Tuna salad — 19 delicious recipes

Hearty tuna salads will successfully complement both a hearty festive and modest everyday dinner. Any of them are prepared simply. And if you take a canned product, it’s also very fast.

Simple salad with canned tuna and rice

Ingredients: a can of canned tuna, 3 large boiled eggs, 2 fresh strong cucumbers, light mayonnaise, half a glass of rice, white onion, salt.

1. The groats are washed and boiled in salted boiling water, then cooled.
2. Pre-cooked cooled eggs are cleaned and chopped into cubes.
3. Pieces of fresh cucumber without peel are poured into the salad bowl to the previous products.
4. There, peeled onions are finely chopped.

Last of all, fish from a can directly with butter is added to a salad with tuna and rice. The ingredients are salted and mixed. A little mayonnaise is added to taste.

How to cook with avocado?

Ingredients: a can of canned fish in its own juice, a very ripe soft avocado, 8-9 pcs. cherry, half a bunch of Iceberg (salad), 8 boiled quail eggs, olive oil, 1 tbsp. l lemon juice, a mixture of peppers.

1. Lettuce leaves are washed, they shake off the liquid. Next, the product is torn to pieces by hand and laid on a flat dish.
2. On top are fairly large slices of avocado, neatly stripped from the bone.
3. Then pieces of fish without liquid are randomly distributed.
4. The cooled eggs are cooled and cut into halves, tomatoes - quarters.These ingredients are also laid out on top of future snacks.
5. The dressing is prepared from lemon juice, a small amount of olive oil, a mixture of peppers and the liquid remaining from the fish. Products are thoroughly mixed.

The resulting salad with avocado and tuna is generously watered with citrus dressing.

Salad "Nicoise"

Ingredients: 1 pc. red lettuce, 2 small tomatoes, large bell pepper, 7-8 lettuce, 6-7 quail eggs, a can of fish in oil, salt, 45 ml of olive oil, 2 small cloves of garlic, 2 tsp. sweet mustard, 4 tbsp. l wine vinegar, a pinch of granulated sugar.

1. Red onion is cut into medium half rings, sprinkled with salt and left for 8-9 minutes.
2. Bulgarian pepper without a middle is chopped into strips, tomatoes - in small slices.
3. The vegetables prepared in the second step are sent to the salad onions.
4. Shredded lettuce leaves are torn on a flat plate. On top of the chaotic decomposed infused vegetable salt mass.
5. Quail eggs are boiled until cooked, after which they are cut in half and laid out on top.
6. The last ingredient is canned fish. Her pieces are laid out on top of the appetizer.

Dressed Nicoise salad with a mixture of the remaining components. Crushed garlic is added to the sauce, after which it is whipped with a whisk until sugar is completely dissolved.

Original Mimosa with Tuna

Ingredients: 3 potatoes, 2 medium carrots, 220 g tuna (canned), white onion, 4 boiled eggs, salt, mayonnaise.

1. Root crops are cooked in their uniforms, cool, clean and grind with a grater. It is best to choose for this design with the smallest holes.
2. Prepared, coated with mayonnaise and salt potatoes will be the bottom layer of the snack.
3. Mashed up tuna is distributed on top of it.
4. Next, small onion cubes crumble. Sauce on these layers is not needed, because canned fish is very juicy.
5. Then there are grated squirrels and carrots. These products are coated with mayonnaise.
6. Last of all, the snack is sprinkled with crumbled yolks.

It remains to decorate the Mimosa salad with a composition of any fresh vegetables or herbs.

Variant of salad with tuna, cucumber and egg

Ingredients: a can of canned fish, 2 boiled eggs, a handful of green peas without brine, a bunch of feathers of fresh green onions, fine salt, 2 strong fresh cucumbers, sauce.

1. Diced cucumbers (along with the peel) and half of chopped green onion pour out first into the salad bowl.
2. A forked fish with a small amount of liquid from a can is displayed on top.
3. Then peas are poured out without brine.
4. The cooled eggs are peeled, chopped into cubes and laid out on peas along with the remaining chopped greens. You can leave the appetizer in layers (in which case they need to be greased with salted sauce) or just mix the ingredients.

Great for dressing salad with tuna and cucumber, and an egg ordinary mayonnaise.

