Canned tuna salad classic

Fast and satisfying, in a hurry, the tastiest! Canned tuna salad is prepared in a matter of minutes and will surely appeal to all guests. Thanks to the simplicity and speed of cooking, as well as the simple composition, this salad can be prepared not only for holidays, but also on weekdays.

Maria

Recipe author

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Composition / ingredients

servings:

Canned tuna (1 jar)

180

Eggs (large or 3 small)

Cucumbers

Dill (3-4 twigs)

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

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to make a classic salad with canned tuna? Prepare the ingredients. It is better to take natural tuna, without adding oil, since the salad will be filled with mayonnaise. Boil the eggs in advance and cool down, the salad made from warm ingredients will quickly deteriorate.
Step 2:
How to cook hard-boiled eggs? Put them in cold water, put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned. Clean them up. Cut the eggs into small cubes.
Step 3:
Flip the canned tuna onto a sieve to drain the excess liquid. Then put it in a bowl and mash it with a fork.
Step 4:
Wash the cucumber, dry it and cut off the tips on both sides. Cut the cucumber into small cubes.
Step 5:
Wash the dill, dry it and chop it finely.
Step 6:
Combine canned tuna, eggs, cucumber and greens in a salad bowl.
Step 7:
Season the salad with mayonnaise and mix.
Step 8:
You can immediately serve the salad to the table, or you can put it in the refrigerator. Twenty minutes will be enough. Bon appetit!

Salads these days are considered a fairly common food that is prepared quickly and simply, and the result is excellent. For example, a salad with canned tuna is an appetizing and quite tasty dish that turns out tender, thanks to canned food, as well as satisfying and nutritious.
Thanks to a different set of products, you will be able to choose the most suitable recipe for yourself (you can cook the dish with beans, rice, potatoes and even avocado). As a rule, tuna salads act as an independent dish, and not as an addition to the side dish. This means that you will not need to stand at the stove for a long time to cook a hearty and delicious dinner.

Canned tuna is sold in two types: pieces with bone or pure fillet without bone. I usually choose the latter option. There are more fish there, and you don't need to cut it up - everything is disassembled into small pieces.

Salad can be served without mixing all the ingredients, and put in a salad bowl in layers, smearing each with mayonnaise: tuna - cucumbers - eggs. Sprinkle chopped herbs on top.
The salad looks especially beautiful in portioned cremans.

The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here homemade mayonnaise recipes.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Shake the can before buying. The more liquid there is in it, the smaller the fish.