Salad with tuna. Canned Tuna Salad Canned Tuna Puff Salad Recipe

Now many products are available that in Soviet times not everyone ate or could afford. But now many housewives want to surprise their families with new flavor combinations and compositions of dishes. So, for example, avocado quickly entered our lives. Of course, we continue to cook Olivier, Mimosa, Bride, Caesar and other salads, but it's time to replenish our cookbook.

I discovered tuna for myself quite recently and was surprised that with it I manage to get various variations of salads and snacks. And this despite the fact that it contains a lot of trace elements and protein. It so happens that by mixing it with vegetables, you can have a healthy dinner without any bad thoughts about heavy food and extra pounds.

And at the same time, you can prepare a very nutritious salad based on it by adding rice or eggs to it. I also saw that tuna is sold filled with oil and in its own juice. For example, in the original classic recipe for tuna salad, it comes in oil filling. For dietary dinner options, it is better to buy it in your own juice, it will not be so greasy.

Bright salad with tuna

• Tuna salad with rice
• Salad with tuna and beans
• Salad with tuna and tomatoes
• Salad with tuna and corn

Salad with canned tuna: a delicious recipe with photos

Let's start with the classic tuna salad recipe, which has one main ingredient and acts as a salad, as an appetizer and as a filling for sandwiches. Celery is added to the recipe, I know that not everyone loves it, so you can remove it to taste.

Ingredients:

• 2 cans of tuna
• 1 tsp lemon juice
• Half a stalk of celery
• Mayonnaise
• A little bit of parsley.

This salad is served between two slices of bread like a sandwich.

Put the tuna on a plate and mash a little with a fork to mix it with the oil.

Sprinkle with lemon juice.

Mix this mass with a couple of tablespoons of mayonnaise.

Add chopped celery stalk and parsley.

It is served on a piece of toasted bread.

Salad with canned tuna and cucumber and egg

A summer version of a salad with an abundance of vegetables, when they are all in the garden or freshly sold in stores. As a salad dressing, you can use different types of sauces, as well as season with olive oil and lemon juice and fatter: mayonnaise or sour cream.

Ingredients:

• 1 bunch of lettuce leaves
• 2 small cucumbers
• Tomato
• 2 boiled eggs
• can of tuna

Tear lettuce leaves and put in a salad bowl.

Grind vegetables and eggs and send to a common bowl.

Add tuna from the jar.

Layered salad with tuna and avocado

Puff salads look very impressive and housewives love to serve them on the festive table. The recipe for this salad includes all the ingredients that are very soft and juicy. By the way, I met the same version of the salad, but also with the addition of an egg. It's not here, but you might want to add it. Here is another highlight in the filling, which perfectly emphasizes the taste of avocado.

There are a lot of salads with avocados in autumn and they usually require spices in the form of a mixture of peppers, oregano and Italian herbs, and they are always dressed with vegetable oil, not mayonnaise.

Tuna for this type of salad is best taken in its own juice.

Ingredients:

• 2 tomatoes
• 2 avocados
• 1 can of tuna
• Olive oil
• Juice of half a lemon

Peel the avocado and chop with a fork.

Tomatoes are peeled and chopped.

Prepare the salad dressing: add the juice of half a lemon, oregano and salt to the olive oil.

Mix this mixture with mashed avocado.

To lay out beautifully scrapped, we will use a cake ring or a homemade form.

1 row: avocado.

2nd row: tomatoes and salt.

3rd row: tuna.

Top with butter and lemon juice sauce.

This dish is very nutritious and due to the abundance of fatty acids in avocados, it does not require mayonnaise, and we take a little oil.

Salad with canned tuna and egg and cheese

Cheese goes well with egg and tuna. Therefore, let's start preparing a salad with its content, just add a few vegetables for freshness.

Ingredients:

• can of tuna
• 2 boiled carrots
• 2 eggs
• 100 gr hard cheese
• 1 medium cucumber
• mayonnaise and salt

We knead the tuna.

Grind cheese and carrots with a fine grater.

The cucumber must be peeled and chopped.

On the egg whites, spread the prepared tuna.

Then carrots.

The final layer is cheese with mayonnaise and yolk.

A simple salad recipe with canned tuna and cucumber

With a minimum of time and effort, you can prepare a snack or dinner for yourself with only two products: tuna and cucumber. By the way, to add zest to this recipe, you can chop a few olives. For tenderness of the salad, the cucumber can be peeled.

Ingredients:

• 1 can of tuna in its own juice
• 3 small fresh cucumbers
• Bunch of fresh parsley
• 1 tsp lemon juice
• 2 tbsp olive oil
• Pepper

Grind all vegetables and mix with mashed tuna in a salad bowl.

