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Tartlets with canned tuna

Tartlets with Canned Tuna

Quick to throw together, very tasty, very simple, very easy! Tartlets with canned tuna come together fast and taste really interesting. To save time on baking, I use ready-made tartlet shells and just fill them. They're always a hit on the party table!

Maria

Recipe author

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Composition / ingredients

Servings:

Ready-made tartlet shells (10-12 pcs.)

Parsley (for garnish)

Canned tuna

200

Hard cheese

100

Rice

Eggs

Pickled cucumbers

Mayonnaise

Parsley

Lettuce leaves

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 36 % 14 g

Carbohydrates 36 % 14 g

228 kcal

GI: 60 / 40 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make tartlets with canned tuna? Gather the ingredients. Choose whatever cheese you like, and mayonnaise too. First, cook the rice in salted water until done. Drain the water and let the rice cool. Wash the eggs and dry them with paper towels. Open the canned fish and drain off the liquid or oil.
Step 2:

Hard-boil the eggs. Then drain the water, cool them, and peel them. Cut them into small cubes or grate them on the coarse side of a grater.
Step 3:

Shake any remaining liquid off the canned fish, transfer it to a plate, and break it up into smaller pieces with a fork.
Step 4:

Pat the pickled cucumbers dry and cut them into small cubes.
Step 5:

Grate the cheese on the medium side of a grater. In a salad bowl, combine the canned tuna, grated cheese, cooked rice, chopped eggs, and pickled cucumbers.
Step 6:

Dress everything with mayonnaise. You can use homemade mayonnaise if you like.
Step 7:

Gently mix all the ingredients together.
Step 8:

Line the bottoms of the tartlet shells with lettuce leaves (optional). Spoon 1–2 tablespoons of the filling on top. Garnish the tartlets with parsley or dill and serve.

How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat. Boil for 9 minutes after the water comes to a boil, then cover with cold water and cool. The sudden temperature change makes them easier to peel.
It's better to make the mayonnaise yourself — it's tastier and better for you. You'll find some good homemade mayonnaise recipes here. As a dressing you can also use sour cream or plain yogurt instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut the calories.
Shake the can before you buy it. The more liquid sloshes inside, the less fish there is.