Traditional recipes

Tuna salad

Tuna salad

salads are good on these heats, but who eats them like I don't really, yesterday I made some peppers stuffed with fasting and green bean soup with lots of vegetables and sana, a goodness of acristura

  • 2 canned whole or shredded tuna
  • 1 green salad
  • 1 cucumber
  • 1 capsicum
  • 1 bunch of parsley
  • a few cherry tomatoes
  • 1 canned corn
  • 1 lemon
  • a few kalamata olives
  • 1 onion
  • oil
  • olive

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Tuna salad:

Drain the tuna in a colander and wash the vegetables. In a salad bowl put the tuna, broken lettuce pieces, sliced ​​cucumbers or cubes, julienne peppers, drained corn, sliced ​​tomatoes, olives, onion scales, lemon juice and salt. At the end we put the oil and the parsley.

Tips sites

1

prepare the salad just a few minutes before serving, leaving it for only a few cold minds, otherwise the salad will soften


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.

5 Based on 16 Review (s)

Tuna salad

I tell you from the beginning that I really like tuna salad. I prefer to spend 5-6 lei on a can of tuna than on a slice of neck (then I go home and until the neck is done my husband eats half of the salad as an appetizer :)). I think there are many salad recipes, I propose a summer one.

  • 1 can of tuna pieces
  • 2 suitable tomatoes
  • 2 tablespoons sweet corn
  • 100g olives
  • 1 small red onion
  • 1/2 pepper
  • olive oil, lemon juice, salt
  • optional 1 boiled egg cut into slices

Put sliced ​​tomatoes, peppers and onions, corn, olives and tuna in a bowl. Add olive oil, lemon juice (about 2 teaspoons) and salt.

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Fresh tuna salad

Fresh tuna salad

Fresh tuna salad

Ingredient:

  • 450 gr ton file
  • 1 cup olive oil
  • 2 bay leaves
  • peel from 1/4 large lemon
  • 2 cloves of garlic
  • 1 teaspoon black peppercorns
  • 1/8 teaspoon chili flakes (optional)
  • 2 large basil leaves
  • 2 wire marar
  • 5 large mint leaves
  • 1/2 teaspoon coarse sea salt

Dressing (for 1 serving)

Salad (for 1 serving)

  • 4-5 lettuce leaves
  • 1 red
  • 1 string green onion
  • 1/4 lemon
  • marar tocat

Method of preparation

The tuna is cut into cubes of about 3 cm. Sprinkle with salt and leave for 1 to 3 hours in the refrigerator.
Meanwhile, put the bay leaf, the lemon peel taken with the vegetable peeler, the sliced ​​garlic, the lightly crushed black pepper and the chili in a saucepan. Add the oil and heat everything over low heat. Do not let it boil. Extinguish the fire, cover the pan with a lid and let it cool completely.
Place the tuna in a jar (one of 800 ml is large enough). Pour the infused oil over it with all the flavors. The oil should completely cover the tone. If not, top up with oil. Put the lid on the jar and gently twist it to allow the flavors to enter the pieces of tuna.


Put the jar in the oven (without lid) at 90C for 30-40 minutes. Check that a piece of tuna is no longer red in the center.
Remove the jar from the oven and chop the greens (basil, mint, dill). Put them in the jar and twist the jar and let the greens enter the pieces of tuna. Allow to cool completely.
The tuna can be used as soon as it has cooled or can be stored in the refrigerator for a maximum of 10 days. Before consumption, return to room temperature.


When you want to serve the salad, prepare the dressing (be careful, the ingredients are given for a single salad): in a bowl, mix the tuna oil with the lemon juice and mustard until it becomes an emulsion. Add 1/4 of the tuna prepared above (drain the pieces of oil as well as possible when you take them out of the jar) and mix gently.
Assembling the salad: place the tomato slices on the bottom of a plate. Place the lettuce leaves cut into smaller pieces on top. Sprinkle pieces of tuna on top, pouring all the dressing from the bowl on top. Sprinkle with sliced ​​green onions and dill. Serve with a piece of lemon.


