Sea salad with canned beans and tuna. Salad with tuna and beans Salad with beans and tuna

28.12.2021

Tuna and bean salad may seem too ordinary to tackle. But in reality, everything is not so banal. You will understand this too when you read the ingredient lists in the recipes below.

Simple recipe

Stages of preparing tuna and bean salad:

Open the jar, remove the fish and mash it into fibers with a fork;
Open the beans, drain the brine and add the beans to the fish;
Rinse the cherry tomatoes and cut them into quarters;
Add them to other components;
Rinse the green onions and finely chop them with a sharp knife;
Add oil, citrus juice and spices;
Season with black pepper, cool and serve.

Salad with tuna, apple and red beans

1 can of tuna;
60 ml mayonnaise;
1 can of red beans;
1 onion;
1 green apple.

Time – 25 minutes.

Calories – 141.

Procedure:

Salad with canned tuna, beans and tomatoes

½ lemon;
15 ml honey;
5 g mustard;
60 ml olive oil;
1 tomato;
300 g tuna;
1 bunch of tarragon;
180 g black beans;
15 ml apple cider vinegar;
1 bunch of arugula;
1 sweet pepper;
1 red onion.

Time – 45 minutes.

Calories – 122.

Assembly method:

Rinse the beans and soak them in water for a day;
After this, drain the water and replace it with a new one;
Place the beans on the stove and cook until done;
Add salt and remove from heat;
Open the jar of fish, drain the liquid, remove the meat itself, and disassemble it with a fork;
Peel, wash and cut the onion into feathers;
Pour vinegar over it and leave for thirty minutes;
Wash the tomato, make cuts on it;
Boil some water for it and blanch it;
Then transfer to cold water, peel and chop the fruit;
Rinse the pepper, remove the core and cut the pepper into strips;
Remove the vinegar from the onion and squeeze the juice out of the lemon;
Add honey and mustard, oil to the citrus juice;
Place beans, tomatoes, washed arugula, onions, peppers and almost all the dressing into a salad bowl;
Place tuna on top and drizzle with remaining dressing;
Rinse the tarragon, chop it and sprinkle the dish with it.

It would seem that dumplings do not need any modification, but this dish can be made even tastier by preparing it.

Moonshine brewing technology is very complex, but we will tell you some of it.

Read what kebbe is and how to prepare this exotic dish.

Salad with canned tuna, white beans and egg

½ lemon;
1 can of white beans;
1 red onion;
1 can of tuna;
3 eggs;
3 chives;
spices.

Time – 35 minutes.

Calories – 95.

How to cook:

Open the can of tuna and beans, drain the liquid and place both products in a dish;
Mash the resulting mass a little with a fork;
Peel the red onion, rinse and add to the other ingredients;
Drizzle them with oil and lemon juice;
Season with spices to taste and chives, which need to be rinsed and crumbled;
Place the eggs in a saucepan and boil them;
After this, cook for a quarter of an hour, peel and cut into halves;
Place on top of the salad, sprinkle with black pepper and serve.

Niçoise with tuna and green beans

1 bunch of lettuce;
15 ml lemon juice;
4 tomatoes;
160 g tuna in oil;
3 eggs;
8 anchovy fillets;
3 bows;
30 g olives;
½ bell pepper;
1 piece of garlic;
220 g green beans;
8 basil leaves;
10 ml olive oil;
20 ml wine vinegar.

Time – 45 minutes.

Calories – 81.

Cooking method:

Pour oil into the bowl, add vinegar to it and stir;
Peel the garlic, pass it through a crush;
Rinse the basil and finely chop;
Add both ingredients to the bowl with the rest;
Season with spices to taste, stir and let brew;
Rinse the green beans, cut off the tails;
Place in a saucepan, add water and salt;
Place on gas, bring to a boil and cook for five minutes;
After cooking, rinse the pods with ice water to keep them crisp;
Place them in a saucepan, add a little oil and the remaining garlic;
Cook, stirring, for one minute;
Sprinkle with lemon juice and remove from heat; place in a bowl;
Wash the lettuce bunch, disassemble the leaves and tear into small pieces;
Wash the tomatoes, cut them into pieces;
Wash the onion after peeling, chop it;
Place the eggs in a saucepan with water and place on the stove;
Bring to a boil and cook for fifteen minutes;
After this, cool and cut into slices;
Cut the olives into halves, discarding the brine;
Wash the pepper and cut into strips;
Place pieces of lettuce, onions, tomatoes, beans and then peppers in a salad bowl;
If there are a lot of ingredients, repeat the layers several times;
Pour in the infused dressing, add tuna, eggs, olives and anchovies.

