For lovers of salads with fish, we offer you to cook a simple, quite satisfying salad with tuna. This appetizer will appeal to those who like spicy food and will be a great addition to the festive table.
Salads with canned fish are popular with many housewives. However, if the usual sardine is replaced with tuna, fish, which does not appear on tables often, then a salad with such an ingredient will turn out to be much more interesting. Tuna is fatty fish, and due to the fact that in addition to it and vegetables, the salad includes eggs and cheese, the dish turns out to be quite satisfying. For those who are not fond of mayonnaise, for this salad you can prepare a light dressing of vegetable oil with lemon juice, seasoned with salt and spices.
Ingredients:
Canned tuna - 1 can;
Fresh cucumber - 1 piece;
Chicken egg - 1 piece;
Mayonnaise - 3-4 tablespoons;
Hot pepper, chilli - 1-2 pieces;
Onions - 1 pc.;
Hard cheese - 200 g.
Step by step cooking tuna salad.
Hard boiled egg. Peeled and chilled, cut into cubes. Want an egg to be easy to clean? After it is boiled, break the shell and place the egg in cold water. Water will penetrate the space between the protein and the thin film near the shell itself, and this will allow you to gently clean the egg in a matter of seconds.
Wash and dice the cucumber as well. You can clean it if you wish. For this and the next steps, it is important that the components of the salad are cut equally. Focus on how cut the egg is, of that size and stick to it.
Wash hot pepper, cut along the pod, remove the seeds, and chop the pulp itself and add to the salad.
We cut the peeled onions into a cube, pour with boiling water so that the bitterness goes away. Let stand until the water has cooled to room temperature, drain and rinse.
Throw the prepared onion to the rest of the ingredients.
Three hard cheese on a fine grater and send to the salad.
It's time for star dishes. Add the pulp of canned tuna to other ingredients, after draining the liquid.
Dress the salad with mayonnaise, ready or homemade, and mix gently.
Put the finished tuna salad on a dish, decorate with herbs and, if desired, for contrast, cranberry or pomegranate berries.
Tender, with rich taste and a light spicy note, tuna salad is ready to decorate the holiday table. Give it a try!
Cooking time - 15 minutes
Servings - 4
Per 100 g:
Kcal - 209.51
Squirrels - 14.32
Fats - 14.46
Carbohydrates - 7.27
