Tuna and cucumber salad recipe. Salad with tuna, cucumber and egg

Canned tuna is not as common among our cooks as, say, sardines or cod. However, it is no less delicious! A salad with such fish sounds new and literally melts in your mouth. The appetizer will fit perfectly into both everyday and holiday menus. The site has selected for you the most successful recipes with photos that will help you create an unsurpassed dish!

Required ingredients:

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

Preparation procedure:

Remove the fish from the jar and knead until smooth. Finely chop the boiled eggs and do the same with the cucumber. Mix the ingredients, season with sauce, add salt at your own discretion.

Interesting! There are variations of this salad with green peas and onions. Due to the legumes, the calorie content of the dish increases slightly, but the excellent taste is worth it!

Snack ingredients:

• canned tuna;
• 1 carrot;
• 4 eggs;
• 2 cucumbers;
• 150 grams of any hard cheese;
• mayonnaise.

Cooking method:

Since this is a layered tuna salad, it is better to place it in a transparent bowl or in special rings for portion serving. The bottom layer of the dish is whites, grated on a coarse grater and greased with mayonnaise. Next is mashed tuna. Place a cucumber on top, passed through a coarse grater. If during the grinding process too much liquid is released from it, drain off the excess moisture and lightly soak the layer itself with mayonnaise. The next step is grated carrots with dressing, followed by grated cheese. The final layer will be mashed yolks.

Advice! You can make a warm salad from the same or similar ingredients. You should combine the tuna with vegetables and herbs, place the mixture on a base (a piece of fried bread, a pizza dough) greased with tomato paste, and cover with slices of cheese on top. Then put the snack in the microwave for a couple of minutes, and immediately on the table!

We will need:

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

How to make salad with canned tuna in oil:

Mash the fish with a fork until smooth. Grind the boiled egg in any way. Remove the seeds and peel from the apple and cut into small cubes. Cut the cheese into small slices. Next, mix the products, season with mayonnaise, add a little salt. Garnish the appetizer with fresh cucumber and your favorite herbs.

Interesting! In this recipe, you can use bell pepper instead of apple.

List of ingredients:

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

Procedure:

This is the simplest recipe that saves the housewife a lot of time. Break the tuna into small pieces. Pass the eggs through a coarse grater, cut the tomatoes into small cubes. Season with mayonnaise and sour cream sauce, mix, and decorate the finished appetizer with herbs.

Original salads with canned tuna

Tuna and avocado

Required Products:

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

How to make a light tuna salad:

Grind the avocado pulp. Cut the cucumbers into strips. Pass the garlic through a press. Combine the ingredients, season with mayonnaise, mix well and serve the salad.

Ingredients of the dish:

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

Step by step recipe:

Grate boiled potatoes and eggs, as well as a peeled apple. Squeeze the garlic through a press. Finely chop the pineapples and mash the tuna into a paste. mix everything, add mayonnaise, decorate the appetizer.

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.

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

How to make tuna salad

VIDEO RECIPE

06.11.2017 5 604

Canned tuna salad - how to turn a dish into a masterpiece without much effort?

A variety of canned tuna salads are good both on holidays and on weekdays. Tender fish is an excellent base for appetizers, of which there are many options. And they are all healthy, have a pleasant taste and are easy to make.

Benefits of tuna salads and culinary tricks

The reddish flesh of tuna does not contain small bones, making it ideal for appetizers. This fish is preserved in its own juice and oil. For dietary dishes, the first option is preferable - its calorie content is lower.

Canned fish retains almost all the qualities of fresh fish. The amount of protein in tuna is high - almost 23 percent.

Also fish contains valuable Omega fatty acids, important for the functioning of the brain, heart and blood vessels, and also protect against premature aging. A large amount of nicotinic acid helps strengthen the nervous system.

As for the adverse effects of tuna on the body, it is possible only with individual intolerance to fish and seafood. Other beneficial qualities and contraindications of the dish depend on the remaining components.

Making tuna snacks is easy. But some nuances are still worth considering. So, after opening the jar, pour the liquid into a bowl, and place the pulp in another bowl and mash with a fork. Some technologies involve cutting fish, but this requires skill - canned tuna breaks easily.

If the salad contains fruit, sprinkle the fish with lemon juice.

It is better not to overdo it with the number of components, so as not to interrupt the delicate taste of the fish. Tuna snacks can be seasoned with low-fat mayonnaise or a sauce made from vegetable oil with vinegar or lemon juice. Sometimes the liquid from the fish itself becomes the basis for the sauce.

Classic fish appetizer recipes

Tuna is perfect for traditional fish salads: from the famous French appetizer “Niçoise” to the most popular domestic “Mimosa”. You can also include it in the recipes of other classic snacks.

