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Canned tuna salad recipe in simple layers. Layered tuna salad for the holiday table! Canned tuna, apple and pineapple salad

Many products are now available that not everyone ate or could afford in Soviet times. But now many housewives want to surprise their families with new flavor combinations and compositions of dishes. For example, avocado quickly entered our lives. Of course, we continue to prepare Olivier, Mimosa, Bride, Caesar and other salads, but it’s time to add to our cookbook.

I discovered tuna quite recently and was surprised that it can be used in a variety of salads and appetizers. And this despite the fact that it contains many microelements and protein. It turns out that by mixing it with vegetables you can have a healthy dinner without any bad thoughts about heavy food and extra pounds.

And at the same time, you can prepare a very nutritious salad based on it by adding rice or eggs to it. I also saw that tuna is sold covered in oil and in own juice. For example, in the original classic recipe salad with tuna, it comes in oil filling. For dietary options For dinner, it’s better to buy it in its own juice, it won’t be so fatty.

Bright tuna salad

Tuna salad with rice
Tuna and bean salad
Salad with tuna and tomatoes
Tuna and corn salad

Salad with canned tuna: a very tasty recipe with photos

Let's start with classic recipe tuna salad, which has one main ingredient and acts as a salad, as an appetizer and as a filling for sandwiches. Celery has been added to the recipe; I know that not everyone likes it, so you can remove it to suit your taste.

Ingredients:

2 cans of tuna
1 tsp lemon juice
Half a stalk of celery
Mayonnaise
A little parsley.

This salad is served between two pieces of bread, like a sandwich.

Place the tuna on a plate and crush it a little with a fork to mix it with the oil.

Sprinkle with lemon juice.

Mix this mass with a couple of spoons of mayonnaise.

Add chopped celery stalk and parsley.

It is served on a piece of toasted bread.

Salad with canned tuna and cucumber and egg

A summer version of a salad with an abundance of vegetables, when they are all in the garden or sold fresh in stores. Can be used as a salad dressing different types sauces, as well as seasoning and olive oil and lemon juice and richer: mayonnaise or sour cream.

Ingredients:

1 bunch of lettuce leaves
2 small cucumbers
Tomato
2 boiled eggs
Can of tuna

Tear the lettuce leaves and place them in a salad bowl.

Chop the vegetables and eggs and place in a common bowl.

Add tuna from a jar.

Layered salad with tuna and avocado

Puff salads look very impressive and housewives love to serve them at festive table. The recipe for this salad includes all the ingredients that are very soft and juicy. By the way, I came across the same version of the salad, but also with the addition of an egg. It's not here, but you might want to add it. There is another twist in the filling that will perfectly highlight the taste of avocado.

There are a lot of salads with avocados in autumn and they usually require spices in the form of a mixture of peppers, oregano and Italian herbs, and are always dressed with vegetable oil, not mayonnaise.

For this type of salad, it is better to take tuna in its own juice.

Ingredients:

2 tomatoes
2 avocados
1 can of tuna
Olive oil
Juice of half a lemon

Peel and chop the avocado with a fork.

Peel the tomatoes and chop them.

Prepare the salad sauce: add the juice of half a lemon, oregano and salt to the olive oil.

Mix this mixture with mashed avocado.

To lay out the scraps beautifully, we will use a cake ring or a homemade mold.

1st row: avocado.

Row 2: tomatoes and salt.

3rd row: tuna.

Top with sauce made from butter and lemon juice.

This dish is very nutritious and due to the abundance of fatty acids in avocados, it does not require mayonnaise, and we use little oil.

Salad with canned tuna and egg and cheese

Cheese goes well with egg and tuna. Therefore, let's start preparing a salad with its contents, just add some vegetables for freshness.

Ingredients:

Can of tuna
2 boiled carrots
2 eggs
100 g hard cheese
1 medium cucumber
Mayonnaise and salt

We warm up the tuna.

Grind the cheese and carrots using a fine grater.

The cucumber needs to be peeled and chopped.

On egg whites, lay out the prepared tuna.

Then carrots.

The final layer is cheese with mayonnaise and yolk.

A simple salad recipe with canned tuna and cucumber

With a minimum of time and effort, you can prepare yourself a snack or dinner with just two products: tuna and cucumber. By the way, to add zest to this recipe, you can chop several olives. To make the salad tender, the cucumber can be peeled.