Acidify with lemon juice and brush with a spoonful of olive oil.

This salad recipe is probably not easier and it takes five minutes to prepare.

The perfect dinner for women who are watching their figure.

Tuna salad with rice

But for a nutritious dinner for the whole family, we also have our own recipe. Here we mix tuna with rice.

You can take any rice, but it is better not polished, it has less starch, it cooks faster and is much more useful.

We will also take corn in this recipe, but if you are not a fan of sweet notes in dishes, then replace it with peas.

Ingredients:

• A can of corn (can be replaced with peas)
• can of tuna
• 2 boiled eggs
• Half an onion
• Dill
• glass of rice
• Mayonnaise

Rice is soaked to remove unnecessary starch. Cook rice until done.

When you have a bitter onion, then pour boiling water over it.

We mix all the chopped products with 2 tablespoons of mayonnaise and decorate with parsley.

Salad with tuna and beans

Another amazing combination is tuna and beans.

Take any beans, but not in tomato juice. More often they use white, but you can even mix both types and it will turn out very tasty and beautiful. Ordinary tomatoes can be replaced with cherry tomatoes. For this amount of salad, you can take two large tomatoes.

Ingredients:

• Can of white beans
• canned tuna
• 2 fresh cucumbers
• 4 small tomatoes
• 1 sweet bell pepper
• Olive oil

Peeled cucumbers and chop.

Preparing tomatoes.

We spread cucumber, beans and tuna to them.

We clean the pepper, cut it and send it to the salad mass in a container.

Lubricate with olive oil and spices.

Salad with tuna and tomatoes

Another recipe for a light and satisfying salad. Tomatoes give the tuna a sour taste that fits perfectly into the overall taste of the salad. You can scald them and remove the skin, or you can leave them as they are, yet fiber has never harmed anyone.

Ingredients:

• 1 cucumber
• 1 tomato
• 1 egg
• A little onion
• can of tuna
• Olive oil
• leaf lettuce

We chop vegetables.

We put slices of lettuce leaves, cucumber and tomato slices.

Put the tuna meat in the middle and use olive oil as a dressing.

You can also salt it a little.

Salad with tuna and corn

An unusual combination of corn and pickles is an unusual and surprising combination, but try this dish in the presence of the rest of the ingredients and write it down among your favorites.

Ingredients:

• 150 gr canned food
• 250 gr corn
• 2 eggs
• Bulb
• 100 gr pickles
• Dill
• A pack of mayonnaise
• Pepper and salt

We knead the tuna meat, do not drain the oil filling. We get a homogeneous mixture.

Pour corn from a jar without liquid to tuna.

Onions need to be peeled and chopped.

Grind 2 eggs in a common container with salad.

Next up is slicing pickled cucumbers.

Remember greens and seasonings.

Cover each cube with mayonnaise sauce.

I tried to find salad recipes for different tastes and occasions. When guests are at the doorstep, for example, a dish with tuna can help out a lot, because almost all the ingredients of the salad are already ready and sometimes you just need to boil the eggs.

Once I saw that lavash or pancakes were seasoned with tuna salad, it was very juicy and unusual.

Step-by-step salad recipe for the holiday:

We prepare the onion for the marinade and chop it finely. Pour the onion into a bowl. Add one teaspoon of sugar and one teaspoon of salt to the onion. Add one teaspoon of vinegar essence, pour boiling water so that the water completely covers the onion and mix. Cover the onion with a bowl. Grate potatoes on a coarse grater. We spread the potatoes in the first layer in a form, the sides of which are greased with vegetable oil, using a ring and a plate in the form of a bottom, to form a salad. We flavor the potatoes with mayonnaise so that they are not a bit dry. Mash with a fork in a bowl of canned tuna and lay out the next layer in a mold. Squeeze out a layer of mayonnaise and level. Finely chop the dill. Drain the onion through a fine sieve, rinse and add chopped dill to it, mix well with the next layer and place in a mold. Spread the mayonnaise in the next layer on top of the onion. Grate the carrots on a fine grater and lay out the next layer in the form. Add a small amount of mayonnaise. Rub boiled eggs on a fine grater. Grate the melted cheese on a fine grater. Mix the egg-cheese mixture well and spread the final layer in our salad, lightly pressing down with a fork.

Carefully remove the mold and the central ring. We cut the kiwi into thin rings and put it on top of our salad. Decorate with bell pepper and carrot flowers. Also, for beauty, add pieces of pepper, carrots and dill sprigs. We put our puff salad in the refrigerator for impregnation.

A salad that will undoubtedly decorate any holiday table is ready to eat! All festive mood!