Potato salad recipe with tuna and green beans

45 ml wine vinegar;
1 can of tuna;
1 onion;
230 g cherry;
250 g frozen beans;
30 ml olive oil.

Time – 35 minutes.

Calories – 74.

How to cook:

Peel and rinse the potatoes, place them whole in a pan with water;
Place on the stove, bring to a boil and cook for twenty minutes;
During this time, take out the beans and pour them into a saucepan with water;
From the moment of boiling, cook for five minutes, then immediately rinse with running water;
Drain the water from the finished potatoes, cool, cut into pieces for a dish;
Wash the cherry tomatoes and cut them into quarters;
Add them to the potatoes along with the onions, which have already been peeled, washed and chopped;
For the dressing, mix oil and vinegar, add a little herbs and red pepper;
Pour the dressing into the salad, add green beans;
Place fish on top, some herbs to taste, mix and serve.

How to make tuna and chicken salad

450 g chicken;
70 g mayonnaise;
180 g tuna;
45 ml cucumber sauce;
190 g raisins;
15 ml honey;
15 g mustard;
½ apple.

Time – 45 minutes.

Calories – 200.

Wash the chicken, trim off the fat and dry the fillet;
Place in a saucepan, add water and add spices;
Place on the stove until it boils, then skim off the foam and cook for thirty minutes;
Remove the finished meat from the heat along with the container and cool it in the broth;
After this, remove, chop with a knife or tear into fibers;
Remove the tuna from the can, chop it too and mix with the chicken;
Mix mayonnaise, mustard, honey and cucumber sauce;
Peel the apple, cut into cubes;
Add it to meat and fish along with raisins;
Pour dressing over salad, stir and cool before serving.

Tuna and rice salad recipe

1 onion;
160 ml mayonnaise;
170 g rice;
½ lemon;
1 can of tuna;
3 eggs;
1 cucumber;
80 g cheese.

Time – 40 minutes.

Calories – 237.

How to work with products:

Peel the onion, wash it, cut it into small cubes;
Place in a bowl, squeeze out lemon juice and set aside for thirty minutes;
After this, mix it with tuna, disassembled into fibers;
Rinse the rice until transparent, pour into a saucepan and pour sufficient quantity water;
Place on the stove, bring to a boil and add salt, cook for twenty minutes;
Then close the lid and let stand for another quarter of an hour;
Wash the cucumber and chop it using a grater;
Place the eggs in a saucepan and boil them until tender in boiling water;
Then cool, peel and grate along with the cheese;
Assemble the salad in layers, starting with rice, then cheese, fish and onions, cucumber and egg;
Repeat the layers if necessary, not forgetting to grease each of them with mayonnaise.

How to make tuna and avocado salad

140 g salad;
1 avocado;
5 ml lemon juice;
3 eggs;
30 ml olive oil;
1 can of tuna;
4 yellow cherries.

Time – 40 minutes.

Calories – 129.

Preparation:

First of all, put the eggs in a saucepan and fill them with water;
Then put it on the stove and wait for it to boil;
From this moment, cook the products until fully cooked;
Cool them, peel and cut into slices;
Rinse the lettuce leaves and tear them into small pieces;
Open the tuna, drain the liquid and disassemble the fish meat with a fork;
Add the ingredient to the salad pieces;
Wash the avocado, cut in half, remove the pit;
Next, cut the pulp into a mesh, remove the cubes with a tablespoon and add to the salad;
Wash and chop the cherry tomatoes and add them to the bowl;
Mix the oil with lemon juice and season the salad;
Stir and garnish with egg slices.

