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Tuna and tomato salad: recipe video
Tuna salads are popular due to the excellent taste of this fish and its beneficial properties. Tuna is low in calories, contains a large amount of proteins and omega-3 polyunsaturated fatty acids, as well as B vitamins, magnesium and iron. Salads made from this fish are easy to prepare, nutritious and delicious.
Tuna and tomato salad: recipe
Recipe for “Football” salad from canned tuna with tomatoes
To prepare a salad with canned tuna and tomatoes, you need to take the following ingredients:
– 2 cans of canned tuna; – 400 grams of boiled potatoes; – 350 grams of tomatoes; – 1-2 bell peppers;
– 200 grams of pitted olives; – 5 hard boiled eggs; – 1 head of onion; – 1 stalk of leeks; – greens; – mayonnaise; – salt.
Football salad can also be prepared with canned saury or salmon
Drain the oil from the cans of canned tuna and mash the fish with a fork. Cut boiled potatoes and washed tomatoes into cubes. Chop the leeks and onions. For three hard-boiled eggs, separate the whites from the yolks and set aside the whites to garnish the salad. Grate the rest of the eggs and yolks on a coarse grater. Combine chopped foods with mashed tuna, add chopped herbs, salt, season with mayonnaise and mix well.
Put the prepared salad in a slide in a salad bowl and decorate in the form of a soccer ball. To do this, cut out even thin strips from washed and dried bell peppers and lay them on the surface of the salad in the form of pentagons. Fill part of the pentagons with the previously grated proteins, the other part with chopped olives.
Recipe for Nicoise salad with beans and canned tuna
To prepare the legendary salad of French cuisine “Nicoise” with beans and tuna you will need:
– 1 can (240 grams) canned tuna in oil; – 2 boiled potatoes; – 80 grams of boiled green beans; – 50 grams of olives; – 2 tomatoes; – 1 head of red onion; – 3 boiled eggs; – 2 tablespoons of olive oil; – 1 tablespoon of balsamic vinegar; – 1 tablespoon lemon juice; – pepper; – sugar; – salt.
Drain the oil from the canned tuna and mash the fish with a fork, pouring in 1–2 tablespoons of the canned food filling. Finely chop the boiled potatoes, tomatoes and green beans, salt and pepper each ingredient separately. Finely chop the hard-boiled eggs, olives and red onions.
Put the salad in a salad bowl in layers: potatoes, eggs, tomatoes, green beans with olives, chopped onions, canned tuna.
To spice up the salad, add black pepper, garlic, tarragon and Dijon mustard to the dressing.
Then prepare the fill. To do this, mix olive oil with balsamic vinegar, lemon juice, sugar and salt. Pour the prepared filling over the salad and place in the refrigerator for an hour to soak.