Tuna salad with cabbage

Even a child can make a salad with canned tuna using a simple step-by-step recipe with photos.

Ingredients:

• can of tuna;
• a quarter of a small head of cabbage;
• head of lettuce onion;
• bell pepper;
• a large spoon of soy sauce;
• 90 grams of mayonnaise.

Cooking method:

A tuna salad can be made with either white cabbage or Chinese cabbage.

Light tuna salad

Salad recipe with canned tuna, olives and lettuce doesn't take much time.

Ingredients:

• can of tuna;
• olive oil and vinegar to taste;
• onion head;
• half a jar of olives;
• two eggs;
• green salad;
• a pinch of black pepper.

Cooking method:

1. Grind the boiled eggs and onion.
2. Tear washed and dried lettuce leaves into large pieces.
3. Place them in a salad bowl and place the mashed fish on them. Spice up.
4. Wash and dry green salad leaves. Tear them with your hands and put them in a container.
5. Sprinkle onions, eggs, olives on top.

Mayonnaise is not used for dressing. A mix of olive oil and vinegar works great for this.

Tuna appetizer with tomatoes

This is a classic canned tuna salad recipe. This is how it is prepared in many European countries.

Ingredients:

• a jar of tuna and dessert corn each;
• half a jar of olives;
• olive oil;
• green lettuce leaves;
• a couple of tomatoes.

Cooking method:

1. Add oil to the fish juice and add salt to the mixture. This will be the gas station.
2. Scald and peel the tomatoes, cut into neat slices.
3. Place the fish and tomato slices in a salad bowl, with lettuce leaves torn into strips on top.
4. Add corn kernels and sliced ​​olives.
5. Pour in the sauce and stir.

This snack can be consumed on a fast day when fish is allowed. After all, there are no other animal products here.

Layered salad with cucumbers and canned tuna

A salad with canned tuna and egg, cucumbers and cheese looks beautiful in transparent salad bowls, or in portions.

Ingredients:

• can of tuna;
• four eggs;
• mayonnaise;
• 170 grams of hard cheese;
• a couple of fresh cucumbers;
• carrot.

Cooking method:

1. Grind the boiled carrots and whites of hard-boiled eggs.
2. Peel the cucumbers from their hard skin and grate them, just like cheese.
3. Place the egg white in vases, brush with mayonnaise and place a layer of fish on top.
4. Grated cucumbers cover the tuna layer, then there is mayonnaise, carrots, and grated cheese.
5. Grease the top with mayonnaise and sprinkle with crushed yolk with a fork.

Decorate the dish with olives and carrot slices.

Tuna salad "Nicoise"

The famous "Niçoise" comes from France. This tuna and potato salad is served in restaurants in Nice. How to make Niçoise salad from canned tuna?

Ingredients:

• two cans of tuna;
• eight anchovies;
• eight potato tubers;
• 180 ml olive oil;
• three times less vinegar;
• half a lemon;
• half a small spoonful of mustard, pepper and salt;
• 300 grams of green beans;
• salad onion;
• four lettuce leaves;
• the same amount of tomatoes and boiled eggs;
• a large spoon of chopped basil;
• a dozen olives.

Cooking method:

1. For the sauce, mix oil, vinegar, mustard, lemon juice. Season the dressing with salt and pepper. Measure out half and pour over the diced boiled potatoes. Refrigerate it for 60 minutes.
2. Mix half of the remaining sauce with blanched beans and onions. Combine vegetables with soaked potatoes.
3. Cool salad plates and place lettuce leaves on them. On top is a layer of potatoes and beans. Then sliced ​​tomatoes and eggs, tuna, olives and anchovies.

Season the Niçoise with the remaining sauce and sprinkle with basil.

Mimosa salad with tuna

Adored by many, tuna salad is always prepared with mayonnaise.

Ingredients:

• can of tuna;
• four eggs;
• three potato tubers;
• a couple of carrots;
• bulb.

Cooking method:

1. Peel boiled carrots, eggs and potatoes. Grate the vegetables and yolks with a small grater. Squirrels are large.
2. Chop the onion.
3. Place in a salad bowl in layers, coating each with mayonnaise. The first layer is potato, then comes tuna, onions, protein, carrots. Pour chopped yolk onto the top layer of mayonnaise.

With tuna, Mimosa is more tender compared to other canned food.

Unusual tuna salad options

It is worth trying not only traditional, but also extraordinary combinations of tuna with a variety of ingredients - from avocado to tangerines.

Tuna salad with arugula and beans

This vegetable salad with tuna is not only tasty, but also healthy - it contains many vitamins and other valuable elements.