To ensure that your tuna is as tasty, fresh and high quality as possible, it is very important to know how to choose the right canning jar. It must be whole, dry, and in no case swollen. Also remember that there should be no scratches, cuts, impact marks or swelling. And lastly, look at the deadline for final implementation.

You can use absolutely any greens to make the tuna and bean salad fresher or brighter. This could be tarragon, rosemary, basil, thyme, micro greens, marjoram, cilantro and so on.

Mayonnaise, of course, will taste better if it is homemade. Its preparation will take ten minutes at most, but what an experience and what taste you will get in the end! Beat eggs, mustard, sugar, lemon juice and salt until smooth. Add all ingredients to taste. After this, continuing to beat, begin to pour in the oil until the mass becomes similar to a sauce.

The snacks we have offered you are not only tasty, but also healthy. After all, every salad contains fish and certain vegetables or even root vegetables. The dish can be a nutritious snack or a full meal for anyone.

Tuna and bean salad may seem too ordinary to tackle. But in reality, everything is not so banal. You will understand this too when you read the ingredient lists in the recipes below.

Simple recipe

Stages of preparing tuna and bean salad:

Open the jar, remove the fish and mash it into fibers with a fork;
Open the beans, drain the brine and add the beans to the fish;
Rinse the cherry tomatoes and cut them into quarters;
Add them to other components;
Rinse the green onions and finely chop them with a sharp knife;
Add oil, citrus juice and spices;
Season with black pepper, cool and serve.

1 can of tuna;
60 ml mayonnaise;
1 can of red beans;
1 onion;
1 green apple.

Time – 25 minutes.

Calories – 141.

Procedure:

Salad with canned tuna, beans and tomatoes

½ lemon;
15 ml honey;
5 g mustard;
60 ml olive oil;
1 tomato;
300 g tuna;
1 bunch of tarragon;
180 g black beans;
15 ml apple cider vinegar;
1 bunch of arugula;
1 sweet pepper;
1 red onion.

Time – 45 minutes.

Calories – 122.

Assembly method:

Rinse the beans and soak them in water for a day;
After this, drain the water and replace it with a new one;
Place the beans on the stove and cook until done;
Add salt and remove from heat;
Open the jar of fish, drain the liquid, remove the meat itself, and disassemble it with a fork;
Peel, wash and cut the onion into feathers;
Pour vinegar over it and leave for thirty minutes;
Wash the tomato, make cuts on it;
Boil some water for it and blanch it;
Then transfer to cold water, remove the peel and chop the fruit;
Rinse the pepper, remove the core and cut the pepper into strips;
Remove the vinegar from the onion and squeeze the juice out of the lemon;
Add honey and mustard, oil to the citrus juice;
Place beans, tomatoes, washed arugula, onions, peppers and almost all the dressing into a salad bowl;
Place tuna on top and drizzle with remaining dressing;
Rinse the tarragon, chop it and sprinkle the dish with it.

Salad with canned tuna, white beans and egg

½ lemon;
1 can of white beans;
1 red onion;
1 can of tuna;
3 eggs;
3 chives;
spices.

Time – 35 minutes.

Calories – 95.

How to cook:

Open the can of tuna and beans, drain the liquid and place both products in a dish;
Mash the resulting mass a little with a fork;
Peel the red onion, rinse and add to the other ingredients;
Drizzle them with oil and lemon juice;
Season with spices to taste and chives, which need to be rinsed and crumbled;
Place the eggs in a saucepan and boil them;
After this, cook for a quarter of an hour, peel and cut into halves;
Place on top of the salad, sprinkle with black pepper and serve.

Niçoise with tuna and green beans

1 bunch of lettuce;
15 ml lemon juice;
4 tomatoes;
160 g tuna in oil;
3 eggs;
8 anchovy fillets;
3 bows;
30 g olives;
½ bell pepper;
1 piece of garlic;
220 g green beans;
8 basil leaves;
10 ml olive oil;
20 ml wine vinegar.

Time – 45 minutes.