There are real legends about the benefits of tuna. This noble fish, previously served to the table only on significant holidays or high-ranking persons, is a storehouse of Omega-3. In Japan, rolls are made with tuna filling, and in our country layered salads with the healthiest sea fish are very common.

Currently, housewives have invented many different recipes using this tasty and healthy fish. Below is a selection of simple and original salads.

Delicious canned tuna salad - step by step photo recipe

By the holiday or on a normal day, a delicious salad with tuna with the addition of boiled vegetables and eggs will be at the table. You will get a wonderful dish if you use the recipe from the photo.

Usually, it takes a lot of time to prepare a puff salad, so hostesses avoid cooking it. The situation changes if you boil vegetables in advance. Having ready-made carrots, beets, potatoes in the refrigerator, it is easy to work wonders and surprise the family.

A puff salad from canned food is immediately laid out in a deep plate or a festive salad bowl. The layers will be lush, the vegetables will not lose their cut shape, the dishes will have to be washed less after cooking.

Your mark:

Time for preparing: 45 minutes

Quantity: 6 servings

Ingredients

• Canned tuna: 1 bank
• Beets: 1-2 pcs.
• Eggs: 3 pcs.
• Medium potatoes: 2-3 pcs.
• Bow: 2 pcs.
• Carrots: 2 pcs.
• Mayonnaise: 1 pack
• Sunflower oil: 30 g
• Greens: for decoration

Cooking instructions

Potatoes, pre-boiled, peeled and chopped on a grater, are placed first on the bottom of the salad bowl.



Tuna will go on a potato substrate. Canned food is lightly kneaded with a fork in a jar. Their juice will soak the potatoes, so mayonnaise is not required yet.



The bulbs are freed from the husk, crushed into cubes.



Onions are fried in a small amount of refined, odorless oil.



Spread the onion, which has acquired a golden color, on top of canned tuna.



Peeled and grated boiled carrots are sent to the salad next.

Its layer should not be thick so that the sweetness does not interrupt the bouquet of flavors.



A mayonnaise mesh is applied to the carrots, which is smeared with a spoon, as in the photo.



Boiled beetroot finishes the vegetable theme. The root crop is cleaned and ground on a grater directly into a salad bowl.



Mayonnaise is required for the juiciness of the dish.



Top the salad with a chopped egg. Wishing to surprise guests not only with the taste of the puff salad, but also with the appearance, you can separate the proteins and yolks and apply them separately. Place a small dish on top. Around it, the surface is sprinkled with chopped protein.



Take off the saucer. The rest is covered with pounded yolk, as in the photo.



The recipe is amazing, but the right serving guarantees an increase in appetite. For decoration, you can use pieces of carrots, parsley leaves, as shown in the photo. Is it possible to refuse such a delicious puff salad with tuna.

Simple salad with canned tuna and egg

The recipe for the simplest fish salad consists of canned tuna and boiled eggs, and mayonnaise as a dressing. You can add a couple of other ingredients, getting another simple dish and exquisite taste.

Products:

• Canned tuna - 250 gr.
• Chicken eggs (hard boiled) - 3 pcs.
• Fresh cucumber - 1 pc.
• Garlic - 1-2 cloves.
• Salt, ground pepper.
• Mayonnaise as a dressing.
• Dill for decorating the finished dish.

Algorithm:

1. Boil the eggs until hard boiled. Clean after cooling in water. Chop.
2. Open the can of tuna and drain the sauce. Lightly mash the fish with a fork.
3. Rinse cucumber. Cut into cubes.
4. Mix cucumber with tuna and eggs.
5. Add garlic cloves through a press.
6. Season with mayonnaise, salt and pepper.
7. Rinse greens. Chop. Sprinkle salad on top.

As a fish salad decoration, you can also use the yolk of a boiled egg, which is set aside, mashed with a fork and sprinkled on top just before serving.

How to make a salad with canned tuna and fresh cucumber

Tuna, oddly enough, goes well with fresh cucumbers, so it is very good in the spring. It allows you to make vegetable salads more satisfying and tasty.

Ingredients:

• Fresh cucumbers - 2 pcs.
• Onion greens - 1 bunch.
• Dressing - sour cream and mayonnaise, mixed in equal proportions.
• A little salt.

Action algorithm:

1. Only eggs that need to be hard-boiled will require preliminary preparation. Cool, remove the shell and chop finely with a knife.
2. Cucumber cut into beautiful small cubes.
3. Lightly mash the tuna with a fork, after draining the liquid from the jar.
4. Rinse the onion, pat dry with a towel. Cut into small pieces.
5. Mix the prepared ingredients in a deep bowl. Salt.
6. In a separate container, combine sour cream and mayonnaise into a single whole.
7. Refuel and serve immediately.

