Salad with canned tuna, cucumbers and red beans

Very easy to prepare, but at the same time useful! Salad with canned tuna, cucumbers and beans is hearty and low-calorie at the same time. It can be eaten instead of dinner or breakfast, to complement their lunch.

BLUE-EYED

Recipe author

Salad with canned tuna, cucumbers and red beans

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Composition / ingredients

servings:

Canned tuna (Natural 1 jar.)

185

Canned beans (Natural red or white, jar 310gr.)

170

Beijing Chinese cabbage

250

Cucumbers (greenhouse, as in the photo. You can take canned and pickled cucumbers.)

Onion (medium-sized red, salad)

0.5

Eggs

Refueling:

Lemon juice

Vegetable oil (Unrefined, salad or olive oil of the 1st pressing.)

Garlic

Salt

to taste

A mixture of ground peppers

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 33 % 7 g

Fats 43 % 9 g

Carbohydrates 24 % 5 g

124 kcal

GI: 40 / 0 / 60

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make tuna salad? Prepare the products. Wash and peel the vegetables well. Rinse the beans under cool water in a colander and let the water drain. Boil the eggs for 9 minutes and immediately cool under cold water. If the cucumber skin is tender, you can leave it. With coarse, "age-related" cucumbers, it is better to cut off the skin.
Step 2:
In a deep salad bowl or bowl, transfer the tuna meat, kneading it with a fork, but not very finely. Do not drain all the liquid from the canned food, a little can be added to the dressing. Add the beans, finely chopped egg and cucumber, chopped into strips.
Step 3:
Cut the Peking cabbage into a large cube, and the onion into thin feathers. Put everything in a bowl with salad, add a little salt and mix.
Step 4:
Preparing the REFUELING. Finely chop the garlic. Rub it with salt and pepper in a separate bowl. Pour the oil and lemon juice into a bowl, mix until the salt dissolves. You can add some liquid from canned tuna to the dressing.
Step 5:
Pour the dressing into the salad and mix gently. Serve the salad immediately. If it is supposed to be served later, then cover it with a lid on top and put it in the refrigerator without refueling. And refuel immediately before serving. But keep it in the refrigerator for a short time, as vegetables give juice.

Tuna meat is recommended for people with weakened immunity, inflammatory diseases and low hemoglobin levels, this will keep the heart and circulatory system in a healthy state.

There are many recipes with tuna, nutritionists advise eating tuna at least once a week. The fish is really distinguished by its tender flesh, pleasant taste and high nutritional value. Tuna is a real favorite among fish species, its carcass is not infected with parasites, it is a real storehouse of valuable amino acids and Omega-3 fats. Introducing the meat of such fish into your diet is the right decision to maintain health.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

Vegetables are best washed with a brush or a hard sponge under running water.