Calories – 81.

Cooking method:

Pour oil into the bowl, add vinegar to it and stir;
Peel the garlic, pass it through a crush;
Rinse the basil and finely chop;
Add both ingredients to the bowl with the rest;
Season with spices to taste, stir and let brew;
Rinse the green beans, cut off the tails;
Place in a saucepan, add water and salt;
Place on gas, bring to a boil and cook for five minutes;
After cooking, rinse the pods with ice water to keep them crisp;
Place them in a saucepan, add a little oil and the remaining garlic;
Cook, stirring, for one minute;
Sprinkle with lemon juice and remove from heat; place in a bowl;
Wash the lettuce bunch, disassemble the leaves and tear into small pieces;
Wash the tomatoes, cut them into pieces;
Wash the onion after peeling, chop it;
Place the eggs in a saucepan with water and place on the stove;
Bring to a boil and cook for fifteen minutes;
After this, cool and cut into slices;
Cut the olives into halves, discarding the brine;
Wash the pepper and cut into strips;
Place pieces of lettuce, onions, tomatoes, beans and then peppers in a salad bowl;
If there are a lot of ingredients, repeat the layers several times;
Pour in the infused dressing, add tuna, eggs, olives and anchovies.

Potato salad recipe with tuna and green beans

45 ml wine vinegar;
1 can of tuna;
1 onion;
230 g cherry;
250 g frozen beans;
30 ml olive oil.

Time – 35 minutes.

Calories – 74.

How to cook:

Peel and rinse the potatoes, place them whole in a pan with water;
Place on the stove, bring to a boil and cook for twenty minutes;
During this time, take out the beans and pour them into a saucepan with water;
From the moment of boiling, cook for five minutes, then immediately rinse with running water;
Drain the water from the finished potatoes, cool, cut into pieces for a dish;
Wash the cherry tomatoes and cut them into quarters;
Add them to the potatoes along with the onions, which have already been peeled, washed and chopped;
For the dressing, mix oil and vinegar, add a little herbs and red pepper;
Pour the dressing into the salad, add green beans;
Place fish on top, some herbs to taste, mix and serve.

How to make tuna and chicken salad

450 g chicken;
70 g mayonnaise;
180 g tuna;
45 ml cucumber sauce;
190 g raisins;
15 ml honey;
15 g mustard;
½ apple.

Time – 45 minutes.

Calories – 200.

Wash the chicken, trim off the fat and dry the fillet;
Place in a saucepan, add water and add spices;
Place on the stove until it boils, then skim off the foam and cook for thirty minutes;
Remove the finished meat from the heat along with the container and cool it in the broth;
After this, remove, chop with a knife or tear into fibers;
Remove the tuna from the can, chop it too and mix with the chicken;
Mix mayonnaise, mustard, honey and cucumber sauce;
Peel the apple, cut into cubes;
Add it to meat and fish along with raisins;
Pour dressing over salad, stir and cool before serving.

Tuna and rice salad recipe

1 onion;
160 ml mayonnaise;
170 g rice;
½ lemon;
1 can of tuna;
3 eggs;
1 cucumber;
80 g cheese.

Time – 40 minutes.

Calories – 237.

How to work with products:

Peel the onion, wash it, cut it into small cubes;
Place in a bowl, squeeze out lemon juice and set aside for thirty minutes;
After this, mix it with tuna, disassembled into fibers;
Rinse the rice until transparent, pour into a saucepan and add enough water;
Place on the stove, bring to a boil and add salt, cook for twenty minutes;
Then close the lid and let stand for another quarter of an hour;
Wash the cucumber and chop it using a grater;
Place the eggs in a saucepan and boil them until tender in boiling water;
Then cool, peel and grate along with the cheese;
Assemble the salad in layers, starting with rice, then cheese, fish and onions, cucumber and egg;
Repeat the layers if necessary, not forgetting to grease each of them with mayonnaise.

How to make tuna and avocado salad

140 g salad;
1 avocado;
5 ml lemon juice;
3 eggs;
30 ml olive oil;
1 can of tuna;
4 yellow cherries.