A little onion should be left to decorate the salad. Yolks and emerald greens make the spring salad bright, fresh and very tasty.

canned tuna and cheese salad recipe

Fish salads very often include cheese, tuna also "does not refuse" such a neighborhood. Grated hard cheese gives the dish a pleasant creamy taste.

Ingredients:

• Tuna in oil, canned - 1 can.
• Boiled chicken eggs - 4 pcs.
• Onion - 1 pc. small size.
• Hard cheese - 100 gr.
• Apple with a sour taste (Antonovka type) - 1 pc.
• Salt.
• Dressing - mayonnaise + sour cream (take in equal proportions, approximately 2 tablespoons each).

Algorithm:

1. The first step is to boil and cool the eggs.
2. Now you can start preparing the salad. Drain the water from the tuna, lightly crush the fish itself, dividing it into small pieces with a fork.
3. Eggs cut into cubes.
4. Onion either finely chopped or grated (large holes on a grater).
5. Rinse the apple, cut it and hard cheese into neat cubes.
6. Mix sour cream with mayonnaise.
7. First, salt the salad and mix. Then add dressing and mix again.

Such a salad should brew a little in a cold place. You can decorate it with cherry tomatoes, olives, herbs.

Salad recipe with canned tuna and corn

Tuna is a versatile product, it goes well with various vegetables. Here is one example of a salad that is somewhat similar to the famous Olivier.

Ingredients:

• Canned tuna - 1 can.
• Boiled potatoes - 2 pcs. medium size.
• Onion - 1 pc. (small bulb).
• Boiled chicken eggs - 2-3 pcs.
• Greens, salt.
• For dressing - mayonnaise.
• A little vegetable oil.

Algorithm:

1. The first step is to boil the potatoes and eggs. Clear. Grate.
2. Peel onion, wash. Cut into cubes. Saute in oil.
3. Drain liquid from tuna and corn. Mash the fish.
4. Rinse greens, dry. Cut finely.
5. Mix all ingredients, except for greens, in a deep bowl.
6. Season with mayonnaise, add salt.
7. After transferring to a salad bowl, before serving, sprinkle the dish with plenty of herbs.

Yellow and green dominant colors hint that spring will come very soon (even if the calendar is mid-December).

Mimosa salad with canned tuna - the most delicate delicious dish

Another spring salad has received the beautiful name "Mimosa", it is prepared from fish, eggs, greens and vegetables, laid out in layers. The name comes from the main colors of the "top" - green and yellow.

Ingredients:

• Canned tuna - 1 can.
• Boiled carrots - 1 pc.
• Boiled potatoes - 2 pcs.
• Boiled chicken eggs - 4-5 pcs.
• Onion - 1 small head.
• Garlic - 1 clove.
• Dill - a small bunch.
• Salt, as a dressing - mayonnaise.

Algorithm:

1. It will take a little time to boil eggs, a little more - to boil potatoes and carrots.
2. Vegetables and eggs should be cool. Then peel them, grate them on a grater with large holes, separately - potatoes, carrots, squirrels, yolks.
3. Cut fresh onion into small cubes.
4. Drain liquid from fish. Divide the fish flesh with a fork into small pieces.
5. Mix tuna with onions, potatoes with washed and chopped dill, and carrots with garlic cloves passed through a press.
6. Proceed to the "assembly" of the salad. The first layer is tuna, then coat each layer with mayonnaise, lay - potatoes, carrots with garlic, protein, yolk.
7. Leave in a cold place to soak for an hour.

Be sure to decorate with chopped herbs, then a delicious and very beautiful salad will remind you of the coming spring and the main holiday of your beloved women.

Diet salad with canned tuna

Fish is a more dietary dish than any kind of meat. Therefore, it is often used by those who monitor their own weight and count every calorie. At the same time, controlling body weight is easy if you cook tasty, healthy and low-calorie recipes from tuna and vegetables. Preparing a salad according to the following recipe is easy and pleasant, no lengthy preparatory steps.

Ingredients:

• Canned tuna - 1 can.
• Canned corn - 1 can.
• Pitted olives - 100 gr.
• Fresh tomatoes - 2 pcs.
• Arugula.
• Olive oil.

Algorithm:

1. Rinse the arugula and tear into small pieces.
2. Wash the tomatoes, cut into cubes.
3. Drain liquid from corn and fish.
4. Cut olives into pieces.
5. Mix ingredients in a deep bowl.
6. Fill with olive oil.
7. For greater benefit, it is recommended not to salt the salad.