Ingredients:

1 can of tuna in its own juice
3 small fresh cucumbers
Bunch of fresh parsley
1 tsp lemon juice
2 tbsp. olive oil
Pepper

Chop all the vegetables and mix with mashed tuna in a salad bowl.

Acidify with lemon juice and brush with a spoon of olive oil.

This salad recipe probably doesn’t get any simpler and it takes five minutes to prepare.

An ideal dinner for women who watch their figure.

Tuna salad with rice

But for a nutritious lunch for the whole family, we also have our own recipe. Here we will mix tuna with rice.

You can take any rice, but unpolished rice is better, it has less starch, it cooks faster and is much more beneficial.

We will also use corn in this recipe, but if you are not a fan of sweet notes in dishes, then replace it with peas.

Ingredients:

Can of corn (can be replaced with peas)
Can of tuna
2 boiled eggs
Half an onion
Dill
Glass of rice
Mayonnaise

Soak the rice to remove unnecessary starch. Cook the rice until done.

When you have bitter onions, then pour boiling water over them.

Mix all the crushed products with 2 tablespoons of mayonnaise and garnish with parsley.

Tuna and bean salad

Another amazing combination- it's tuna and beans.

Take any beans, but not in tomato juice. More often they use white, but you can even mix both types and it will turn out very tasty and beautiful. Regular tomatoes can be replaced with cherry tomatoes. For this amount of salad you can take two large tomatoes.

Ingredients:

Can of white beans
Canned tuna
2 fresh cucumbers
4 small tomatoes
1 sweet bell pepper
Olive oil

Peel the cucumbers and chop them.

Preparing the tomatoes.

We put cucumber, beans and tuna on them.

Peel the pepper, cut it and add it to the salad mixture in a container.

Lubricate with olive oil and spices.

Salad with tuna and tomatoes

Another recipe for a light and satisfying salad. Tomatoes add sourness to the tuna, which fits perfectly into the overall taste of the salad. You can scald them and remove the skin, or you can leave them as is, after all, fiber has never harmed anyone.

Ingredients:

1 cucumber
1 tomato
1 egg
A little onion
Can of tuna
Olive oil
Leaf lettuce

Chop the vegetables.

Place pieces of lettuce, cucumber and tomato pieces.

Place the tuna meat in the middle and use olive oil as a dressing.

You can also salt it a little.

Tuna and corn salad

The unusual combination of corn and pickles is an unusual and surprising combination, but try this dish in the presence of other ingredients and write it down as one of your favorites.

Ingredients:

150 g canned food
250 g corn
2 eggs
Bulb
100 g pickled cucumbers
Dill
Pack of mayonnaise
Pepper and salt

Mash the tuna meat, do not drain the oil filling. We obtain a homogeneous mixture.

Pour corn from a can without liquid over the tuna.

The onion needs to be peeled and chopped.

Grind 2 eggs into a common container with salad.

Next up is slicing pickled cucumbers.

We remember about herbs and seasonings.

Cover each cube with mayonnaise sauce.

I tried to choose salad recipes for different tastes and occasions. When guests are at the door, for example, a dish with tuna can be a big help, because almost all the components of the salad are already prepared and sometimes you just need to boil the eggs.

I once saw that tuna salad was topped with pita bread or pancakes, it was very juicy and unusual.

There are real legends about the benefits of tuna. This noble fish, previously served only on significant holidays or high-ranking persons, is a storehouse of Omega-3. In Japan, rolls are made with tuna filling, but in our country, puff salads with healthy sea fish are very common.

Currently, housewives have invented many various recipes using this tasty and healthy fish. Below is a selection of simple and original salads.

Delicious salad with canned tuna - step by step photo recipe

For a holiday or on an ordinary day you will have to come to the table delicious salad with tuna with the addition of boiled vegetables and eggs. You will get a wonderful dish if you use the recipe with the photo.

Usually it takes a lot of time to prepare a puff salad, so housewives avoid preparing it. The situation changes if you boil the vegetables in advance. Having ready-made carrots, beets, and potatoes in the refrigerator is easy to create miracles and surprise your family.

Layered salad from canned food is immediately laid out in a deep plate or festive salad bowl. The layers will be fluffy, the vegetables will not lose their cut shape, and you will have to wash less dishes after cooking.

Your mark:

Cooking time: 45 minutes

Quantity: 6 servings

Ingredients

Canned tuna: 1 jar
Beets: 1-2 pcs.
Eggs: 3 pcs.
Potatoes medium: 2-3 pcs.
Bow: 2 pcs.
Carrots: 2 pcs.
Mayonnaise: 1 pack
Sunflower oil: 30 g
Greens: for decoration

Cooking instructions

Potatoes, previously boiled, peeled and grated, are placed first on the bottom of the salad bowl.

