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Salad with crackers and canned fish

Salad with Crackers and Canned Fish

Made from simple ingredients, pretty, tasty, and melt-in-your-mouth good! This salad with crackers and canned fish can be varied however you like, swapping in different products — the type of fish, the kind of cheese. It takes about 20 minutes to make. And to keep the crackers crisp, serve the salad right away, whether layered or tossed.

Maria

Recipe author

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Composition / ingredients

Servings:

Canned tuna

240

Crackers (fish-shaped or other salty)

150

Hard cheese

Eggs

Garlic

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 14 g

Fats 40 % 19 g

Carbohydrates 31 % 15 g

286 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 25 min

Step 1:

How do you make a salad with crackers and canned fish? Start by gathering all the ingredients. You can use any crackers, but preferably salty ones. Mine are fish-shaped. Use large, premium eggs. If yours are small, use 3. Besides tuna, you can use any other canned fish you like.
Step 2:

Take the canned tuna out of the can and drain off the excess liquid. Mash the fish with a fork. Canned tuna usually comes in two forms — solid chunks that need to be mashed, and "for salad," already finely flaked. Use whichever you prefer.
Step 3:

Hard-boil the eggs, then cool and peel them. Separate the whites from the yolks and grate each on a fine grater into separate dishes. A coarse grater is usually used for whites and cheese, but it's been tried and proven time and again: the finer the ingredients are grated, the more tender and delicate the salad — especially layered ones.
Step 4:

Grate the cheese on a fine grater too.
Step 5:

Press the garlic through a press or grate it on a fine grater.
Step 6:

Add 1 teaspoon of mayonnaise and the garlic to the cheese.
Step 7:

Mix everything well. You should get a smooth, slightly sticky mixture.
Step 8:

Put the rest of the mayonnaise into a piping bag or an ordinary plastic bag and snip off the tip. This makes it much easier and faster to apply mayonnaise to the layers.
Step 9:

Set a cooking ring 5.5–6 inches across on a serving plate. For the first layer, lay down half the crackers and pipe mayonnaise over them.
Step 10:

Next, spread and press down the grated egg whites, and pipe mayonnaise over them too.
Step 11:

Lay the flaked canned tuna on top of the whites and pipe a layer of mayonnaise over it.
Step 12:

The next layer is the remaining crackers. You don't have to add mayonnaise here, since the cheese layer that follows already has mayonnaise in it.
Step 13:

Spread the cheese-garlic layer over the crackers and smooth it out. You don't need to add mayonnaise to it either.
Step 14:

Sprinkle the grated yolks over the top. You can serve the salad right away while the crackers are still crisp, or refrigerate it for 30 minutes to let it soak. If you leave the salad in the fridge longer, cover the top with plastic wrap so the yolks don't dry out — but try to keep the wrap from touching the yolks, or the whole layer will come off with the wrap.
Step 15:

Before serving, lift off the cooking ring and garnish the salad with a cracker and fresh herbs. Enjoy!

If you want to surprise your guests with something that's sure to be tasty but unusual in composition, a simple salad of crackers and canned fish is just the thing. The crisp crackers go great with the rest of the ingredients.
Since everyone's tolerance for saltiness, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
If you don't want to layer the salad, you can simply combine all the ingredients in a bowl, dress with mayonnaise, and toss.
It's better to make your own mayonnaise — it'll be tastier and healthier. Check out our interesting recipes for homemade mayonnaise. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — this will cut down on calories.