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 omelette, 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


Fresh tuna salad

Fresh tuna salad

Fresh tuna salad

Ingredient:

  • 450 gr ton file
  • 1 cup olive oil
  • 2 bay leaves
  • peel from 1/4 large lemon
  • 2 cloves of garlic
  • 1 teaspoon black peppercorns
  • 1/8 teaspoon chili flakes (optional)
  • 2 large basil leaves
  • 2 wire marar
  • 5 large mint leaves
  • 1/2 teaspoon coarse sea salt

Dressing (for 1 serving)

Salad (for 1 serving)

  • 4-5 lettuce leaves
  • 1 red
  • 1 green onion
  • 1/4 lemon
  • marar tocat

Method of preparation

The tuna is cut into cubes of about 3 cm. Sprinkle with salt and leave for 1 to 3 hours in the refrigerator.
Meanwhile, put the bay leaf, the lemon peel taken with the vegetable peeler, the sliced ​​garlic, the lightly crushed black pepper and the chili in a saucepan. Add the oil and heat everything over low heat. Do not let it boil. Extinguish the fire, cover the pan with a lid and let it cool completely.
Place the tuna in a jar (one of 800 ml is large enough). Pour the infused oil over it with all the flavors. The oil must completely cover the tone. If not, top up with oil. Put the lid on the jar and gently twist it to allow the flavors to enter the pieces of tuna.


Put the jar in the oven (without lid) at 90C for 30-40 minutes. Check that a piece of tuna is no longer red in the center.
Remove the jar from the oven and chop the greens (basil, mint, dill). Put them in the jar and twist the jar and let the greens enter the pieces of tuna. Allow to cool completely.
The tuna can be used as soon as it has cooled or can be stored in the refrigerator for a maximum of 10 days. Before consumption, return to room temperature.


When you want to serve the salad, prepare the dressing (be careful, the ingredients are given for a single salad): in a bowl, mix the tuna oil with the lemon juice and mustard until it becomes an emulsion. Add 1/4 of the tuna prepared above (drain the pieces of oil as well as possible when you take them out of the jar) and mix gently.
Assembling the salad: place the tomato slices on the bottom of a plate. Place the lettuce leaves cut into smaller pieces on top. Sprinkle pieces of tuna on top, pouring all the dressing from the bowl on top. Sprinkle with sliced ​​green onions and dill. Serve with a piece of lemon.


Tuna salad with vegetables: celery stalks, red onion, fennel

One more salad built on the principle “when you don't know what to cook, open a can of tone and combine its content with what you have at hand ”.

One of the benefits (without the quotes this time) of the Golden Age is that it taught us to always have hard-to-eat food (canned food, flour, rice, oil, etc.) at home. I was left with this habit induced by the fear that "if he won't get to Alimentara soon?", And that's a good thing, because he can always hit us with a calamity (flood, earthquake, etc.), which will take him out of supermarket supply priorities. I'm not saying wait until then. You can try this combination of tone with rawness and not forced by circumstances.

What do you need?

  • 1 can of tuna (pieces) in oil (185 g)
  • 1 - 2 celery stalks (celery)
  • 1 red onion
  • ¼ fennel bulb
  • 2 teaspoons Dijon mustard
  • ½ connection of green parsley
  • ½ lemon (juice only)
  • Sea salt and mixed pepper (white, black, red, green) freshly ground - to taste.

How do you proceed?

  • Wash celery, fennel, parsley, peeled onions well
  • Drain the canned tuna oil - keep only what adheres to the tuna pieces
  • Cut the onion and julien fennel (fish), the celery stalks into thin slices, 2-3 mm, and finely chop the parsley.
  • In a large bowl, mix all the ingredients well, without breaking the tuna too much
  • Season the salad with salt, pepper and lemon juice and let it cool for at least 30 minutes.

Serve cold, plain or on fried baguette slices.

Have fun and see you healthy again!


Tuna and lentil salad

1. Drain 2 tablespoons of canned olive oil and add them to the olive oil and lemon or lime juice in a large bowl. Mix them.

2. Add the onion, garlic, cumin and then the lentils, stirring gently. Cover and leave for 30 minutes for the flavors to blend.

