Merve salad

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  • 4 potatoes
  • 1 can of crushed tuna in oil
  • 1/2 onion
  • olive
  • pepper
  • vinegar
  • salt
  • pepper

Servings: -

Preparation time: less than 30 minutes


The potatoes are washed, cleaned, cut into cubes and boiled in less time than for puree. Drain and place in a bowl. Add the canned fish with oil, julienned onion, pitted olives, sliced ​​bell pepper and season with salt, pepper and vinegar.

Tips sites


Instead of vinegar you can put lemon juice.

Tuna salad

Tuna salad is a quick and healthy recipe, a colorful salad full of flavors, perfect for lunch or dinner. We can put the salad on slices of toast, roll it in sticks, or with crackers. A tortilla stuffed with tuna salad, lettuce leaves and slices of tomatoes, avocado or boiled egg cut into thin slices is delicious.

It is a salad inspired by "cevice". What is "cevice"? A salad from Latin America, based on fish or seafood, marinated with lemon or lime juice. It is generally used raw fish, but which "cooks" while marinating, helped by citric acid.

We use canned tuna Nixe, being a very accessible and safe option even for the little ones. We can use tuna in olive oil or in our own juice, depending on our preferences. For extra flavor and a spicy kick, we can add Tabasco sauce and chili flakes.

& ltem & gtSalad & lt / em & gtcu tone - Ingredients for 4 servings:

  • 3 keep your Nixe tone
  • 2 tablespoons Primadonna extra virgin olive oil
  • 4 tablespoons lime juice
  • salt pepper
  • fresh parsley / coriander
  • ½ yellow bell peppers
  • ½ green bell peppers
  • Gras orange bell pepper
  • 1 red onion
  • 1 large tomato

All the ingredients needed to prepare the Tuna Salad recipe are waiting for you in LIDL & # x1f5a4 stores

Preparation Tuna salad

  1. First we drain the tuna very well in a sieve.
  2. Cut all the vegetables very finely: the yellow pepper, the green and orange pepper, the onion, the parsley or the coriander.
  3. Cut the tomato in half and remove the core (part of the seeds) with a spoon. Then cut the tomato very finely.
  4. Put all the ingredients in a bowl. Season with olive oil, lemon juice, salt, pepper, all to taste.
  5. Put the salad in a saucepan or cover the bowl with cling film and refrigerate for at least 2 hours before serving. The longer Salatacu tuna stays in the refrigerator, the more intense the flavors.

For a main meal, lunch or dinner, we can serve Tuna salad next to natural rice, cous-cous or wholemeal pasta. We can also add to the salad chickpeas, white or red beans, corn, for a richer and more filling version. It is also ideal for lunch in the office casserole. Try the recipe Tuna salad with corn and mayonnaise!

Let it be the best and I recommend other similar recipes from Lidl kitchen! Click on each title to access the recipeâ & # x20AC; & # x2122;

Lettuce soup with sour cream

Hi! My recipe doesn't differ much from yours, but I use flour, potatoes and noodles instead. I don't put garlic, instead I put a teaspoon of broth (mine don't make a soup without broth, except for belly soup), I always add it with borscht (homemade) and at the end I put yogurt. And one more thing, I make the egg like a pancake in a little oil. I portion it as it comes with a fork, I add it together (at the end) with plenty of larch, And that's about it. As I specified it doesn't differ much, PS. I love to make this soup only with smoked bones. With sympathy, Mariana.

Just like you suffer with your family who don't conceive a soup without broth, I also have my "pussy" in connection with the borscht :) Not that I wouldn't conceive of putting it in soups, but I can't bear to know it there. It dates back to my childhood, from the time when I was an unparalleled whimper, I didn't like sour soups and I tend to reject the borscht or crocodiles that my mother and grandmother used, I prefer the lemon that seems more modern to me - I know, I am big man childhood :)) Your solution with fried egg is interesting, it's really to my taste, as well as the one with the potato (the noodle as if I wouldn't put it in anyway). Speaking of potatoes, I take this opportunity to remind you that my favorite soup has become the smoked potato (I also leave a link to RECIPE respectively).

Roe salad

I always appreciated the caviar salad, but I haven't cooked it for years. I recently did a test, and the result surprised me very pleasantly. Instead of sunflower oil, I used a mixture of olive oil with coconut oil, as I usually do with mayonnaise. If you do not like the taste of olive oil, you can add avocado oil.

  • 90-100 g of caviar (I had carp)
  • 1 tablespoon lemon juice
  • 50 ml coconut oil
  • 150 ml of olive oil
  • mineral water (40-50 ml)
  • 1 small onion or 2-3 sprigs of green onion, optional

In a beaked dish, prepare the oil mixture. If the coconut oil is solidified, melt it a little in the microwave or bain-marie.
The eggs are placed in a bowl and sprinkled with lemon juice. Using a mixer (mine is pear-shaped, but a classic one works), mix the eggs continuously, pouring oil gradually, little by little. In a few minutes, the composition will lighten in color and thicken quite a bit.

Gradually add mineral water, one tablespoon, mixing after each, until you get the desired consistency. I got about 40-50 ml. At the end, optionally, put finely chopped onions.

Caviar salad can be served immediately with any kind of low-carb bread, for example, with some excellent keto buns.

Keep cool. It lasts 3 days in the fridge.

TOTAL: 380 grams, 1779 calories, 22.8 protein, 189.5 lipids, 3.6 carbohydrates, 0.4 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.

Cauliflower salad with mayonnaise and garlic

Salad with mayonnaise and garlic can be made from various vegetables. On the blog you will also find the version with mushrooms and the one with green beans. No less tasty is the cauliflower salad. If you want it more homogeneous, so that it can be spread on bread, grind the cauliflower harder and change the amount of mayonnaise.

  • 600 g cauliflower
  • homemade mayonnaise (I used 180 grams of this recipe), the amount depends on the desired final consistency
  • 1-2 cloves of garlic
  • salt

The cauliflower is washed and the smaller bunches are opened. Boil it in steam (or in salted water, as you wish), until it softens slightly. I held it for about 20 minutes.

After it has cooled, chop the cauliflower with a knife, then mix it with mayonnaise and crushed garlic.

Season with salt and leave to cool for an hour before serving.

TOTAL: 785 grams, 985 calories, 19 protein, 92.2 fat, 27.6 carbohydrates, 15.1 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.

5 Based on 10 Review (s)

Video: Street Food in Uzbekistan - 1,500 KG. of RICE PLOV Pilau + Market Tour in Tashkent! (July 2022).


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