Tuna will go on a potato base. Lightly mash the canned food in the jar with a fork. Their juice will soak the potatoes, so mayonnaise is not required yet.

The bulbs are peeled and chopped into cubes.

Fry the onion in a small amount of refined, odorless oil.

Place the golden onion on top of the canned tuna.

Next, peeled and grated boiled carrots are added to the salad.

Its layer should not be thick so that the sweetness does not interrupt the bouquet of flavors.

A mayonnaise mesh is applied to the carrots, which is spread with a spoon, as in the photo.

Boiled beets complete the vegetable theme. The root vegetable is peeled and grated directly into the salad bowl.

To make the dish juicy you will need mayonnaise.

Top the salad with chopped egg. If you want to surprise your guests not only with the taste of the puff salad, but also with its appearance, you can separate the whites and yolks and apply them separately. A small saucer is placed on top. The surface around it is sprinkled with chopped protein.

Remove the saucer. The remaining part is covered with mashed yolk, as in the photo.

The recipe is amazing, but proper presentation guarantees an increase in appetite. For decoration, you can use pieces of carrots and parsley leaves, as shown in the photo. Is it possible to refuse such a delicious puff tuna salad?

Simple Salad with Canned Tuna and Egg

The simplest fish salad recipe consists of canned tuna and boiled eggs, and mayonnaise as a dressing. You can add a couple of other ingredients for another simple dish with a sophisticated flavor.

Products:

Canned tuna – 250 gr.
Chicken eggs (hard-boiled) – 3 pcs.
Fresh cucumber – 1 pc.
Garlic – 1-2 cloves.
Salt, ground pepper.
Mayonnaise as a dressing.
Dill for garnishing the finished dish.

Algorithm:

Boil the eggs until hard-boiled. Clean after cooling in water. Chop.
Open the can of tuna and drain the sauce. Lightly mash the fish with a fork.
Rinse the cucumber. Cut into cubes.
Mix cucumber with tuna and eggs.
Add garlic cloves passed through a press.
Season with mayonnaise, salt and pepper.
Rinse the greens. Chop. Sprinkle on top of salad.

As a decoration for fish salad, you can also use the yolk of a boiled egg, which you can set aside, mash with a fork and sprinkle on top just before serving.

How to make a salad with canned tuna and fresh cucumber

Tuna, oddly enough, goes well with fresh cucumbers, so it’s very good in spring. It allows you to do vegetable salads more satisfying and tasty.

Ingredients:

Fresh cucumbers – 2 pcs.
Onion greens – 1 bunch.
Dressing – sour cream and mayonnaise, mixed in equal proportions.
A little salt.

Algorithm of actions:

Only hard-boiled eggs will require preliminary preparation. Cool, remove the shell and chop finely with a knife.
Cut the cucumber into nice small cubes.
Lightly mash the tuna with a fork, after draining the liquid from the can.
Wash the onion and pat dry with a towel. Cut into small pieces.
Mix the prepared ingredients in a deep container. Add salt.
In a separate container, combine sour cream and mayonnaise into a single whole.
Season and serve immediately.

A little onion should be left to decorate the salad. Yolks and emerald greens make the spring-style salad bright, fresh and very tasty.

Salad recipe with canned tuna and cheese

Fish salads very often include cheese; tuna also “does not refuse” such a combination. Rubbed hard cheese gives the dish a pleasant creamy taste.

Ingredients:

Tuna in oil, canned - 1 can.
Boiled chicken eggs – 4 pcs.
Onions – 1 pc. small size.
Hard cheese – 100 gr.
Apple with sour taste (Antonovka type) – 1 pc.
Salt.
Dressing – mayonnaise + sour cream (take in equal proportions, approximately 2 tbsp. L.).

Algorithm:

Step one is to boil and cool the eggs.
Now you can start preparing the salad. Drain the water from the tuna, lightly crush the fish itself, separating it into small pieces with a fork.
Cut the eggs into cubes.
Either finely chop the onion or grate it (large holes on a grater).
Wash the apple, cut it and the hard cheese into neat cubes.
Mix sour cream with mayonnaise.
First add salt to the salad and mix. Then add the dressing and stir again.

This salad should sit a little in a cold place. You can decorate it with cherry tomatoes, olives, and herbs.