Tuna is a "friendly" food, meaning it pairs well with a variety of vegetables, eggs, and cheese.

• The easiest way to use canned tuna is to simply drain the liquid from the jar, and mash or separate the fish flesh with a fork.
• You can vary the same salad, for example, mix the ingredients or stack them in layers.
• 1-2 cloves of garlic, passed through a press and added to the salad, give the dish a piquant taste and aroma.
• Onions in a salad with tuna can be sent fresh or sautéed in oil.

And, most importantly, you need to cook tuna salads with joy and pleasure so that your relatives feel the full power of love for them.

We are waiting for your comments and ratings - this is very important for us!

Easy to prepare layered salad with canned tuna will please everyone. And if you decorate it beautifully, you get a festive salad. Tuna is a very valuable fish in its properties, only some consider it a bit dry. In order to avoid such a feeling, we will lay the salad in layers, lubricating each layer with mayonnaise. Making salads, especially holiday salads, is a fun process that you can involve the whole family in.

Ingredients:

• Canned tuna - 1 can
• Canned corn - 1/3 can
• Chicken egg - 2 pcs
• Rice round - 50 gr
• Mayonnaise
• Green onions or dill sprigs

COOKING:

1. Before cooking, you need to boil 2 hard-boiled eggs and cool in cold water.
2. Rice is better to take round-grain, not crumbly. It will stick well and hold its shape. Boil the required amount and cool. Don't forget to add salt.
3. We clean the egg from the shell, separate the whites from the yolks.
4. Grate the whites on a coarse grater, crumble the yolk finely.
5. Chop the tuna in a jar, after draining the juice.
6. Greens must be finely chopped. If using green onions, salt them and leave until they give juice and become soft.
7. We take a salad ring or a beautiful transparent glass salad bowl and start laying layers. If we use the ring, then it is advisable to lubricate it from the inside with vegetable oil, so that later it can be easily removed.

The layers are laid in this order:

• Greenery,
• Corn,
• Tuna,
• Squirrels,
• Yolks.

Carefully remove the ring, decorate the resulting puff salad with herbs. If you have time, you can keep the tuna salad in the refrigerator for about an hour so that it is well soaked.

Ingredients:

• tuna - 1 jar
• champignons - 280-300g
• hard-boiled eggs - 3 pcs
• hard cheese - 50-70g
• onion - 1 pc.
• carrots - 1pc
• mayonnaise - 100-150g
• pepper
• vegetable oil - 3-4 tablespoons

Cooking method:

1. Divide the onion into 4 parts, chop finely. Grate carrots on a coarse grater. Saute vegetables in hot oil until soft, 9-10 minutes, over medium heat, season with salt and pepper, cool.
2. Wipe fresh champignons with a damp paper towel, divide into thin slices. Fry for 5-7 minutes, until the liquid evaporates, season and cool.
3. Put in a salad bowl in layers: champignons - half of the grated eggs - onions with carrots - slightly mashed tuna - eggs.
4. Spread each layer with mayonnaise or make a mayonnaise mesh. Having smeared the top layer of eggs with mayonnaise, sprinkle with a layer of grated cheese on top.

Salad with tuna

Ingredients:

• Tuna (canned in oil) 1 can.
• Hard cheese 150 g
• Fresh cucumber 1-2 pcs.
• Chicken egg 4 pcs.
• Carrot 1 pc.
• mayonnaise to taste

Cooking:

1. Let's prepare a puff salad. So let's prepare the main ingredients first. Eggs and carrots need to be boiled. Grate the cheese on a coarse grater.
2. Since I cooked the salad in portioned bowls, I counted on 4 servings. Of course, it would be possible to serve on a large salad bowl.
3. So, at the bottom of the bowl, I laid out egg whites grated on a coarse grater. Greased them with a little mayonnaise.
4. I suggest putting a layer of tuna on the egg whites. I first crushed the canned food with a fork, and drained the excess oil (it will no longer be useful to us).
5. Put a grated fresh cucumber on top of the tuna. If the vegetable is watery, be sure to squeeze out the excess juice! And yet - I would recommend a little salt on the cucumber. And do not forget to grease the cucumber layer with a little mayonnaise.
6. A more neutral layer of boiled carrots would be good on top of the wet layer of cucumber. Put grated cheese on top of the carrot layer (let the layer remain fluffy, do not crush it!). And again a drop of mayonnaise.

Required Ingredients:

• a jar of tuna with a capacity of about 300 grams;
• salted or fresh cucumber;
• 4 eggs;
• salt;
• mayonnaise.