Hearty Bean Appetizer

Ingredients: 6-7 lettuce, a can of tuna in oil, a can of canned in its own juice, a small red onion, salt, fresh cucumber, 7-8 olives, 2 boiled eggs.

1. It is very important to choose high-quality canned fish, since the taste of the final dish depends on it. Tuna is removed from the brine, forked into small pieces.
2. Legumes are reclined in a colander and washed well.
3. Cucumber is cut in half circles, the onion is thinly chopped. If the latter is very bitter, its pieces should be washed with ice water.
4. The salad is coarsely torn by hands and spills out into a deep container. Better to choose its crispy varieties.
5. Salad with tuna and beans is mixed from all previously prepared ingredients. The onion is first well squeezed from water.

The appetizer is salted, seasoned with fish oil, laid out on a flat plate and decorated with slices of boiled eggs and olives.

With chinese cabbage

Ingredients: a small fork of Chinese cabbage, a jar of tuna in its own juice, large fresh cucumber, onion, salt, low-fat sour cream, mayonnaise.

1. Cabbage is cut with a sharp knife rather large - this will make the appetizer airy and juicy.
2. Canned food is mashed with a fork and mixed with miniature cubes of fresh onions.
3. Cucumber gets rid of a dense skin and is cut into small arbitrary pieces.
4. The components are mixed in a deep cup.
5. For dressing, sour cream and mayonnaise are combined in equal shares. The sauce is salted. You can add fresh or granular garlic to your taste. When adding salt to a dressing and salad, you need to remember that canned tuna is itself quite salty.

All components are poured with sauce and mixed again.

Celery Diet Recipe

Ingredients: standard jar of tuna in oil, 25 g of walnut kernels, 20 g of raisins, 2 pcs. stem celery, boiled chicken egg, a handful of chopped fresh dill, salt, 1 small. l French mustard, 3 tbsp. l low-fat sour cream, 1 small. l lime juice.

1. First of all, washed raisins are poured with boiling water. It should soak a little in hot water.
2. Tuna is divided into medium slices with a fork.
3. Celery is washed, the lower coarse part is cut off from it. The remaining product is crushed in miniature pieces.
4. The nuts are chopped finely. You can use a blender, but it’s important not to overdo it - small pieces of nuts should be in the bowl, not flour.
5. Slices of tuna, liquid-free raisins, dill, nuts and celery are sent to a deep plate.
6. For the sauce, a boiled egg is divided into components. The yolk is ground with sour cream and mustard, as well as lime juice. Protein can be used for other dishes or also cut into a salad.
7. The appetizer is smeared with sauce and salted to taste.

Serve such a dish on ruddy toasts covered with lettuce.

Holiday tuna puff salad

Ingredients: 220 g canned fish in its own juice, 90 g cheese, 2 medium carrots, 2 large fresh cucumbers, 3 boiled eggs, light mayonnaise or other sauce, salt.

1. Carrots are sent in advance to boil until soft. The eggs cool, divide into squirrels / yolks and rub coarsely.
2. The split baking dish is placed on a flat plate and covered with cling film.
3. Grated proteins are placed in the first layer. Next comes the tuna mashed with a fork and finely grated semi-hard or hard cheese. Do not forget about salted mayonnaise or other sauce, which should be coated with almost every layer.
4. The cucumber, along with the skin, is cut into strips and squeezed out of excess fluid. Then it is combined with carrots in the same way, smeared with sauce and laid out on top of the appetizer.

The last layer will be a crumb of egg yolks. If they are too pale, you can tint the product with ground turmeric.

Cooking with Pickles and Corn

Ingredients: a can of fish in its own juice, 4 pickles, 2 pre-cooked eggs, 4-6 branches of fresh dill, mayonnaise, onion, a can of sweet corn (canned food), and fine salt.

1. In a deep bowl, fork-mashed tuna and sweetcorn combine.
2. Finely chopped onions and similarly chopped boiled eggs go there.
3. Next, cubes of pickles and chopped dill greens pour into the bowl.

The appetizer is salted and sprinkled with light mayonnaise.