Time – 40 minutes.

Calories – 129.

Preparation:

First of all, put the eggs in a saucepan and fill them with water;
Then put it on the stove and wait for it to boil;
From this moment, cook the products until fully cooked;
Cool them, peel and cut into slices;
Rinse the lettuce leaves and tear them into small pieces;
Open the tuna, drain the liquid and disassemble the fish meat with a fork;
Add the ingredient to the salad pieces;
Wash the avocado, cut in half, remove the pit;
Next, cut the pulp into a mesh, remove the cubes with a tablespoon and add to the salad;
Wash and chop the cherry tomatoes and add them to the bowl;
Mix the oil with lemon juice and season the salad;
Stir and garnish with egg slices.

You can use absolutely any greens to make the tuna and bean salad fresher or brighter. This could be tarragon, rosemary, basil, thyme, micro greens, marjoram, cilantro and so on.

Salads with tuna and beans are quite rich and nutritious; they can be not only a complement to lunch or dinner, but also an excellent independent dish.

Tuna, for salads, is most often taken canned, because it is easy to use, open the can, take out the fish, throw it into the salad and that’s it. Marinated and freshly fried fish are also found.

If you use fresh tuna meat, you must first marinate it with lemon and spices, then fry it on both sides until golden brown. The fish should be pink and soft inside and crispy on top.

Beans for salad, use both white and red, usually rolled in jars. Dry beans are also found, but less often, because they must first be soaked, then boiled, and after that they can be added to the salad. No less popular green beans. Salads with it have bright color and rich juiciness.

So, for a salad with tuna and beans, you need to combine two main ingredients, add additional ones, these can be any lettuce leaves, various vegetables, eggs, cheese or herbs. Season with mixture of oils or white mayonnaise sauce and serve. In general, below are examples of preparing such dishes.

How to make tuna and bean salad - 15 varieties

Light and dietary salad.

Ingredients:

Arugula - 150 gr.
Fresh tomato - 1 pc.
Red onion - 0.5 pcs.
Olive oil - 3 tbsp.
Lemon juice - 1 tbsp.
Salt, pepper - to taste.

Preparation:

Rinse the beans, mash the tuna with a fork. Wash the tomato and cut into 4 parts. Finely chop the onion. Wash and dry the arugula paper towel. Combine all ingredients in a salad plate. Squeeze lemon and pour over salad olive oil and season with spices. Bon appetit.

Delicious and rich dish

Ingredients:

Canned beans - 1 can.
Canned tuna - 1 can.
Potatoes - 3 pcs.
Pickled cucumber - 2 pcs.
Green onion - 50 gr.
Lemon juice - 1 tbsp.
Olive oil - 3 tbsp.
Salt - a pinch.

Preparation:

Boil the potatoes whole with their skins on, cool, cut into cubes, and place in a salad bowl. Also cut the pickles and add them to the salad. Add beans, pre-washed and chopped onion. Then throw in the disassembled tuna. Sprinkle with salt, add oil and lemon juice. Mix everything and serve.

Spicy and original salad

Ingredients:

Red beans - 1 can.
Tuna - 1 can.
Garlic - 2 cloves.
Shallot - 1 pc.
Vegetable oil - 20 ml
Fresh herbs - 1 bunch.
Salt pepper.

Preparation:

Drain the beans, rinse them and place in a salad bowl, toss in the pieces canned tuna. Finely chop the onion, garlic and herbs and add to the salad. Add salt, pepper, oil and mix everything.

This dish is worthy of being on its own.

Ingredients:

Green beans - 300 gr.
Potatoes - 4 pcs.
Fresh tomato - 2 pcs.
Canned tuna - 1 can.
Olive oil - 2 tbsp.
Pesto sauce - 1 tbsp.
Salt, pepper - to taste.

Preparation:

Wash the beans, cut off the ends, and boil until tender in salted water.

Do not cook it for more than 7 minutes, otherwise it will lose its bright color.

Rinse the cooked beans with cold water and place on a salad plate. Boil the potatoes, cut into 4 parts and add to the beans. Add tuna mashed with a fork and fresh tomato slices. Season with pesto and olive oil. Bon appetit.