Ingredients:

• two cans of tuna;
• 250 grams of bean pods;
• 500 grams of small tomatoes;
• a bunch of arugula;
• a couple of fresh cucumbers;
• avocado;
• olive oil, red vinegar to taste;
• lime;
• green salad.

Cooking method:

1. Cut the peeled avocado into cubes, lettuce into slices, cucumbers into half slices, and divide the tomatoes into halves.
2. Boil the beans, grate the lime zest with a small grater.
3. Place all ingredients in a salad bowl, add arugula sprigs, add salt, and mix.
4. Place tuna slices in the center.

Season the appetizer with oil mixed with wine vinegar and lime juice.

Pasta tuna salad

A simple and tasty salad with canned tuna according to the recipe with photo is easy to create based on any pasta.

Ingredients:

• a pack of pasta;
• a can of tuna and red beans each;
• two onions;
• two large spoons of white vinegar and chopped rooster;
• 190 grams of grated cheese.

Cooking method:

Season the dish with vinegar and serve when it has cooled.

Warm salad with tuna and fruit

A dietary recipe for a salad with canned tuna and fruit requires serving warm.

Ingredients:

• can of tuna;
• green apple and lettuce;
• five tangerines;
• two large spoons of chopped walnuts;
• olive oil.

Cooking method:

1. Tear the lettuce leaves into pieces, chop the apple into small cubes, and peel the membranes from the tangerine segments.
2. Heat the fish, mashed with a fork, over low heat in a saucepan.
3. Add the rest of the ingredients and mix.

You can take canned tangerines rather than fresh ones. There is no need to clean them from films.

Salad with tuna, bananas and rice

A simple recipe for canned tuna salad with an extraordinary taste is a great way to surprise your guests.

Ingredients:

• can of tuna;
• the same amount of rice;
• vegetable oil, pepper, paprika and herbs as desired;
• a couple of tomatoes and bananas;
• four large spoons of vinegar;
• half as much lemon juice.

Cooking method:

1. Mix boiled rice with tomato and banana slices.
2. Add mashed tuna to the mixture.
3. Pour lemon juice into vinegar and season with spices.

Pour this mixture over the salad, sprinkle with chopped herbs and let it brew in the cold for a couple of hours.

Appetizer with tuna and avocado

Canned tuna salad combined with avocado has a fresh taste. It can be decorated in an unusual way, for example, for a romantic evening.

Ingredients:

• large avocado fruit;
• can of tuna;
• two cucumbers (fresh or pickled);
• mayonnaise and herbs to taste;
• two cloves of garlic.

Cooking method:

1. Divide the avocado into halves, remove the pit, cut out the flesh so that a “boat” remains.
2. Finely chop this pulp and cucumbers.
3. Combine with crushed fish, chopped garlic cloves and mayonnaise.

The appetizer is served in avocado boats decorated with herbs.

Atlantico salad

This canned tuna salad with egg and fresh cucumber also includes shrimp and salmon. Its brightness and exquisite taste make it ideal for a celebration.

Ingredients:

• two cans of tuna;
• 600 grams of peeled shrimp;
• two hundred gram package of salted salmon;
• green lettuce leaves;
• olive oil and white vinegar;
• three fresh tomatoes and cucumbers;
• head of red onion;
• 110 grams of hard cheese;
• a dozen olives;
• three hard-boiled eggs.

Cooking method:

1. Cut lettuce leaves into ribbons, cucumbers and tomatoes into small slices, onions into half rings, salmon into cubes.
2. Place all this in salad bowls, top with slices of tuna and lightly fried shrimp.
3. The topmost layer is grated cheese, olives and chopped boiled eggs.

Season Atlantico with a mix of white wine vinegar and oil to taste.

Salad “Exotic”

The recipe for canned tuna salad with corn, pineapple and shrimp is extraordinary. It will delight connoisseurs of piquant shades and unusual solutions.

Ingredients:

• can of tuna;
• half a can of pineapples;
• the same amount of dessert corn;
• mayonnaise;
• 150 grams of peeled shrimp;
• green salad;
• a dozen olives.

Cooking method:

1. Line the vases with lettuce leaves.
2. Place pineapple cubes on them.
3. On top - slices of tuna, olives, mayonnaise.

Decorate the salad with shrimp and remaining pineapple pieces.

Canned tuna goes well with various ingredients: fresh and boiled vegetables, fruits, berries, pickles, eggs, cheeses. Thanks to this, you can use not only already tried recipes, but also show your culinary imagination yourself.

