Tuna salad


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- Boil the potatoes in their skins, as well as the eggs; clean and cut into cubes, eggs into larger pieces.

- Cut the salad into small pieces

- in a bowl we mix potatoes, eggs, lettuce, onion cut into scales or I put it on the grater because my husband doesn't like onions ... so I cheated :))). Add salt, pepper, and mayonnaise as much as it contains (I used Viennese mayonnaise - it's good)

-is in the fridge and serve cold.

- black olives can also be added.


TUNA SALAD WITH VEGETABLES I Recipe + Video

Hello dear lusts. Today I prepared TUNA SALAD WITH VEGETABLES. It can be eaten for breakfast, lunch, dinner or even put on the holiday table. It is prepared very quickly and you can serve it with pita or fresh bread. I hope you like this recipe and enjoy it. I wish you a day as tasty as possible and good appetite!

Ingredient:

70 gr. - drained canned oil

3 tablespoons olive oil

Juice from 1 lime or ½ lemon

Glues or pits for serving (optional)

Method of preparation:

  1. Pour the olive oil into a large bowl, drain the lime juice, season with salt, pepper and mix until you get a thicker sauce.
  2. Cut the celery stalk into medium pieces, diced Pekin cabbage, cut into slices red onion, cherry tomatoes, avocado, sweet pepper, put all the vegetables in the sauce and mix.
  3. Arrange the salad on a plate, put tuna, corn and sprouts on the whole surface.
  4. Serve the salad with pita or fresh bread. Good appetite!

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood

The best tuna salads: The recipes you need to try

If you want to enjoy a delicious and healthy meal, you can prepare a salad with tuna. You have three options.

1. Tuna salad with tomatoes and onions

& # 8211 500 g tuna in vegetable oil
& # 8211 7 medium tomatoes
& # 8211 2 large red onions
& # 8211 200 g olives
& # 8211 1 tablespoon olive paste
& # 8211 the juice from a lemon
& # 8211 2 tablespoons balsamic vinegar
& # 8211 1 tablespoon sugar
& # 8211 1 tablespoon olive oil
& # 8211 1 tablespoon red wine
& # 8211 coarse salt
& # 8211 black pepper
& # 8211 1 link green parsley
& # 8211 1 parsley root

Unwrap the cans, remove the tuna pieces and put them in a sieve to drain the oil. They are sprinkled with lemon juice so as not to change their color, writes unica.ro. Separately, prepare the sauce. Put in a bowl salt, sugar, red wine, balsamic vinegar, pepper, oil, grated parsley root and olive paste. Beat well and then leave to cool for a few minutes.

Peel onions and tomatoes, wash and cut into thin slices or slices. Sprinkle with salt. Cut the olives into slices and sprinkle with the tuna pieces. Put the tomatoes and onions over the tuna, pour the sauce and, at the end, add the chopped parsley. Stir and then serve with croutons.

2. Tuna salad with corn and mayonnaise

& # 8211 350 g canned tuna in its own juice, drained well

& # 8211 150 g canned corn

& # 8211 2 tablespoons capers or chopped pickles

In a bowl, add the tuna and break into smaller pieces. Add corn, chopped onions, capers or chopped pickles, writes deliciousromania.ro. Mix everything with a spoon. Add mayonnaise, juice of 1/2 lemon, salt and pepper to taste. Let the salad cool in the fridge for at least an hour. Serve on toast.

3. Tuna salad with eggs and onions

& # 8211 2 red onions and 4 eggs
& # 8211 240 g tuna pieces in its own juice
& # 8211 a few parsley leaves
& # 8211 1 tablespoon capers
& # 8211 white wine vinegar
& # 8211 olive oil
& # 8211 salt, pepper

Boil the eggs in a large amount of water and a little salt for approx. 8-9 minutes. As soon as they have boiled, leave them to cool under running cold water. Peel them, cut them in half, and each half into slices, according to petitchef.ro.

If the capers are salty, leave them to salt, changing their water a couple of times. Cut the onion into fine scales. If you find the smell too strong, you can keep it in the water for a few minutes. Drain the tuna well from the juice in which it was canned.

Salad assembly: add all the ingredients as they come in hand on a plate. Season with salt and pepper. Sprinkle with a few drops of white wine vinegar and olive oil. And don't forget the parsley.


Tuna and avocado salad

Even if it is a very consistent and filling salad, it is very healthy and perfect as breakfast, the package at the office or for lunch. Tuna salad with avocado can be served with toast, as a filling for an tortilla, with croutons or crackers.

Avocado is very rich in essential acids, fiber, vitamin E, B vitamin complex and even twice as much potassium as bananas! Tuna is rich in the complex of B vitamins, Vitamin D, protein, phosphorus, potassium, magnesium and, most importantly, is very rich in healthy Omega-3 and Omega-6 fats. And the egg? It is rich in protein and an ingredient that goes great in this salad!