Salad recipe with canned tuna and corn

Tuna is a versatile product and goes well with a variety of vegetables. Here is one example of a salad that is somewhat similar to the famous Olivier.

Ingredients:

Canned tuna – 1 can.
Boiled potatoes – 2 pcs. medium size.
Onions – 1 pc. (small onion).
Boiled chicken eggs – 2-3 pcs.
Greens, salt.
For dressing - mayonnaise.
A little vegetable oil.

Algorithm:

The first step is to boil the potatoes and eggs. Clear. Grate.
Peel and rinse onions. Cut into cubes. Sauté in oil.
Drain the tuna and corn. Mash the fish.
Wash the greens and dry. Cut finely.
Mix all ingredients, except for greens, in a deep bowl.
Season with mayonnaise, add salt.
After transferring to a salad bowl, sprinkle the dish generously with herbs just before serving.

Yellow and green dominant colors hint that spring will come very soon (even if the calendar says mid-December).

Mimosa salad with canned tuna - a delicious dish

Another spring salad received the beautiful name “Mimosa”; it is prepared from fish, eggs, herbs and vegetables, laid out in layers. The name comes from the primary colors of the “top” – green and yellow.

Ingredients:

Canned tuna – 1 can.
Boiled carrots – 1 pc.
Boiled potatoes – 2 pcs.
Boiled chicken eggs – 4-5 pcs.
Onion – 1 small head.
Garlic – 1 clove.
Dill - a small bunch.
Salt, mayonnaise as a dressing.

Algorithm:

It will take a little time to boil the eggs, a little more to boil the potatoes and carrots.
Vegetables and eggs should cool. Then peel them, grate them on a grater with large holes, separately - potatoes, carrots, whites, yolks.
Cut fresh onion into small cubes.
Drain liquid from fish. Use a fork to separate the fish pulp into small pieces.
Mix tuna with onions, potatoes with washed and chopped dill, and carrots with garlic cloves passed through a press.
Start “assembling” the salad. The first layer is tuna, then coat each layer with mayonnaise, add potatoes, carrots with garlic, white, yolk.
Leave in a cool place to soak for an hour.

Be sure to decorate with chopped herbs, then the tasty and very beautiful salad appearance will remind you of the imminent spring and the main holiday of your beloved women.

Diet salad with canned tuna

Fish – more dietary dish than any type of meat. Therefore, it is often used by those who monitor their own weight and count every calorie. At the same time, it is easy to control body weight if you prepare tasty, healthy and low calorie recipes from tuna and vegetables. Preparing a salad according to the following recipe is easy and pleasant, no lengthy preparatory steps.

Ingredients:

Canned tuna – 1 can.
Canned corn - 1 can.
Pitted olives – 100 gr.
Fresh tomatoes – 2 pcs.
Arugula.
Olive oil.

Algorithm:

Wash the arugula and tear into small pieces.
Wash the tomatoes and cut into cubes.
Drain liquid from corn and fish.
Chop the olives into pieces.
Mix the products in a deep bowl.
Season with olive oil.
For greater benefits, it is recommended not to add salt to the salad.

Tuna is a “friendly” food, meaning it goes well with different vegetables, eggs, cheese.

The easiest way to use canned tuna is to simply drain the liquid from the can and mash the fish flesh or separate it with a fork.
You can vary the same salad, for example, mix the ingredients or lay them in layers.
1-2 cloves of garlic, passed through a press and added to the salad, give the dish a piquant taste and aroma.
You can add fresh onions to tuna salad or sauté them in oil.

And, most importantly, you need to prepare tuna salads with joy and pleasure, so that your family feels the full power of love for them.

We look forward to your comments and ratings - this is very important to us!

Layered tuna salad is a budget dish, but so delicious that once you start trying it, it’s almost impossible to stop.

Ingredients:

canned tuna in its own juice or oil - one standard jar
pickled cucumbers – four cucumbers
medium sized carrots - four carrots
potatoes - four tubers
canned green peas - one standard jar
mayonnaise.
onion - one onion
apple - one. You must use a large green apple
chicken eggs - five eggs

Making layered tuna salad

The quantity of products may vary depending on the size of your salad bowl and the number of guests invited. You can portion it out into specially prepared molds. Take the mayonnaise you like best.

Boil carrots and potatoes in their jackets. Then cool and peel the vegetables. Hard boil the eggs, cool and peel. Separate the yolk from the white.

