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Canned tuna salad classic

Classic Canned Tuna Salad

Fast, filling, throw-together, and incredibly tasty! Canned tuna salad comes together in minutes and is sure to please any guest. Thanks to how simple and quick it is, with such a basic ingredient list, you can make this salad not just for holidays but on any weekday.

Maria

Recipe author

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Composition / ingredients

Servings:

Canned tuna (1 can)

180

Eggs (large, or 3 small)

Cucumbers

Dill (3-4 sprigs)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 12 g

Fats 43 % 10 g

Carbohydrates 4 % 1 g

148 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make a classic canned tuna salad? Prepare the ingredients. Use tuna packed in water rather than oil, since the salad gets dressed with mayonnaise. Boil and cool the eggs ahead of time - a salad made with warm ingredients spoils quickly.
Step 2:

How do you hard-boil eggs? Put them in cold water and bring them to a boil over low heat. Boil for 9 minutes after the water comes to a boil, then cover with cold water and let them cool - the sudden temperature change makes them easier to peel. Peel them and cut them into small cubes.
Step 3:

Tip the canned tuna into a sieve to drain the excess liquid. Then put it in a bowl and mash it with a fork.
Step 4:

Wash and dry the cucumber and trim both ends. Cut it into small cubes.
Step 5:

Wash, dry, and finely chop the dill.
Step 6:

In a salad bowl, combine the canned tuna, eggs, cucumber, and herbs.
Step 7:

Dress the salad with mayonnaise and toss.
Step 8:

You can serve the salad right away or chill it in the fridge - twenty minutes is plenty. Enjoy!

Salads these days are a pretty common food: quick and easy to make, with excellent results. Canned tuna salad, for one, is an appetizing, very tasty dish - tender thanks to the canned fish, and filling and nutritious. With a different set of ingredients you can find the version that suits you best (you can make it with beans, rice, potatoes, even avocado). Tuna salads usually serve as a dish in their own right rather than as a side, so you won't have to stand at the stove for long to make a hearty, tasty dinner. Canned tuna comes in two forms: chunks with bone, or pure boneless fillet. I usually go for the latter - there's more fish, and there's no need to clean it, since it's already broken into small pieces. You can also serve the salad unmixed, layering it in a bowl and spreading each layer with mayonnaise: tuna, cucumber, eggs, then chopped herbs on top. It looks especially nice in individual serving glasses.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
It's best to make the mayonnaise yourself - it'll be tastier and better for you. See some great homemade mayonnaise recipes here. You can also use not just mayonnaise but sour cream or plain yogurt as the dressing - on their own or mixed with mayonnaise in any ratio you like, which lowers the calorie count.
Shake the can before buying it. The more liquid sloshes around inside, the less fish there is.