Tuna is an incredibly popular fish in Europe and Asia. This is due to the fact that the meat of this fish contains a huge amount of amino acids and vitamins. Adherents of a healthy lifestyle and proper nutrition have long appreciated its dietary properties.
Tuna salad (step by step recipe) - basic principles of preparation
Every good housewife must have a jar of tuna in reserve. One jar is enough for an independent snack, or for the preparation of a delicious and nutritious salad.
Choose jars of tuna not the ones that say "for salads", but canned food in whole slices without salt and oil. Canned food in the first case is prepared from fish scraps. Therefore, they have such a low cost. However, along with the price, the protein content in the contents of the can also decreases. Canned tuna can be in oil or in its own juice. If you want to get a hearty meal, use canned food in oil, for a diet version of the snack - in your own juice.
The jar of fish is opened with a special key or a sharp knife. The liquid is drained, and the fish is laid out on a plate and gently knead with a fork.
If the salad is prepared with fruit, tuna is sprayed with freshly squeezed lemon juice.
Fresh vegetables, cheese, eggs, legumes, fruits, etc. are used as additional ingredients.
Especially tasty salad is obtained with cabbage, herbs and other fresh vegetables. It is better to use Beijing cabbage, cutting off the dense white part. Her leaves are very tender. Cabbage is chopped with a thin straw. It is better not to cut the green salad, but to tear it with your hands. You can use arugula, iceberg, ramen or spinach.
Eggs for salad are better to take homemade. With them, the snack will turn out tastier and brighter. They are boiled hard-boiled, then cooled in cold water. Chilled eggs can be wiped with a napkin and placed in the refrigerator for a while. This is done so that the shell is easier to peel.
Spices that are great for salads with tuna: dry mustard, black pepper, Provencal herbs and lemon pepper.
Shredded pine nuts or walnuts will make the salad taste more original.
Beans, chickpeas, lentils are added to the salad in boiled form, or canned beans are used.
Tuna salad is seasoned with low-fat mayonnaise, sour cream, olive, refined sunflower oil, or vegetable oil-based sauce with lemon juice or vinegar. Some recipes use fish oil as a dressing.
In the article, we offer you several options for making tuna salad (step by step recipe).
Recipe 1. Salad with tuna: a step by step recipe with corn
Ingredients
one can of canned tuna;
salt;
one can of canned corn;
freshly ground black pepper;
four pickles or pickles;
a small bunch of fresh dill;
four chicken eggs;
natural yogurt or mayonnaise for dressing;
onions - one head.
Cooking method
1. We open a jar of tuna with a special key for canned food or with a sharp knife. If canned fish with oil is used, we discard it in a colander and leave it to make excess oil in the glass. In our own juice, we simply transfer the tuna to a plate and gently knead with a fork. It is preferable to use the second option so that the snack does not turn out too oily. Canned food in oil is suitable for salads that season with olive or sunflower oil. Thanks to this, you can significantly reduce the amount of oil in the gas station. Put mashed fish in a salad bowl.
2. Remove the eggs from the refrigerator. Place them in a small saucepan and fill with cold water. Put it on medium heat and cook until it is hard boiled. Then drain the boiling water and place the eggs in cold water. After a minute, drain it and pour again with cold water. Remove the eggs from the water, wipe with a paper towel and peel. Grind the eggs with a special egg slicer or a sharp knife. Send the chopped eggs to the tuna salad bowl.
3. Open the jar of corn with a special key or a sharp knife. Transfer contents to a sieve and leave for some time to stack all syrup. Stir the corn a couple of times. Transfer it to a salad bowl with the rest of the ingredients. The main condition is that there is no liquid left, otherwise the salad will turn into a shapeless mass.
4. Remove pickled or pickled cucumbers from the marinade. Dry them with a napkin. If the skin is coarse on the vegetable, trim it. Put the cucumber on the board. Cut it in half lengthwise. Cut each half into strips and then crumble across small cubes. Thus chop the remaining cucumbers. Lay out to the rest of the ingredients.
5. A bunch of dill, sort, remove flaccid and yellowed branches. Rinse the greens and finely chop it. Add to the salad bowl. Season the appetizer and mix gently. Before salting, try the salad to taste, since pickled cucumbers will make the salad salted. If you want a hearty snack, season it with mayonnaise. It is better to make the sauce yourself by whipping a blender with refined vegetable oil with yolks, spices and mustard. In this case, you will be absolutely sure of the quality of the product. If you want the appetizer to be dietary, season it with natural yogurt.
6. Ready tuna salad (step by step recipe) with corn can be served in a transparent glass salad bowl, in portioned bowls or tartlets. Garnish with fresh herbs on top.
Recipe 2. Salad with tuna: a step by step recipe with rice
Ingredients
two cans of canned tuna;
fresh greens;
half a glass of rice;
mayonnaise;
three pickled or fresh cucumbers;
onion head;
four boiled chicken eggs;
150 g of hard cheese.
Cooking method
1. Cooking begins with the preparation of rice. To do this, rinse the cereals, constantly changing the water. Or put it in a sieve and place it under a stream of running water. In this case, constantly mix. It is better to use rice varieties that become friable after cooking. Steamed long-grain or Jasmine is ideal. The washed cereal is transferred to a suitable pan and poured with a large amount of filtered water. Lightly salt and put on medium heat. Boil the grits until tender. Then we discard the cereal into a colander or sieve and rinse, stirring constantly. Leave to glass all the liquid.
2. We take out the eggs from the refrigerator and place in the stewpan. Fill with cold drinking water so that it completely covers them, and put it on the stove. Turn on the fire and cook for no more than ten minutes. Then drain the boiling water, and place the eggs in cold water. If this is not done, the shell will be poorly cleaned. Eggs are peeled. We spread it on a cutting board, cut it in half and cut into small pieces with a sharp sharp knife.
3. Cut the cucumbers into small cubes. If it is a fresh vegetable, it is pre-washed and cut on both sides. We take pickled cucumbers out of the marinade and dip them in a paper towel. If the skin is tough on cucumbers, cut it off to make the salad tender.
4. The head of the onion free from the husk. To do this, cut off the stalk with a sharp knife and remove the husk. Rinse the onion. We spread on the board, cut in half. We cut each half into strips and crumbling across small pieces. We spread the chopped onion in a small bowl and pour it with boiling water. Leave for a couple of minutes, and drain the liquid. This is done so that the onion gives its bitterness.
5. Cheese free from packaging. We cut off the paraffin crust with a sharp knife. Grind the cheese on a grater with large holes. You can use a special device for rubbing cheese.
6. Banks with tuna open. This can be done with a sharp knife or a special key for canned food. We drain the liquid. If left, the salad will turn out moist and will spread. We spread the contents of the cans on a plate and gently knead with a fork, but do not turn into porridge.
7. We sort out greens. Remove the yellowed twigs. Rinse the herbs, slightly dry. We spread it on the board and with a tiny sharp knife.
8. Combine all the prepared ingredients in a large salad bowl. Add mayonnaise and mix gently. How much mayonnaise to put depends on your taste; three to four spoons will be enough for this amount of food. Salt and pepper the salad after we have seasoned it, as mayonnaise and pickles add their salinity to the appetizer.
9. Salad served in a common salad bowl, or in individual bowls. The feed in tartlets will look original.
Tuna salad (step by step recipe) - tips and tricks
Be sure to drain the liquid from the canned food so that the salad does not become wet and does not drip.
Take canned food for salad, in which the fish slices.
Salad with pickles must be salted and pepper at the end, so that the appetizer does not turn out to be salted.
You can serve the snack as an independent dish, or as an addition to the side dish.