Open a can of tuna. Place the tuna on a plate along with the juice and mash with a fork.

Grate the potatoes through a coarse grater. Grate the carrots through a coarse grater. Peel the onion and chop into small cubes.

Grate the egg white on a fine grater. Grate the egg yolk separately on a fine grater.

Open a jar of peas. Drain the liquid. Then we begin to lay out the layers in the following order:

First the potatoes, coat them with mayonnaise,
then comes the tuna layer. Tamp it down a little.
onion, layer of mayonnaise
pickled cucumber, layer of mayonnaise
carrot. Layer of mayonnaise
apple layer. Mayonnaise
peas, layer of mayonnaise
egg white.

Grease the top layer with mayonnaise and put the salad in the refrigerator for half an hour so that it is well soaked.

Before serving, cover the top layer of tuna salad with grated yolk and garnish with herbs.

Step-by-step recipe for preparing a salad for the holiday:

Prepare the onions for the marinade and chop them finely. Pour the onions into a bowl. Add one teaspoon of sugar and one teaspoon of salt to the onion. Add one teaspoon of vinegar essence, pour boiling water so that the water completely covers the onion and stir. Cover the onion with a plate. Rub on coarse grater potato. Place the potatoes in the first layer in a mold, the sides of which are greased with vegetable oil, using a ring and a plate as a bottom to form a salad. Season the potatoes with mayonnaise so that they are not too dry. Mash the canned tuna in a plate with a fork and place it in the next layer in the pan. Squeeze out a layer of mayonnaise and level it. Finely chop the dill. Drain the onion through a fine sieve, rinse and add chopped dill to it, mix well and place the next layer in the mold. Spread mayonnaise in the next layer on top of the onion. Grate the carrots on a fine grater and place the next layer in the mold. Add a small amount of mayonnaise. Rub it boiled eggs on a fine grater. Grate the processed cheese on a fine grater. Mix the egg-cheese mixture well and add the final layer to our salad, pressing lightly with a fork.

Carefully remove the mold and the central ring. We cut the kiwi into thin rings and place it on top of our salad. Decorate with flowers from bell pepper and carrots. We will also add pieces of pepper, carrots and dill sprigs for beauty. We put our puff salad in the refrigerator for soaking.

The salad, which will undoubtedly decorate any holiday table, is ready to eat! Happy holidays to everyone!

Easy to prepare puff salad with canned tuna everyone will like it. And if you decorate it beautifully, you will get a festive salad. Tuna's properties are very valuable fish, only some consider it a bit dry. To avoid this feeling, we will lay the salad in layers, greasing each layer with mayonnaise. Preparing salads, especially holiday ones, is a fascinating process in which you can involve the whole family.

Ingredients:

Canned tuna - 1 can
Canned corn - 1/3 can
Chicken egg - 2 pcs
Round rice - 50 g
Mayonnaise
Green onions or dill sprigs

PREPARATION:

Before starting cooking, you need to boil 2 hard-boiled eggs and cool in cold water.
It is better to take short-grain rice, not crumbly. It will stick together well and keep its shape. Boil the required amount and cool. Don't forget to add salt.
We peel the egg, separate the whites from the yolks.
Grate the whites on a coarse grater, chop the yolk finely.
Chop the tuna in a jar, draining the juice first.
The greens must be finely chopped. If we use green onions, it must be salted and left until it gives juice and becomes soft.
Take a salad ring or a beautiful transparent glass salad bowl and start layering. If we use a ring, it is advisable to lubricate the inside of it with vegetable oil so that it can be easily removed later.

Lay the layers in this order:

Greenery,
Corn,
Tuna,
Squirrels,
Yolks.

Carefully remove the ring and decorate the resulting layered salad with herbs. If you have time, you can keep the tuna salad in the refrigerator for about an hour so that it is well soaked.

Ingredients:

tuna - 1 jar
champignons – 280-300g
hard boiled eggs - 3 pcs
hard cheese - 50-70g
onion - 1 piece
carrots - 1 pc.
mayonnaise - 100-150g
pepper
vegetable oil - 3-4 tablespoons

Cooking method:

Divide the onion into 4 parts, finely chop. Grate the carrots on a coarse grater. In heated oil, sauté vegetables until soft, 9-10 minutes, over medium heat, season with pepper and salt, cool.
Wipe fresh champignons with a damp paper towel and divide into thin slices. Fry for 5-7 minutes until the liquid evaporates, season and cool.
Place in a salad bowl in layers: champignons - half of the grated eggs - onions with carrots - slightly mashed tuna - eggs.
Coat each layer with mayonnaise or make a mayonnaise mesh. After coating the top layer of eggs with mayonnaise, sprinkle a layer of grated cheese on top.