This canned tuna salad with egg and fresh cucumber is suitable for those who need to quickly put together a snack on the table before guests arrive. Immediately throw a couple of eggs and one potato into the pan and, while they are cooking, open the cans, wash and cut the vegetables. There is very little cutting left - it took me about seven minutes to do everything. The salad turns out, firstly, quite filling, secondly, fresh due to cucumbers and peppers, and thirdly, it looks nice. And one more important point - it practically does not taste like fish. This may depend on how the tuna was canned. I had it in oil and had a neutral taste. Some housewives season this salad with canned oil. I prefer the classic mayonnaise dressing. Options for serving tuna salad can also be different. In addition to the traditional method, this salad can be served buffet style - in cups of fresh cucumbers. I made six to try. I put it in the refrigerator for half an hour. My husband appreciated it. He said it tasted better than regular salad bowls. Indeed, it’s a cold, crisp cucumber, and it contains a juicy, hearty salad. So if you have time and desire, be sure to try it.

Ingredients:

• Canned tuna – 1 can,
• Eggs – 2 pieces,
• Cucumber – 2 pieces,
• Potato – 1 piece,
• Onion - half,
• Sweet pepper – ½ small pod (can be replaced with half a tomato with dense pulp),
• Green peas – 6 tablespoons,
• Mayonnaise – 4-5 tablespoons,
• Salt, pepper to taste,
• Dill for decoration.

Cooking method

Let the potatoes and eggs cook. The eggs will be ready in 10 minutes, the potatoes in 25. Don’t forget to refrigerate the food. If you want to speed up the process, fill them with cold water. And then change it a couple of times.

Peel the potatoes and cut them into cubes of any size - I like small ones.

We remove the shell from the eggs and also chop them into smaller pieces.

Cut the onion into cubes.

If they are ground cucumbers, remove the thick skin. Long greenhouses do not need to be cleaned. We also chop it.

Cut the sweet pepper in half. Remove the seeds and cut out the white parts to which the seeds are attached. Chop the pepper quite finely.

Let's move on to canned food. We will not use the whole jar of peas, so I did not drain the liquid from the jar, but put the peas on a strainer so that all the excess liquid would drain and the salad would not turn out watery.

I also placed the tuna on a sieve and allowed the excess oil to drain. We combine all the products in one salad bowl.

Add mayonnaise, mix, taste and only then add salt! Canned food and mayonnaise can be so salty that sometimes there is no need to add salt to the salad at all. We also add pepper to taste.

Our salad is ready. It can be served at the holiday table, for example, in glass containers like in the first picture, garnished with a slice of cucumber and a sprig of dill.

Or make cups from fresh cucumber. For these purposes, the cucumber needs to be cut crosswise into discs 2-2.5 centimeters high. Peel ground cucumbers, or leave greenhouse cucumbers as is, or partially remove the skin with a vegetable peeler to create vertical stripes. Then use a teaspoon to select the seeds so as to keep the bottom intact. This is done so easily and simply that I was even surprised. And put 1-2 teaspoons of salad in each cucumber.

Bon appetit!

Lately, I very often prepare a simple canned tuna salad with a variety of combinations of ingredients. Having tried several recipes, I liked the tuna salad the most - a classic recipe with egg and cucumber. Other foods such as boiled potatoes, green beans, tomatoes can be added to these ingredients, but cucumber and egg should always be a culinary constant.

If, when compiling a menu for a feast, I need to prepare anything, canned tuna salad with egg and fresh cucumber is a win-win option that all guests without exception like. I hope I convinced you to make a canned tuna salad recipe with fresh cucumber and egg? Then let's get to work! So, meet - canned tuna salad - a classic recipe at your service.

Ingredients:

• 180 gr. canned tuna (1 can)
• 200 gr. lettuce leaves mix
• 100 gr. cucumbers
• 100 gr. cherry tomato
• 2 eggs, holed hard-boiled
• 2 tbsp. lemon juice
• 0.5 tsp salt
• 1 pinch black pepper

How to prepare canned tuna salad with egg and fresh cucumber:

For the salad recipe, I used iceberg lettuce, radicchio and regular green salad - the combination is excellent and a win-win. We tear the washed and dried lettuce leaves with our hands and place them on a plate.

Next, prepare the salad dressing. Open the canned tuna and pour 2 tbsp from the can. juice into a separate bowl where we will prepare the dressing. Add lemon juice, salt, black pepper and stir thoroughly.

Chop cucumbers and cherry tomatoes.

Place canned tuna on lettuce leaves.

Then cherry tomatoes, cucumbers and hard-boiled eggs cut into half rings. It should look something like my photo.

Before serving, pour our canned tuna salad with egg and fresh cucumber with the prepared dressing.