Spicy and tasty salad.

Ingredients:

Purple basil - 1 bunch.
Dry beans - 100 gr.
Canned tuna - 1 can.
Purple onion - 1 pc.
Vinegar - 1 tbsp.
Olive oil - 3 tbsp.
Garlic - 2 cloves.
Salt pepper

Preparation:

Soak beans in cold water overnight. Then boil it.

The water in which the beans are cooked should not be salted, otherwise they will take longer to cook.

Cut the onion into thin half rings, pour in vinegar, add water and a pinch of sugar, let stand for 15 minutes. Then drain all excess liquid. In one bowl, combine beans, basil, onion and tuna. Squeeze the garlic there, season with spices and pour in oil.

A nutritious and delicious quick dinner.

Ingredients:

Blue onion - 0.5 pcs.
Canned tuna - 1 can.
Canned white beans - 1 can.
Cherry tomatoes - 100 gr.
Parsley - 1 bunch.
Mustard - 1 tsp.
Olive oil - 2 tbsp.
Lemon juice - 1 tbsp.
Pepper - to taste.

Preparation:

Cut the onion into thin half rings. Mash the tuna with a fork and place in a salad dish, add beans, onions, halved cherry tomatoes and chopped parsley. Season with a sauce of olive oil, lemon juice and mustard, add salt and pepper to taste and mix everything.

Healthy and nutritious lunch or dinner.

Ingredients:

Tuna in oil - 1 can.
Green beans - 200 gr.
Quail eggs - 8 pieces.
Parsley - 1 bunch.
Vegetable oil - 3 tbsp.
Salt pepper.

Preparation:

Boil the beans until tender and place in a sieve. Boil the eggs, cool and peel. Place cooked green beans in the dish, add tuna, half eggs, parsley and spices. Mix everything and pour oil

A wonderful decoration for a festive table and a delicious dish

Ingredients:

Canned tuna - 300 gr.
Canned white beans - 1 can.
Red onion - 50 gr.
Parsley - 1 bunch.
Garlic - 1 clove.
Olive oil - 3 tbsp.
Salt, pepper - to taste.
Rice vinegar - 2 tsp.
Olives - 50 gr.
Fresh tomato - 1 pc.

Preparation:

Mash the tuna with a fork, cut the onion into thin half rings, place the beans in a sieve and rinse under running water. Chop the greens. Combine all ingredients, add squeezed garlic, salt, pepper, oil and vinegar. Mix everything well. Form the salad using a cooking ring and garnish with olives and tomatoes.

A simple and easy to prepare dish.

Ingredients:

Red beans - 1 can.
Tuna - 200 gr.
Fresh cucumber - 1 pc.
Unrefined vegetable oil - 3 tbsp.
Spices - to taste.

Preparation:

Drain the beans and pour them into a salad bowl, open the tuna, mash it with a fork and throw it into the salad. Wash and cut the fresh cucumber into strips. Mix everything with salt, pepper and oil. Bon appetit.

Great dish for healthy food lovers

Ingredients:

Green beans - 80 gr.
Chicken egg - 1 pc.
Canned tuna - 80 gr.
Fresh tomato- 1 PC.
Soy sauce - 1 tbsp.
Olive oil - 1 tbsp.
Garlic - 2 cloves.
Salt.

Preparation:

Fry green beans in olive oil with garlic and soy sauce, until ready. Place on a salad plate. Boil the egg, cool, cut into 4 parts, also chop the tomato and add to the salad. Place tuna pieces on top. Add salt to taste and drizzle with olive oil.

Original and tasty dish to diversify your diet.

Ingredients:

Tuna fillet - 200 gr.
Red beans - 300 gr.
Red onion - 50 gr.
Arugula - 100g.
Egg noodles - 100 gr.
Chicken broth - 500 ml.
Garlic - 2 cloves.
Olive oil - to taste.
Salt, pepper - to taste.