Salad with tuna

Ingredients:

Tuna (canned in oil) 1 can.
Cheese durum varieties 150 g
Fresh cucumber 1-2 pcs.
Chicken egg 4 pcs.
Carrot 1 pc.
Mayonnaise to taste

Preparation:

We will prepare a layered salad. Therefore, first we will prepare the main ingredients. Eggs and carrots need to be boiled. Grate the cheese on a coarse grater.
Since I prepared the salad in portioned bowls, I expected 4 servings. Of course, it could be served on a large salad bowl.
So, I placed the egg whites grated on a coarse grater at the bottom of the bowl. I greased them with a little mayonnaise.
I suggest placing a layer of tuna on top of the egg whites. I first crushed the canned food with a fork and drained the excess oil (we won’t need it anymore).
Place grated tuna on top fresh cucumber. If the vegetable is watery, be sure to squeeze out the excess juice! And one more thing - I would recommend adding a little salt to the cucumber. And don’t forget to grease the cucumber layer a little with mayonnaise.
It would be nice to put a more neutral layer of boiled carrots on top of the wet cucumber layer. Place grated cheese on top of the carrot layer (let the layer remain fluffy, do not crush it!). And again a drop of mayonnaise.

Required ingredients:

a jar of tuna with a capacity of about 300 grams;
salted or fresh cucumber;
4 eggs;
salt;
mayonnaise.

Preparation procedure:
Remove the fish from the jar and knead until smooth. Finely chop the boiled eggs and do the same with the cucumber.
Mix the ingredients, season with sauce, add salt at your own discretion.
Interesting! There are variations of this salad with green peas and onions. Due to the legumes, the calorie content of the dish increases slightly, but the excellent taste is worth it!

Canned tuna salad with egg

We will need:

a jar of canned food;
100 grams of cheese;
1 apple;
4 eggs;
mayonnaise dressing;
greenery.

Preparation procedure:

Mash the fish with a fork until smooth. Grind the boiled egg in any way. Remove the seeds and peel from the apple and cut into small cubes. Cut the cheese into small slices.

Interesting! In this recipe, you can use bell pepper instead of apple.

Salad with tuna and tomatoes

List of ingredients:

can of tuna;
2 tomatoes and eggs;
1 tablespoon each of sour cream and mayonnaise;
any greens.

Procedure:

This is the simplest recipe that saves the housewife a lot of time. Break the tuna into small pieces. Pass the eggs through a coarse grater, cut the tomatoes into small cubes. Season with mayonnaise and sour cream sauce, mix, and decorate the finished appetizer with herbs.

Required Products:

can of canned food;
1 clove of garlic;
avocado and cucumber – 2 pcs each;
a tablespoon of mayonnaise.

Preparation procedure:

Grind the avocado pulp. Cut the cucumbers into strips.

Pass the garlic through a press. Combine the ingredients, season with mayonnaise, mix well and serve the salad.

Canned tuna, apple and pineapple salad

Ingredients:

1 package of tuna;
5 potatoes. the same amount of eggs and cloves of garlic;
1 apple;
half a can of canned pineapple;
mayonnaise.

Step by step recipe:

Grate boiled potatoes and eggs, as well as a peeled apple.
Squeeze the garlic through a press.
Finely chop the pineapples and mash the tuna into a paste. mix everything, add mayonnaise, decorate the appetizer.

The best diet tuna salad

You will need:

250 grams of canned food;
the same amount of onions;
50 grams of olives, pitted;
lettuce;
2 eggs;
vinegar;
olive oil;
pepper.

Preparation procedure:

We tear the lettuce leaves with our hands, put the tuna on them, and season with pepper.
Then add chopped onion and eggs, sprinkle with olive slices.
Pour in the oil and vinegar dressing, mix all the ingredients, and serve.

