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Salad with broccoli and canned tuna

Broccoli and Canned Tuna Salad

No one will be able to turn down this colorful salad with its flavorful fish! It comes out delicious and tender, and even though it's dressed with mayonnaise, it's still pretty light. By the way, if you're not a mayo fan, you can confidently dress the salad with olive oil instead — it's delicious that way too!

Ириша

Recipe author

Composition / ingredients

Servings:

Canned tuna

180

Broccoli

200

Quail eggs

Onion

Lettuce (1 bunch of leaf lettuce, optional)

Cherry tomatoes

Feta

Mayonnaise

Sour cream

Prepared mustard

Garlic (small, optional)

Fresh herbs (chopped; I used parsley)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 8 g

Fats 29 % 5 g

Carbohydrates 24 % 4 g

86 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Salad ingredients.
Step 2:

Break the broccoli into florets and cook in salted water until tender (about 5 minutes). Drain in a sieve and dunk in cold water for 1 minute.
Step 3:

Hard-boil the quail eggs, peel them, and halve them. Wash the cherry tomatoes and cut them into 2–4 pieces depending on size. Slice the onion into thin half-rings.
Step 4:

In a bowl, combine the lettuce (tear it into small pieces by hand first), eggs, cherry tomatoes, onion, and broccoli (make sure all the water has drained off it).
Step 5:

For the dressing, mix the sour cream, mayonnaise, prepared mustard, a minced garlic clove, and chopped herbs. Stir, and add a little salt and pepper if you like.
Step 6:

Divide the salad among bowls and top with pieces of feta.
Step 7:

Add the dressing just before serving. Enjoy!