1. Cooking order:
2. We take the fish out of the jar, knead until smooth. Finely chop the boiled eggs, do the same with the cucumber.
3. We mix the products, season with sauce, salt at our own discretion.
4. Interesting! There are variations of this salad with green peas and onions. Due to legumes, the calorie content of the dish slightly increases, but the excellent taste is worth it!

Canned tuna salad with egg

We will need:

• a jar of canned food;
• 100 grams of cheese;
• 1 apple;
• 4 eggs;
• mayonnaise dressing;
• greenery.

Cooking order:

Mash the fish with a fork until smooth. Grind the boiled egg in any way. We free the apple from seeds and peel, cut into small cubes. Cheese cut into small slices.

Interesting! You can use bell pepper instead of apple in this recipe.

Salad with tuna and tomatoes

List of ingredients:

• a can of tuna;
• 2 tomatoes and eggs;
• 1 tablespoon of sour cream and mayonnaise;
• any greenery.

Procedure:

This is the easiest recipe that saves a lot of time for the hostess. Break up the tuna into small pieces. We pass the eggs through a coarse grater, cut the tomatoes into small cubes. Season with mayonnaise-sour cream sauce, mix, decorate the finished appetizer with herbs.

Required products:

• a can of canned food;
• 1 clove of garlic;
• avocado and cucumber - 2 each;
• a tablespoon of mayonnaise.

Cooking order:

Grind the avocado pulp. Cucumbers cut into strips.

Pass the garlic through a press. We combine the ingredients, season with mayonnaise, mix well and serve the salad.

Canned tuna, apple and pineapple salad

Ingredients:

• 1 package of tuna;
• 5 potatoes. as many eggs and cloves of garlic;
• 1 apple;
• half a can of canned pineapple;
• mayonnaise.

Step by step recipe:

1. We rub boiled potatoes and eggs, as well as a peeled apple.
2. Squeeze the garlic through a press.
3. Finely chop the pineapple, and mash the tuna into a pulp. mix everything, add mayonnaise, decorate the appetizer.

Best Diet Tuna Salad

You will need:

• 250 grams of canned food;
• the same amount of onions;
• 50 grams of olives, pitted;
• lettuce;
• 2 eggs;
• vinegar;
• olive oil;
• pepper.

Cooking order:

1. We tear lettuce leaves with our hands, put tuna on them, season with pepper.
2. Then add chopped onion and eggs, sprinkle with olive slices.
3. Pour dressing from oil and vinegar, mix all the ingredients, serve.

Ingredients:

• Canned tuna 1 ban.
• Corn 1 ban. (canned)
• Chicken egg 3 pcs.
• Hard cheese 50 g
• Sour cream 180 ml
• Dijon mustard 1 tsp
• Lemon juice 2 tbsp
• Ground black pepper to taste

Cooking method:

1. First you need to boil 2-3 chicken eggs in steep and put them in cold water to cool. Then they need to be cleaned and the proteins separated from the yolks.
2. Now let's prepare the dressing. For her, take sour cream 15-20 percent fat, mix with Dijon (French) mustard and lemon juice. You can use mayonnaise.
3. Next, let's move on to canned tuna. Separate the meat from the bones and remember our fish with a fork. The tuna comes out a bit dry, so I added some of the liquid it was in the jar to make the salad juicier.
4. Grate egg whites and hard cheese into separate plates on a fine grater. We remember the egg yolks with a fork to a fine state, since it is inconvenient to rub them.
5. Let's start laying our salad in layers. Everyone can choose their own sequence, the taste is unlikely to change from this. I did the following. I put the egg yolks on the bottom. Then I put the crushed tuna on top. Then a layer of sauce or mayonnaise.
6. The next layer I laid grated cheese, then sauce again. Then lay out a ball of canned corn, distribute a little sauce on top. Lettuce should be peppered so as not to spoil the whites, which will be black on top.
7. The final layer is grated proteins. We slightly tweak with a hand or a spoon, and put in the refrigerator for an hour so that the layers grab.
8. Before serving, remove the locking ring. I did not add salt to the salad, because both cheese and tuna are salty. There are two such servings with a ring, divide the products in half.

Recipe Tip and Note:

You can make a salad ring yourself from a cut plastic bottle with a volume of 1.5-2 liters.

Layered salad with tuna and corn

We will need:

• 1 can of canned tuna;
• 1 small jar of corn;
• 2 eggs;
• 1-2 pcs. boiled potatoes;
• 1 boiled carrot;
• a few feathers of green onions;
• mayonnaise;
• sprig of dill for decoration.

Cooking:

Lettuce lay out in layers:

1 layer - potatoes grated on borscht;

2 layer - finely chopped green onions;

3 layer - mashed tuna with a fork;

4 layer - grated carrots on borscht;

5 layer - corn;

6 layer - finely chopped eggs.