All the ingredients for the Tuna and Avocado Salad recipe can be found in stores LIDL & # x2665

Ingredients for 6 servings Salad with tuna and avocado

  • 5-6 eggs
  • 1 well baked avocado
  • 300g tuna in Nixe olive oil
  • 3 tablespoons Greek yogurt Pilos
  • a small red onion
  • will be Castle
  • pepper Mikado
  • a teaspoon of lemon juice

We start with eggs, which we boil in salted water. From the moment the water starts to boil, let the eggs boil for 15 minutes, to make sure they are very well cooked. Then let them cool in cold water until we prepare the rest of the ingredients.

Drain the canned tuna very well. We clean the avocado and cut it into cubes. Peel a squash, grate it and squeeze the juice. Then we clean the eggs and cut them into cubes.

Mix all the ingredients, add Greek yogurt and lemon juice to taste.

Tuna and avocado salad is a delicious salad, so easy to adapt to your tastes! You can add diced boiled potatoes, boiled carrots or grated potatoes, peas, corn. Try the recipe Barley salad with tuna(click to access the recipe) & # x2665


Tuna and avocado salad

Even if it is a very consistent and filling salad, it is very healthy and perfect as breakfast, the package at the office or for lunch. Tuna salad with avocado can be served with toast, as a filling for an tortilla, with croutons or crackers.

Avocado is very rich in essential acids, fiber, vitamin E, B vitamin complex and even twice as much potassium as bananas! Tuna is rich in the complex of B vitamins, Vitamin D, protein, phosphorus, potassium, magnesium and, most importantly, is very rich in healthy Omega-3 and Omega-6 fats. And the egg? It is rich in protein and an ingredient that goes great in this salad!

All the ingredients for the Tuna and Avocado Salad recipe can be found in stores LIDL & # x2665

Ingredients for 6 servings Salad with tuna and avocado

  • 5-6 eggs
  • 1 well baked avocado
  • 300g tuna in Nixe olive oil
  • 3 tablespoons Greek yogurt Pilos
  • a small red onion
  • will be Castle
  • pepper Mikado
  • a teaspoon of lemon juice

We start with eggs, which we boil in salted water. From the moment the water starts to boil, let the eggs boil for 15 minutes, to make sure they are very well cooked. Then let them cool in cold water until we prepare the rest of the ingredients.

Drain the canned tuna very well. We clean the avocado and cut it into cubes. Peel a squash, grate it and slice it finely. Then we clean the eggs and cut them into cubes.

Mix all the ingredients, add Greek yogurt and lemon juice to taste.

Tuna and avocado salad is a delicious salad, so easy to adapt to your tastes! You can add diced boiled potatoes, boiled carrots or grated potatoes, peas, corn. Try the recipe Barley salad with tuna(click to access the recipe) & # x2665


Tuna salad with vegetables and mayonnaise

I executed a soup from some beef broth, over which I boiled two potatoes, two carrots, a small celery and a capsicum. I kept the beef in the soup and put some more Swabian pasta - Spätzle.

The vegetables the rest I turned into a salad. Kind of like beef salad, only without beef. With tone. I had done something similar before, so you have another option here.

What do you need?

  • 2 - 3 small cans (80 g piece) of tuna in oil
  • vegetables "saved" from soup: 2 small potatoes (150 g in total), a small celery or a piece of celery (150 - 200 g), 2 carrots (150 g in total), 1 capsicum
  • 1 small canned pea (100 - 150 g)
  • 3 - 5 cucumbers in vinegar
  • ½ jar of slightly spicy peppers (about 200 g) - I used them as donuts, because I still didn't have them at hand
  • 2-3 teaspoons of Dijon mustard
  • 200 - 250 g of mayonnaise: classic, light homemade, with yogurt or, ultimately, commercial (when I use, quite rarely, I take Hellmann’s)
  • Salt and pepper - to taste
  • For decoration: parsley leaves, pickled cucumber slices, olives.

How do you proceed?

After they have cooled, cut the potatoes, celery, carrots and capsicum into small cubes. I also saw that some people, probably comfortable, put the vegetables through the mincer. Totally contraindicated! Salads of this kind must have texture, you must feel all the ingredients. Otherwise I would put them all in the blender and what a nice smoothie would come out! I think it would be infusible.

Rinse the peas well under running water and let it drain.

Cut the cucumbers into small cubes and squeeze them well before adding them to the salad. Otherwise, the juice in them will make the mayonnaise cut (well, not really instantly, but over time).

Rinse the hot peppers well, drain them of water, cut them into small pieces and squeeze them like cucumbers - for the same reason stated above.

Drain the oil well from the canned tuna.

In a large bowl add the diced vegetables, peas, peppers and cucumbers. Add salt and pepper, mustard and mayonnaise. Mix everything responsibly. It is best to mix the mixture by hand. For hygiene reasons, use a disposable glove when performing this operation. After mixing, taste the composition and add more salt, pepper, mustard. If you don't find it sour enough, either add more cucumbers to the composition or lemon juice.

