Canned tuna salad - 10 step-by-step recipes

Classic Canned Tuna Salad Recipe

Canned tuna can be used in a wide variety of salads. This fish is good in almost any combination: with vegetables, cheese, herbs, eggs and many other ingredients. The classic version of canned tuna salad is perhaps the version based on raw vegetables, herbs and eggs - this particular set of foods contains all the important nutrients.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 4

• 
  Cook the eggs until they are hard yolk - it will take eleven to twelve minutes. Cool them, peel and cut into neat longitudinal quarters.
• 
  We wash the tomatoes, dry them and cut out the trace from the stalk. Cut each tomato into thin, even slices.
• 
  We recommend using the red onion variety, as it is much softer and more delicate in taste. We clean it from the husk and cut it into thin translucent rings.
• 
  Strain the capers from the liquid.
• 
  We also remove the olives from the marinade. Cut out a bone if necessary.
• 
  Lay out the washed and dried lettuce leaves on portioned plates or a common serving dish. On them we lay out alternately slices of eggs and tomatoes. We put pieces of tuna on top. Then place the olives, capers and red onions. Pour olive oil over the salad and sprinkle with lemon juice. Sprinkle with salt and black pepper. We serve the salad to the table immediately after cooking, until the vegetables have lost their freshness.

Bon Appetit!

Simple and quick salad with canned tuna, egg and cucumber

Great nutritious salad in a hurry. It turns out hearty with tuna and eggs, and refreshing with fresh cucumber. You can stuff pita bread or pancakes with such a salad - you get an acceptable version of 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 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Greens - for decoration.
• Cooking process:

1. Pre-boil the eggs hard-boiled and let them cool. Peel and cut into small cubes using a knife or egg cutter.
2. We wash the cucumber, dry it with a towel and cut off the ends on both sides. If the vegetable is old, then we cut off the peel, and remove the coarse seeds. Cut the vegetable into small cubes, similar to an egg.
3. We open the jar of tuna, drain the liquid, and knead the fish with a fork into small pieces.
4. Put all the prepared ingredients in a salad bowl: chopped eggs, pieces of cucumber and mashed tuna. Add black pepper for flavor, and salt it lightly. Put in 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?

A light, healthy salad that you can prepare every day. It is done very quickly, and benefits the body. Tuna can be used both in oil and in its own juice, depending on taste preferences. You can also add any additional vegetables to the specified set of products: olives, cucumbers, carrots grated on a coarse grater, 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.
• Bulgarian 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. Rinse the salad mix and dry it on a towel. We lay out on the bottom of the serving dish or in portions on each plate.
2. Rinse and dry the tomatoes and bell peppers. Cut the stem off the pepper and remove the seeds. Cut the pulp into small pieces. Cut the tomatoes into thin slices.
3. Lay the tomatoes and peppers on top of the green "pillow".
4. Cook eggs in advance and cool. We clean and carefully cut into longitudinal slices. We open the can of tuna and drain the liquid. Knead the fish with a fork.
5. We distribute tuna on top of the tomatoes, and then put slices of boiled eggs on it. Sprinkle the salad with salt and black pepper. Drizzle with olive oil and sprinkle with balsamic vinegar. Serve immediately after preparation.

Bon Appetit!

PP diet salad with canned tuna

Diet 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 useful vitamins and minerals, contain a lot of fiber and protein. The salad will fit perfectly into the nutritional 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 and dry the cherry tomatoes and cucumber. Cut the tomatoes into two parts. Cut the cucumber into thin strips. If the olives are pitted, then cut it out.
2. We open the can of tuna and drain the liquid. Knead the flesh of the fish with a fork.
3. We put the canned beans in a colander and let the excess liquid drain.
4. Combine cherry halves, cucumber straws, canned beans and mashed tuna in a salad bowl. Sprinkle with salt and black pepper. Drizzle with olive oil to taste and sprinkle with lemon juice. It is recommended to serve such a salad immediately after preparation, as long as it is juicy and fresh.

Bon Appetit!

Step-by-step recipe for tuna and avocado salad

Tuna and avocado are the perfect combination in terms of both 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, take pickled red onions and capers. We will traditionally serve the salad on a "pillow" 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 tablespoon
• Olive oil - 5 tablespoons
• Apple cider vinegar - 2 tablespoons
• Dill - 1 small bunch.
• Ground black pepper - to taste.
• A pinch of salt.
• Lemon - ½ pc.
• Mustard - 1 tablespoon

Cooking process:

1. We wash the lemon with hot water to increase the secretion of juice. Cut the citrus in half and squeeze the juice from one half into a bowl. Remove the bones.
2. Add mustard and olive oil to the lemon juice (2 tablespoons of the total). Stir until smooth.
3. Drain the excess liquid from the tuna and disassemble the pulp into small pieces. We put them in the prepared dressing, add the capers, mix and let stand for five to ten minutes so that the fish is saturated with the aromatic liquid.
4. We wash the cucumber, dry it. If the peel is too rough, then cut it off. Cut the vegetable into thin slices.
5. We wash and dry the avocado. Remove the bone and cut off the peel. Cut the pulp into small slices.
6. Peel and cut the red onion into thin half rings. We put them in a bowl, fill with apple cider vinegar and marinate for ten to fifteen minutes, stirring occasionally.
7. We wash the dill, dry it and chop it finely with a knife.
8. Put the salad mix of greens on a serving dish. Sprinkle with lemon juice and pour over the remaining olive oil. Salt and pepper. Place the sliced ​​cucumber, avocado and tuna in the dressing on top. Sprinkle with chopped dill. Lastly, put in half rings of pickled red onions. Serve immediately after preparation.