Spread all layers with mayonnaise.

Ingredients:

• Spinach - 2 bunches
• Corn - 200 Grams (canned or boiled, or boiled frozen)
• Tomatoes - 200 Grams
• Bulgarian pepper - 1 piece (red or yellow)
• Tuna in its own juice - 2 Pieces (2 jars)
• Avocado - 1 Piece
• Red onion - 0.5 pieces
• Lemon juice - 1/1, Glass
• Olive oil - 1/1, Glass
• Spices - to taste

Cooking:

Wash spinach, shake off, finely chop and put on the bottom. I have large glasses - salad bowls, but you can use ordinary glasses. So let's split the ingredients evenly.

Put the tuna on top, after mashing the pieces with a fork, and pour a mixture of olive oil and lemon juice. I puree the avocado and lay it on top, leaving a couple of slices for decoration.

Layered salad with tuna and crab sticks

Ingredients:

• Tuna, canned in its own juice - 1 can,
• Canned corn - 20 gr.,
• Hard cheese - 100 gr.,
• Onion - 1 pc.,
• Crab sticks - 100 gr.,
• Eggs -2 pcs.,
• Mayonnaise,
• Salt.

Cooking method:

1. Take the canned tuna meat out of the jar. Put on a plate in which you will prepare the salad and mash with a fork.
2. Cut the onion into small cubes.
3. Cover the tuna with mayonnaise.
4. Then sprinkle with chopped onions. It will also turn out tasty and even more piquant if you marinate the onion first in a marinade made from vinegar, sugar and salt.
5. Cut crab sticks into medium-sized cubes.
6. Spread them out in an even layer over the entire area of ​​the plate.
7. Pour with mayonnaise.
8. Finely chop hard-boiled eggs.
9. Arrange on crab sticks and again pour the salad with mayonnaise.
10. The final layer of salad is hard cheese grated on a medium grater.

Salad with tuna and crab sticks is ready. You can decorate it with mayonnaise, canned corn grains and dill sprigs, or come up with your own original decoration that you like. I want to remind you that before serving, it must be cooled for at least 30 minutes. Like other fish salads and crab stick salads, it tastes better when soaked.

Recipe number two was canned tuna and mozzarella cheese salad. This dish is called colored, because of the abundance of "colors" that multi-colored ingredients give. We will talk about these colored ingredients now:

• Fresh or canned corn - 30 gr;
• A sprig of cherry tomatoes;
• Canned fish - 150 gr;
• Salad "Mix" - 60 gr;
• Cheese Unagrande mozzarella - 60 gr;
• Half a head of red onion;
• 30 gr. olive oil.

Cooking:

1. Take a wide and deep plate, wash the "Mix" lettuce and tear it directly into a dish.
2. Thinly cut the half of the head of the red onion into half rings and throw the leaves on the Mix.
3. Drain half of the oil from the jar of fish, take out the fish pieces and knead them a little with a fork. We throw it on a plate.
4. The turn of mozzarella has come, we also throw it into the bowl.
5. Washed cherry tomatoes follow the cheese, and the remaining corn follows the tomatoes.
6. Dressing salad with canned tuna
7. om and cheese olive oil and a pinch of salt.

Layered salad with tuna and butter

Ingredients:

• canned tuna in oil;
• eggs;
• very cold butter;
• onion;
• sour apple;
• Dutch cheese;

Cooking:

1. First of all, you need to pickle the onion. To do this, it is cut into half rings, poured with boiling water so that the onion ceases to be bitter. Then the onion slices again need to be poured with a marinade of boiling water and vinegar in a ratio of 2: 1. Pickled onions for 15-20 minutes.
2. We open the canned tuna, put the contents of the jar in a salad bowl and knead thoroughly with a fork. The oil in which the tuna was canned is also added to the minced fish. This will be the first layer of our layered salad.
3. The next layer should act as a kind of balance for the oily fish layer, so it will be a sour apple. We rub it on a coarse grater or cut it into small strips. This is followed by a layer of grated boiled chicken eggs.
4. I draw your attention to the fact that neither sour cream nor mayonnaise should be present in this salad, since it is flavored only with butter. And now it's time (oil). As already mentioned, the oil should be very cold, it is better if it spends a couple of hours in the refrigerator before cooking. Grate the oil on a coarse grater and spread it over the salad.
5. Now comes a layer of pickled onions. Drain the marinade, dry the onion with a paper towel and put it on top of the oil. The last layer is cheese. We rub it on a grater, like eggs and butter.