Ingredients:

Canned tuna 1 jar.
Corn 1 jar (canned)
Chicken egg 3 pcs.
Hard cheese 50 g
Sour cream 180 ml
Dijon mustard 1 tsp.
Lemon juice 2 tbsp.
Ground black pepper to taste

Cooking method:

First you need to boil 2-3 chicken eggs steep and place them in cold water to cool. Then they need to be cleaned and the whites separated from the yolks.
Now let's prepare the dressing. For it, take sour cream 15-20 percent fat, mix with Dijon (French) mustard and lemon juice. You can use mayonnaise.
Next, let's move on to canned tuna. Separate the meat from the bones and remember our fish with a fork. The tuna was a little dry, so I added some of the liquid it came in the jar to make the salad juicier.
Grate the egg whites and hard cheese into separate plates using a fine grater. Use a fork to crush the egg yolks until they are fine, as grating them is inconvenient.
Let's start laying our salad in layers. Everyone can choose their own sequence; the taste is unlikely to change. I did it as follows. I posted it below egg yolks. Then I put some crushed tuna on top. Then a layer of sauce or mayonnaise.
I laid the next layer of grated cheese, then again the sauce. Then we lay out the ball canned corn, spread a little sauce on top. The salad should be peppered so as not to spoil the whites that will be on top of the black flowers.
The final layer is grated whites. Adjust it a little with your hand or a spoon and put it in the refrigerator for an hour until the layers set.
Before serving, remove the fixing ring. I did not add salt to the salad, since both the cheese and the tuna are salty. You get two such servings with a ring; divide the products in half.

Recipe tip and note:

You can make a salad ring yourself from a cut-off 1.5-2 liter plastic bottle.

Layered salad with tuna and corn

We will need:

1 can of canned tuna;
1 small jar of corn;
2 eggs;
1-2 pcs. boiled potatoes;
1 boiled carrot;
several feathers of green onions;
mayonnaise;
sprig of dill for decoration.

Preparation:

Layer the salad in layers:

1 layer – potatoes grated with borscht;

2nd layer – finely chopped green onions;

3rd layer – tuna mashed with a fork;

4th layer – carrots grated with borscht;

5th layer – corn;

6th layer – finely chopped eggs.

Coat all layers with mayonnaise.

Ingredients:

Spinach - 2 bunches
Corn - 200 grams (canned or boiled, or boiled frozen)
Tomatoes - 200 Grams
Bell pepper - 1 piece (red or yellow)
Tuna in its own juice - 2 pieces (2 jars)
Avocado - 1 piece
Red onion - 0.5 pieces
Lemon juice - 1/1, Glass
Olive oil - 1/1, Glass
Spices - To taste

Preparation:

Wash the spinach, shake it off, chop it finely and place it on the bottom. I have large glasses - salad bowls, but you can also use regular glasses. So let's divide the ingredients evenly.

Place the tuna on top, having previously mashed the pieces with a fork, and pour in a mixture of olive oil and lemon juice. I puree the avocado and place it in a layer on top, leaving a couple of slices for decoration.

Layered salad with tuna and crab sticks

Ingredients:

Tuna, canned in its own juice - 1 can,
Canned corn - 20 gr.,
Hard cheese - 100 gr.,
Onions - 1 pc.,
Crab sticks - 100 gr.,
Eggs - 2 pcs.,
Mayonnaise,
Salt.

Cooking method:

Remove the canned tuna meat from the can. Place on the plate in which you will prepare the salad and mash with a fork.
Cut the onion into small cubes.
Cover the tuna with mayonnaise.
Then sprinkle with chopped onions. It will also turn out tasty and even more piquant if you marinate the onions first in a marinade made from vinegar, sugar and salt.
Cut into medium sized cubes crab sticks.
Spread them in an even layer over the entire area of the plate.
Top with mayonnaise.
Finely chop the hard-boiled eggs.
Place on crab sticks and pour mayonnaise over the salad again.
The final layer of the salad is grated hard cheese on a medium grater.

Salad with tuna and crab sticks is ready. You can decorate it with mayonnaise, canned corn kernels and dill sprigs, or come up with your own original decoration, which you like. I would like to remind you that before serving, it needs to be cooled for at least 30 minutes. Like others fish salads, and crab stick salads, it becomes tastier when soaked.

Recipe number two was canned tuna and mozzarella cheese salad. This dish is called colored because of the abundance of “colors” that multi-colored ingredients provide. We will now talk about these color ingredients:

Fresh or canned corn - 30 g;
A sprig of cherry tomatoes;
Canned fish - 150 gr;
Salad “Mix” - 60 gr;
Unagrande mozzarella cheese - 60 gr;
Half a head of red onion;
30 gr. olive oil.