Canned Tuna Vegetable Salad

Ingredients: 3 leaf Chinese cabbage, 2 leaf Iceberg lettuce, 1 tsp. mustard, can of tuna in oil, 130 g of cherry, large fresh cucumber, 2 boiled chicken eggs, 2 tbsp. l olive oil, half sweet bell pepper, a pinch of sugar, a clove of garlic, 2 tbsp. l lime juice, salt.

1. Lettuce leaves, as well as coarsely chopped Chinese cabbage, pour into the bowl, torn by hand.
2. Pieces of all other vegetables declared in the recipe, arbitrarily chopped, are sent there. Cherry can just be cut in half. Onions are cut in very thin half rings.
3. For filling, all remaining components are connected, except for the eggs. Garlic is pre-crushed in a mortar or passed through a press.
4. The components mix well. Instead of sugar, you can take small. a spoonful of liquid honey. This will make the taste of the snack even more original.
5. The vegetable mixture is laid out on a flat plate and watered with dressing.
6. Small pieces of fish and slices of boiled eggs are distributed on top.

Ready-made salad with canned tuna is immediately served for dinner.

With potatoes

Ingredients: 2 boiled eggs, 270 g of young potatoes, 220 g of tuna in oil, 110 g of green beans, 2 tomatoes, a bunch of any herbs, half a glass of olives, a clove of garlic, olive oil and wine vinegar, salt.

1. For filling, all liquid components from the recipe are combined, salt and crushed garlic are added to them.
2. The whole potato is cooked until tender.
3. String beans are immersed in salted boiling water for 3-4 minutes.
4. First of all, when collecting lettuce, chopped greens are laid out on a plate, watered with a small amount of dressing.
5. Topped in the center is mashed tuna, and around it are all the remaining ingredients, cut into small pieces. Tomatoes are sliced ​​in slices, olives in halves, and potatoes in thin slices.

All products on a plate are poured with sauce. If necessary, you can sprinkle them with fine salt.

With fresh cucumber and peas

Ingredients: canned fish can (tuna), salt, large fresh cucumber, 2 boiled eggs, 5 tbsp. l green peas (canned food), 3-4 feathers of green onions, mayonnaise.

1. Cucumber directly with the skin is cut into cubes and spilled out into a deep bowl with green peas.
2. Tuna is laid out on top, with a fork divided into medium pieces.
3. On top of the listed components, cubes of boiled eggs pour out.
4. The appetizer is tastefully seasoned and seasoned with mayonnaise.

Ready salad is decorated with chopped onions. You can use any other greens for this purpose.

With cheese dressing

Ingredients: 160 g of Chinese cabbage, 3 eggs (pre-cooked), 2 tomatoes, half a can of tuna in oil, 60 g of soft cream cheese, 60 g of sour cream, 4 tbsp. l oils from cans with canned food, chive, salt, pepper.

1. All three eggs are cooked to the hardened center. The yolk of one of them will be used for dressing.
2. It is pounded with cream cheese and sour cream. Fresh garlic, pepper, and fish oil, passed through the press, are added to the mass (the sauce will turn out quite thick). It is salted and peppered to taste.
3. Chinese cabbage is chopped large and immediately sent to the salad bowl. Medium slices of fresh tomatoes spill out to it, as well as large pieces of the remaining eggs.
4. The ingredients are mixed and seasoned with cheese sauce.

An appetizer is served immediately for dinner. You can decorate it with cherry and / or arugula.

With cod liver and tuna

Ingredients: 220 g of rice (cooked with spices), a whole can of cod liver, the same amount of tuna canned in its own juice, processed cheese, 80 g of hard cheese, a bunch of green onions, 4-5 pre-cooked eggs, 3 tomatoes, salt, mayonnaise or other suitable sauce.

1. The appetizer under discussion will be laid out in layers on a flat wide plate. Each of them will be smeared with salted mayonnaise or other selected sauce. Also, the layers are well tamped with a food film.
2. First chopped tomatoes finely chopped with peel onto a plate. Then, a large portion of cooked flavored rice is distributed.
3. Next up is the mashed cod liver mixed with chopped onions. This juicy layer can be left without sauce.
4. Grated processed cheese and half boiled eggs chopped into cubes are laid out on the liver.
5. Then the remaining rice is poured out and tuna is distributed. This layer also can not be smeared with sauce.
6. The appetizer ends with grated hard cheese and remaining eggs.