Ingredients:

• 1 can of canned tuna (300 g)
• 200 g crab meat (imitation)
• 3 eggs
• 3 small carrots
• 1 bulb
• 100 g cheese
• 2 garlic cloves
• provencal spices
• low-fat mayonnaise

Cooking:

1. Hard-boil the eggs, then pour cold water over them, peel them. Finely chop or grate (preferably coarse).
2. Boil carrots in uniform, peel. Grate on a fine or coarse grater.
3. Crab meat cut into small cubes: first make straws, and then chop.
4. Drain water from tuna and mash with a fork.
5. Grate cheese.
6. Chop and marinate onion in vinegar.
7. Grind the garlic in a blender or a special crush. Pour spices into mayonnaise, add garlic. To stir thoroughly.
8. Layer the ingredients on the prepared dish. Put the crab meat first, smooth it out. Place boiled eggs on top, then tuna. Put the onion and cheese on the fish. The final layer is grated carrots.
9. Apply a thin mesh of mayonnaise to each layer, placing it in a bag for convenience and cutting off the tip.
10. Put the puff salad with tuna in the refrigerator for 2 - 3 hours to soak.
11. Serve salad to the table as a cold appetizer, garnished with a sprig of fresh thyme or basil.

Salad with tuna and avocado. Option 2

Ingredients:

• Avocado - 1 Piece
• Tomatoes - 2 Pieces
• Canned tuna - 350 grams
• Pine nuts - 2 tbsp. spoons
• Lemon - 1/2 Pieces
• cilantro, salt, pepper - to taste

Cooking:

1. Ripe avocados are peeled and pitted. Mash the avocado puree with a fork, but not to the consistency of puree, but slightly.
2. Squeeze the juice of half a lemon into the avocado, add finely chopped cilantro, salt and pepper. We also add pine nuts to this.
3. Mix well and put on a plate - this will be the first layer of our salad.
4. Peel the tomatoes, salt and pepper, add a little chopped cilantro. Stir, let the liquid drain.
5. We spread the tomatoes on top of the first layer.
6. Lightly mash the canned tuna with a fork and lay it on top of the tomatoes. Salad ready!

Ingredients:

• Canned tuna in its own juice - 1 b;
• Crab sticks - 9 pcs.;
• Egg - 2;
• Cucumber - 1 medium piece;
• Mustard;
• Liquid cottage cheese with zero fat content - 50 g.

Cooking:

1. Separate the proteins from the yolks of boiled eggs. The former will be needed for decoration, while the latter will serve as one of the components for dressing.
2. To prepare the sauce, mix the grated yolks with mustard and cottage cheese.
3. When the dressing is ready, move on to serving the layered salad. Put the onion on the bottom (if desired, you can pre-marinate or pour over with boiling water).
4. Top with tuna chopped with a fork.
5. After that, lay out the diced crab sticks, mixed with cucumber. Sprinkle the top with grated egg whites.
6. We coat each layer (except for the bottom one) with a small amount of cottage cheese dressing.
7. Protein puff salad with canned tuna for weight loss is ready.

Layered tuna salad recipe with video

In my opinion, puff salads should be prepared a maximum of 2 hours before consumption, otherwise it peroxides and loses its taste. And folding a salad without dressing is stupid because it can remain dry. In any case, this is not always convenient, but in my culinary arsenal there is a salad that will not go sour and will not remain dry. This is a layered salad with tuna and butter.

To prepare puff salad with tuna, we need:

• canned tuna in oil;
• eggs;
• very cold butter;
• onion;
• sour apple;
• Dutch cheese;

Preparing the Tuna Salad:

First of all, you need to pickle the onion. To do this, it is cut into half rings, poured with boiling water so that the onion ceases to be bitter. Then the onion slices again need to be poured with a marinade of boiling water and vinegar in a ratio of 2: 1. Pickled onions for 15-20 minutes.

We open the canned tuna, put the contents of the jar in a salad bowl and knead thoroughly with a fork. The oil in which the tuna was canned is also added to the minced fish. This will be the first layer of our layered salad.

The next layer should act as a kind of balance for the oily fish layer, so it will be a sour apple. We rub it on a coarse grater or cut it into small strips. This is followed by a layer of grated boiled chicken eggs.

I draw your attention to the fact that neither sour cream nor mayonnaise should be present in this salad, since it is flavored only with butter. And now it's time (oil). As already mentioned, the oil should be very cold, it is better if it spends a couple of hours in the refrigerator before cooking. Grate the oil on a coarse grater and spread it over the salad.

Now comes a layer of pickled onions. Drain the marinade, dry the onion with a paper towel and put it on top of the oil. The last layer is cheese. We rub it on a grater, like eggs and butter.