Simple Salad with Canned Tuna

Cooking method

1. Step 1:

   

   Gather the listed ingredients. It's better to use tuna fillet packed without oil - it's usually labeled "for salad." But you can use regular canned tuna too, flaking it before use. If the tuna is packed in oil, you can dress the salad with that oil. Use medium-sized vegetables, and you can reduce the amount to taste. I use two small tomatoes and one large cucumber. It's better to use tasty, sweet tomatoes for the salad - cherry tomatoes, for example.

2. Step 2:

   

   Sort through the fresh lettuce leaves, separate them, and rinse each leaf under cold running water. Lay the clean leaves on a towel to dry. Once the excess moisture is gone, tear the lettuce into pieces by hand and put them on a plate (if serving individual portions) or in a salad bowl.

3. Step 3:

   

   Rinse the fresh tomatoes (try to choose ones with firm, intact skin) in cold water and dry them. If the tomatoes are winter ones, wash them more thoroughly. Cut the tomatoes into wedges if they're large, or quarters if they're small. Add the cut tomatoes to the salad.

4. Step 4:

   

   Wash the fresh cucumbers the same way as the tomatoes. Dry them and cut into rounds or half-moons. Add the cut cucumbers to the salad.

5. Step 5:

   

   I add sweet onion to this salad - it's sweeter than regular onion and not as sharp. But the onion in this salad is optional; you can leave it out. You can add regular onion after marinating it first. Peel the onion, wash it, and cut it into half rings. Add the cut onion to the salad.

6. Step 6:

   

   Take the canned tuna out of the can, cut it into small cubes, and add it to the salad.

7. Step 7:

   

   Salt the salad to taste; you can add other favorite salad seasonings too. If you plan to serve the salad right away, you can dress it with olive oil, toss lightly, and serve.

8. Step 8:

   

   Tuna salad with fresh vegetables can be served as a healthy snack or as a complete dinner, for people who care about their health. This salad is a treasure trove of beneficial nutrients and vitamins. But, of course, it's best when the vegetables for it are grown in your own garden, or at least bought in season.