You can decorate the salad with intricate figurines of fresh or pickled vegetables.

Option with the addition of mushrooms

Ingredients: 170 g canned fish in their own juice, 80 g young carrots, salt, 70 g red and green onions, a handful of dried cranberries, 90 g hard cheese and fresh champignons, 40 g olives, mayonnaise.

1. In a bowl, a fork kneads a fish. If large bones are found in it, they must be removed. The liquid from the tuna merges.
2. Sliced ​​olives, dried cranberries, chopped green onions go to the fish.
3. Carrots and red onions are finely chopped and then fried with thin plates of mushrooms.
4. The grill shifts to the rest of the ingredients.
5. Grated cheese also goes there.
6. You can salt the treats and generously lubricate with mayonnaise.

The resulting salad spread is delicious to serve, including in pita bread or on dried rosy toasts.

Salad with tuna, pine nuts and cherry tomatoes

Ingredients: 4-5 leaves of Beijing cabbage, a can of canned fish in oil, 180 g of white canned beans, 60 g of sweet corn (canned) grains, 10-12 pcs. cherry, 2 boiled eggs, 110 g pine nuts, salt, olive oil and apple cider vinegar.

1. To begin with, peeled pine nuts are poured onto a dry frying pan and fried until golden. They themselves are fatty, so you do not need to use oil. It is impossible in the process to move away from the stove, as small nuts instantly burn out. During frying, the product is slightly oily.
2. A flat plate is covered with two whole washed Beijing leaves (without dense white bases). They can be replaced with green lettuce.
3. In a separate bowl, the remaining cabbage leaves, torn into pieces, sweet corn kernels, beans without liquid and slices of fresh tomatoes are mixed.
4. The resulting salad is salted, seasoned with oil and vinegar sauce (their proportions are selected according to the taste of the cook) and laid out on the prepared dish.
5. On top of the listed ingredients, mashed tuna with a small amount of oil from a can is distributed.

Top pine nuts and pieces of boiled eggs are added. The dish can be left to brew for half an hour or serve immediately.

Italian Salad with Mozzarella

Ingredients: 160 g Mozzarella, a bunch of Iceberg lettuce, 90 g natural canned tuna in oil, 90 g olives, 230 g cherry, 40 g peeled pine nuts, lemon, olive oil.

1. Lettuce is torn to pieces by hand. They should be of such a size that they conveniently bump into the fork, not more than 3-4 cm.
2. The salad is immediately poured into the selected bowl and cheese is added to it. You need to choose it in the smallest balls.
3. It is most convenient to use already sliced ​​pitted olives. All that remains is to put them in a colander to save them from the brine. Next, slices of olives are sent to the salad bowl.
4. Halves of cherry, peeled pine nuts are poured out next and mashed fish is distributed.
5. An almost ready snack is sprinkled with freshly squeezed lemon juice and poured to taste with olive oil. It is usually not necessary to add it, as there is enough salt both in olives and in canned fish.
6. It is necessary to very carefully, but thoroughly mix all the combined salad ingredients. In the process, the tuna is evenly distributed throughout the bowl. The main thing is not to break pieces of salad and cheese.

Before serving for dinner, the dish should be cool for 20-25 minutes.

With string beans

Ingredients: 4 meaty juicy tomatoes, 3 tbsp. l high-quality olive oil, a bunch of lettuce leaves, 1 tbsp. l lemon juice, ½ tsp. sweet mustard, 160 g of green beans, 2 large boiled eggs, a can of tinned tuna, salt.

1. Beans are laid out in salted boiling water for 6-7 minutes, after which it is poured with ice water and cut into small pieces.
2. The salad is well washed, torn by hands and laid out in a salad bowl. Large pieces of tomatoes are sent to him.
3. Prepared green beans are moved to a future snack.
4. All other components, except tuna and boiled eggs, are combined in a dressing. They are well rubbed and left alone for 15 minutes.
5. Mixed ingredients are seasoned with the resulting sauce.
6. Ready salad is laid out on a flat wide plate.On top of it, pieces of canned fish are distributed, as well as eggs cut into 4-6 parts.