3. Add the chopped tomatoes, tuna and chopped parsley. Mix and garnish with parsley leaves.

4. Serve this tuna and lentil salad with crispy bread, if you prefer.

200g canned tuna pieces in olive oil, good quality
3 tablespoons olive oil
2 tablespoons lemon or lime juice
1 red onion, cleaned and cut thin
1 clove of garlic, cleaned and ground
1/2 teaspoon of cumin ground or fried cumin seeds
410g canned lentils, washed and dried
2 tomatoes in broth, cut thinly
4 tablespoons chopped parsley
salt and freshly ground black pepper


Tuna salad with avocado, olives and onions

The tuna drains from the liquid and breaks into pieces with your hands. Remove the avocado from the core and peel and cut into suitable cubes. Cut the onion into thin strips. Mix all in a bowl with the olives and season to taste. Serve immediately.

TOTAL: 300 grams, 542.9 calories, 34.7 protein, 41.1 fat, 9.7 carbohydrates, 7 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.

5 Based on 15 Review (s)

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 omelette, 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 also add diced boiled potatoes, boiled carrots or grated potatoes, peas, corn. Try the recipe Barley salad with tuna(click to access the recipe) & # x2665


With EVA at dinner, with muted music & # 8230 / TON salad recipes


"Where there is no love, there is nothing." But also where it's & # 8230 Butterflies, rainbows, fireworks! And because February is the Month of Love and you waited a year to tell her or remind her how you feel, the time is coming! You have two great occasions: on February 14th, Valentine 's Day, or ten days later, on the 24th.

Romance on the plate? Of course it is possible! For a dinner for two. Classic or modern. By candlelight or sitting comfortably on the couch, to a film. Or on top of the bed, why not? Once a year, on a big day, it's allowed. It may not be the aphrodisiac tone, as oysters are, but it is certainly delicious, suitable for many combinations and is suitable for a light evening meal. And to prepare, and to digest. A prelude to a long night & # 8230

Do you dream together of amazing holidays? You can make your own travel plans by discovering the aromas of some lands you will hope to ever reach! Get acquainted with traditional Mediterranean, Dalmatian or Mexican tastes. Very simple: with EVA Mediterranean Tuna Salad, EVA Dalmatian Tuna Salad or EVA Mexican Tuna Salad. Eager to explore the Orient? Then choose for dinner with & # 8230 in question, EVA Salad with Cous Cous, EVA Salad with Red Quinoa or EVA Salad with Wild Rice.

Or maybe you want to make a salad yourself, letting yourself be admired by him & # 8230 We give you two recipes and it remains our secret, right?

Tuna and egg salad

Ai need: two canned EVA Tuna pieces in olive oil, EVA Tuna pieces in vegetable oil or EVA Tuna in its own juice, two hard boiled eggs, an Iceberg lettuce, two red bell peppers, 100 g corn kernels, a green cucumber, an onion red or a bunch of green onions, 10 black olives, 100 g sheep cheese for dressing - canned oil or 100 ml oil if you use the version in its own juice, 100 ml balsamic vinegar, 100 ml white wine, a teaspoon of sugar, salt , pepper, fresh basil.

How is it prepared

Drain your own oil / juice from the cans. Wash the salad and break it into larger pieces by hand, clean and cut the onion, cucumber and pepper. Crush the cheese.

Prepare the dressing by mixing canned oil or salad oil with balsamic vinegar and wine. Add sugar, salt and pepper to taste and finely chopped basil leaves.

In a large bowl put the lettuce, then the onion, bell pepper and cucumber. Sprinkle with the prepared dressing and mix gently. Then put the fish, quartered eggs, olives and cheese.

Tuna, celery and walnut salad

You need: three celery stalks Celery, a cucumber, two canned EVA Tuna chopped in vegetable oil, a hot pepper, 50 g walnut kernels, 15 g mixture of seeds (sunflower, pumpkin and sesame), two bunches of green onions, an avocado , the juice of half a lemon, salt and pepper.

How is it prepared

Wash the vegetables, finely chop the green onion, peel the cucumber, cut it lengthwise and remove the seeds with a teaspoon, then cut it into slices. Slice the celery stalks and hot peppers. Peel a squash, grate it and cut it into cubes. Chop the walnuts with a knife.

Put the tuna with the oil in a bowl, add the vegetables, nuts and seeds, salt, pepper and lemon juice and mix well so that the salad is homogeneous.


Video: Track of the Tuna FULL DOCUMENTARY (October 2021).