If you want, you can decorate it. Maybe you are better designers and you come up with something beautiful, not as you see in the picture.

Like any salad of this kind, it will be much tastier after resting in the cold until the next day. The flavors have time to blend in and the sauces to soak into the solid ingredients. So do not rush directly into it, have a little patience!


The best tuna salads: The recipes you need to try

If you want to enjoy a delicious and healthy meal, you can prepare a tuna salad. You have three options.

1. Tuna salad with tomatoes and onions

& # 8211 500 g tuna in vegetable oil
& # 8211 7 medium tomatoes
& # 8211 2 large red onions
& # 8211 200 g olives
& # 8211 1 tablespoon olive paste
& # 8211 the juice from a lemon
& # 8211 2 tablespoons balsamic vinegar
& # 8211 1 tablespoon sugar
& # 8211 1 tablespoon olive oil
& # 8211 1 tablespoon red wine
& # 8211 coarse salt
& # 8211 black pepper
& # 8211 1 link green parsley
& # 8211 1 parsley root

Unpack the cans, remove the tuna pieces and put them in a sieve to drain the oil. They are sprinkled with lemon juice so as not to change their color, writes unica.ro. Separately, prepare the sauce. Put in a bowl salt, sugar, red wine, balsamic vinegar, pepper, oil, grated parsley root and olive paste. Beat well and then leave to cool for a few minutes.

Peel onions and tomatoes, wash and cut into thin slices or slices. Sprinkle with salt. Cut the olives into slices and sprinkle with the tuna pieces. Put the tomatoes and onions over the tuna, pour the sauce and, at the end, add the chopped parsley. Stir and then serve with croutons.

2. Tuna salad with corn and mayonnaise

& # 8211 350 g canned tuna in its own juice, drained well

& # 8211 150 g canned corn

& # 8211 2 tablespoons capers or chopped pickles

In a bowl, add the tuna and break into smaller pieces. Add corn, chopped onions, capers or chopped pickles, writes deliciousromania.ro. Mix everything with a spoon. Add mayonnaise, juice of 1/2 lemon, salt and pepper to taste. Let the salad cool in the fridge for at least an hour. Serve on toast.

3. Tuna salad with eggs and onions

& # 8211 2 red onions and 4 eggs
& # 8211 240 g tuna pieces in its own juice
& # 8211 a few parsley leaves
& # 8211 1 tablespoon capers
& # 8211 white wine vinegar
& # 8211 olive oil
& # 8211 salt, pepper

Boil the eggs in a large amount of water and a little salt for approx. 8-9 minutes. As soon as they have boiled, leave them to cool under running cold water. Peel them, cut them in half, and each half into slices, according to petitchef.ro.

If the capers are salty, leave them to salt, changing their water a couple of times. Cut the onion into fine scales. If you find the smell too strong, you can keep it in the water for a few minutes. Drain the tuna well from the juice in which it was canned.

Salad assembly: add all the ingredients as they come in hand on a plate. Season with salt and pepper. Sprinkle with a few drops of white wine vinegar and olive oil. And don't forget the parsley.


Method of preparation

Tuna salad and olive oil with truffles

Drain the tuna from the oil and cut it into larger cubes. We wash the salad well under running water,

Salad with tuna, olives and corn kernels

Put in a bowl the tuna (which I drained of oil), sliced ​​olives, corn kernels, a few buds


Interesting! Come check out

Avocado salad and canned tuna - recipe with cucumbers, eggs and tomatoes Mimosa salad with canned fish - recipes for tuna, salmon, saury Nicoise salad - classic recipe How to cook celery - salad recipes for all tastes

Tuna salad with mayonnaise

A good salad to wrap in keto cakes or lettuce leaves. It also goes well on "boats" made of endive sheets. It is very nutritious and when needed, it takes the place of lunch or dinner. It is "required" to be combined with some raw vegetables, for example, a few red radishes or a cucumber.

  • 2 cans of tuna in its own juice, drained (280 g)
  • 2-3 green onions or a small white / red onion, the amount is adjusted according to the desired consistency
  • ground pepper

The tuna drains well from the liquid, it is crushed with a fork. Add finely chopped green onions and mayonnaise.

Mix well, add ground pepper to taste and serve. Keep cold for a maximum of 2 days.

TOTAL: 480 grams, 1389.3 calories, 72.7 protein, 120.6 fat, 4.3 carbohydrates, 1.3 fiber
Source: http://calorii.oneden.com

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


Nutritional information

  • Kcals 314
  • Fatty 5.1 g
  • saturate 0.9 g
  • Carbohydrates 20.4 g
  • Sugars 10.7 g
  • Fiber 8.1 g
  • Protein 42.5 g
  • Salt 0.3 g

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Comments:

  1. Mann

    Cool! Smiled! Aftar - respect!

  2. Wajeeh

    Is the result?

  3. Rane

    I agree, great information

  4. Aksel

    the Intelligible message



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