Bon Appetit!

Puff salad with canned tuna and corn

Products for such a salad can be found in any refrigerator. But, despite the completely simple composition, the dish turns out to be very effective. The whole secret is in the formation of snacks in even layers. We decorate the surface with a generous sprinkle 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 show a beautiful cut of the appetizer.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Canned tuna in its own juice - 1 can.
• Canned corn - 1 can.
• Fresh cucumbers - 2 pcs. medium size.
• Eggs - 2 pcs.
• Mayonnaise - 4 tablespoons
• Parsley - 1 bunch.
• Green onions - 1 bunch.
• Lemon - for decoration.

Cooking process:

1. Drain the liquid from the tuna and knead the pulp with a fork. We put the resulting mass on the bottom of a deep salad bowl in an even layer.
2. Lubricate with a little mayonnaise.
3. We put the corn in a colander and let the juice drain. Place the grains on top of the tuna, level them.
4. Cover with a thin layer of mayonnaise.
5. We wash and dry the cucumbers. Cut into small cubes. We spread them evenly over the corn.
6. Thin layer of mayonnaise again.
7. Rub the boiled eggs on a coarse grater and pour the next layer onto the cucumbers. We align.
8. Wash the parsley and green onion feathers and dry them. Grind the prepared greens with a knife and spread the last layer on the eggs. We align. We decorate the surface with a thin cut of lemon. Let the finished salad stand for an hour in the refrigerator to soak the layers.

Bon Appetit!

A simple and delicious recipe for tuna and Chinese cabbage salad

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

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

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

Cooking process:

1. Peking cabbage is disassembled into leaves, washed and dried. Cut off the thickened areas. Shred the cabbage as thin as possible. Lightly crush the chopped mass with your hands so that a little juice stands out.
2. Drain the liquid from the tuna and knead the pulp with a fork. Mix the resulting fish mass with the chopped Peking.
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, mix.
5. Put the finished salad in a salad bowl and decorate the surface with olives.

Bon Appetit!

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

A bright and juicy salad with a pronounced taste of tuna and cheese. Lay the ingredients in layers to make the appetizer look more spectacular. For convenience, we recommend using a culinary ring or a split 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.
• Bulb onions - 1 pc. medium size.
• Hard cheese - 170 gr.
• Boiled eggs - 4 pcs.
• Mayonnaise to taste.
• Apple cider vinegar - 3 tablespoons

Cooking process:

1. Peel the onions. Cut into small transverse cubes. We place them in a bowl and fill them with apple cider vinegar. Let it marinate for five to ten minutes, then drain the vinegar and squeeze the onion.
2. Grate hard cheese with fine holes.
3. Cut the boiled eggs and take out the yolks. Rub the whites without yolks on a coarse grater.
4. Three yolks on a fine grater separately.
5. Drain the excess liquid from the tuna and knead the pulp with a fork.
6. Place the culinary ring at the bottom of the serving dish. We spread the grated proteins in it and level it. Lubricate with a thin layer of mayonnaise.
7. Spread a layer of tuna on top, on it - a layer of onions.
8. Lubricate with mayonnaise again.
9. We spread a layer of grated cheese, level it out.
10. We repeat a thin layer of mayonnaise.
11. The final layer is grated yolks. Tighten the ring with cling film and stir the dish with salad in the refrigerator for a couple of hours to soak.
12. After impregnation, remove the film and ring, serve the salad to the table.

Bon Appetit!

Step-by-step recipe for tuna and bean salad

If you need to quickly make a nutritious tuna salad, this option should be loved. When combined with beans, tuna provides long-term satiety. To dilute the rich taste of protein foods, add a little onions and herbs. This is a great option for a light dinner or a “right” snack during the day.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 2.

Ingredients:

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

Cooking process:

1. We put the beans on a sieve and let the juice drain. Put the beans in a salad bowl. Peel the onions, cut them into thin half rings and put them on the beans.
2. Drain the excess liquid from the tuna, knead it into small pieces with a fork. We spread it to the beans and onions. Chop the parsley and garlic, send them to the salad bowl.
3. Prepare the dressing: in a small container, mix the olive oil, mustard, wine vinegar and pepper mixture.
4. Fill the salad with the resulting liquid and mix. Add to taste.
5. Place frisse lettuce leaves on the dish. Put the prepared tuna and bean salad on them. Decorate the dish with halved cherry tomatoes and quarters of boiled eggs.

Bon Appetit!

Quick and easy salad with canned tuna and rice

This salad can replace lunch. Contains rice, tuna, eggs and vegetables - this is a complete set of foods for obtaining proteins, fats and carbohydrates. To prevent the salad from turning out too greasy, we recommend taking tuna in your own juice. The recipe uses pickled cucumber, but you can also put it fresh if desired. Do not forget about greens, because this is both a fresh aroma and additional vitamins.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

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

Cooking process:

1. Boil the rice in the specified amount in salted water until cooked. We put it in a colander, let the broth drain and cool completely.
2. Drain excess juice from the tuna, knead the fish into small pieces with a fork.
3. Cut the pickled cucumbers into small cubes. If a lot of juice is released during cutting, we must 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 greens, green peas and mayonnaise. Stir, taste and add salt if necessary.
7. Serve the salad immediately after cooking.

Bon Appetit!