biggest secret of canned tuna salad is the freshness and quality of the canned food. And one more tip: it is better not to use many different ingredients, as they can overwhelm the delicate taste of the tuna.

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