Preparation:

Take a wide and deep plate, wash the “Mix” salad and tear it directly into the dish.
Thinly slice half a head of red onion into half rings and throw the leaves on the Mix.
Drain half the oil from the jar of fish, take out the fish pieces and mash them a little with a fork. Throw it into a plate.
It’s the turn of the mozzarella, we also throw it into the bowl.
The washed cherry tomatoes follow the cheese, and the remaining corn follows the tomatoes.
Seasoning salad with canned tuna
om and cheese with olive oil and a pinch of salt.

Layered salad with tuna and butter

Ingredients:

canned tuna in oil;
eggs;
very cold butter;
onion;
sour apple;
Dutch cheese;

Preparation:

First of all, you need to pickle the onions. To do this, cut it into half rings and pour boiling water over it so that the onion stops being bitter. Then the onion slices again need to be poured with a marinade of boiling water and vinegar in a ratio of 2:1. The onions are marinated for 15-20 minutes.
Open the can of tuna, put the contents of the can in a salad bowl and mash thoroughly with a fork. The oil in which the tuna was canned is also added to minced fish. This will be the first layer of our layered salad.
The next layer should act as a kind of balance for the fatty fish layer, so it will be a sour apple. We grate it on a coarse grater or cut it into small strips. This is followed by a layer of grated boiled chicken eggs.
Please note that neither sour cream nor mayonnaise should be present in this salad, since it is flavored only with oil. And now its time has come (oil). As already mentioned, the oil should be very cold, it is better if it spends a couple of hours in the refrigerator before cooking. Grate the oil on a coarse grater and spread it in a layer on the salad.
Now comes a layer of pickled onions. Drain the marinade, dry the onions with a paper towel and place on top of the oil. The last layer is cheese. We grate it, just like eggs and butter.

Ingredients:

1 can of canned tuna (300 g)
200 g crab meat(imitation)
3 eggs
3 small carrots
1 onion
100 g cheese
2 cloves garlic
provencal spices
low-fat mayonnaise

Preparation:

Hard boil the eggs, then pour in cold water, peel off the shell. Finely chop or grate (preferably coarse).
Boil carrots in their skins, peel. Grate on a fine or coarse grater.
Cut the crab meat into small cubes: first make strips and then chop.
Drain the tuna and mash with a fork.
Grate the cheese.
Chop and marinate onion in vinegar.
Grind the garlic in a blender or special crush. Pour spices into mayonnaise and add garlic. To stir thoroughly.
Layer the ingredients onto the prepared dish. Place the crab meat first and smooth it out. Place boiled eggs on top, then tuna. Place onion and cheese on fish. The final layer is grated carrots.
Apply a thin mesh of mayonnaise to each layer, transferring it into a bag for convenience and cutting off the tip.
Place the tuna puff salad in the refrigerator for 2 - 3 hours to soak.
Serve the salad as a cold snack, garnished with a sprig of fresh thyme or basil.

Salad with tuna and avocado. Option 2

Ingredients:

Avocado - 1 piece
Tomatoes - 2 pieces
Canned tuna - 350 grams
Pine nuts - 2 tbsp. spoons
Lemon - 1/2 Piece
Cilantro, salt, pepper - - To taste

Preparation:

Remove the pit and peel from the ripe avocado. Mash the avocado puree with a fork, but not to a puree consistency, but lightly.
Squeeze the juice of half a lemon into the avocado, add finely chopped cilantro, salt and pepper. We also add pine nuts here.
Mix well and place on a plate - this will be the first layer of our salad.
Peel the tomatoes, salt and pepper, add a little chopped cilantro. Stir and let the liquid drain.
Place tomatoes on top of the first layer.
Lightly mash the canned tuna with a fork and place it on top of the tomatoes. Salad ready!

Ingredients:

Tuna canned in its own juice – 1 b;
Crab sticks – 9 pcs.;
Egg – 2;
Cucumber – 1 medium piece;
Mustard;
Liquid cottage cheese with zero fat content – 50 g.

Preparation:

Separate the whites from the yolks of boiled eggs. The first ones will be needed for decoration, while the second ones will serve as one of the ingredients for dressing.
To prepare the sauce, mix the grated yolks with mustard and cottage cheese.
When the dressing is ready, proceed to serving the puff salad. Place onions on the bottom (if desired, you can pre-marinate or pour boiling water over them).
On top is tuna shredded with a fork.
Then add diced crab sticks mixed with cucumber. Sprinkle the top with grated egg whites.
Spread each layer (except for the bottom one) with a small amount of curd dressing.
Protein puff salad with canned tuna for weight loss is ready.

Layered tuna salad recipe with video

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