Preparation:

Bring the broth to a boil, cook the noodles in it. Next, put it on a sieve. Throw pieces of fresh tuna into the same broth, squeeze in lemon and cook for a few minutes until tender. Finely chop the onion. Chop the garlic and combine with salt, pepper and olive oil. Combine fresh arugula leaves with fish, noodles, onions and beans. Pour over the sauce. Serve immediately with warm fish.

The combination of ingredients will pleasantly surprise you and your guests.

Ingredients:

Chicken eggs - 2 pcs.
Peking cabbage - 100g.
Canned beans - 1 can.
Canned tuna - 1 can.
Pitted olives - 100 gr.
Green beans - 50 gr.
Black bread - 2 slices.
Butter - 10 gr.
Garlic - 2 cloves.
Parsley - 1 bunch.
Olive oil - 3 tbsp.
Wine vinegar - 1 tbsp.
Salt, pepper - to taste.

Preparation:

Separate the bread pieces from the crust, cut into cubes, fry with garlic for butter and leave it aside. Boil green beans in salted water until tender. Boil the eggs, cool, peel and cut into 4 pieces each.

For the sauce, combine chopped garlic cloves with chopped parsley, olive oil and wine vinegar. Mix everything. Place chopped cabbage, canned beans, olives, tuna, asparagus and eggs in a salad bowl. Pour over the sauce and sprinkle with breadcrumbs.

An original and delicious salad.

Ingredients:

Radicchio salad - 300 gr.
Dry beans - 100 gr.
Tuna in own juice- 1 bank.
Celery stalk - 50 gr.
Olive oil - 3 tbsp.
Lemon juice - 1 tbsp.
Salt, pepper - to taste.
Parsley - 1 bunch.

Good afternoon friends! I would like to offer you a salad with canned tuna. An excellent thing, I must tell you. Tasty, aesthetic, not boring. This is exactly the case when you can show off your culinary skills and treat yourself to a haute cuisine dish.

Having a couple of cans of canned tuna in stock means being always prepared. Literally in 10 minutes. you can cook it easy vegetable salad. Or you can decide on the famous Niçoise, to impress everyone with French cuisine.

Make this salad and you will fall in love with it as much as I do. For the first time, a recipe will help you with step by step photos. And then you will improvise at your own discretion. The cooking technology will allow your culinary imagination to unfold to its fullest.

So, tuna salads - from the very simple option to more complex compositions.

Tuna and tomato salad is a great dinner idea. It’s so nice to feed your loved ones something tasty and original. Is not it?

Then we’ll quickly put together a grocery kit

Canned tuna (185 g)
One egg
Cherry tomatoes 6 pcs.
Lettuce leaves 3 – 4 pcs.
One cucumber
A pinch of salt

And for refueling you need to prepare

Olive oil 30 gr.
Mustard 5 gr.
Lemon juice 15 ml.
A pinch of sesame
A pinch of sugar.

What can you say about the products?

If you don't have cherry tomatoes on hand, replace them with other tomatoes. Preferably meaty and not very sour varieties.
Chinese cabbage can play the role of salad leaves wonderfully.
You must be sure that the peel of the cucumbers is not bitter. Otherwise, it must be removed.
A chicken egg can be replaced with two or three quail eggs, cutting them into 2 parts.

The salad has a light, air structure. Therefore, it is better to serve it in a large salad bowl.

Let's start cooking

Immediately put on the water and boil the hard-boiled egg.
Wash the lettuce leaves thoroughly and place them on a paper towel to dry.
Now let's get to the refueling. To do this you need to combine all the ingredients. Stir well so that the sugar and mustard dissolve in the total mass. While we are chopping the vegetables, the dressing will infuse a little.
Remove the stems from the cucumbers and cut them into half rings.
Considering the size of the tomato, divide it into 2 or 4 parts.
Cut the eggs into large cubes or slices.
Tear the dry lettuce leaves with your hands and put them in a salad bowl.
We will also place all the chopped products there.
Open a can of canned food and add liquid.
Flatten the fish with a fork and place it in a salad bowl.
Now pour the dressing over the ingredients, add a little salt, and mix gently.

To enhance the dinner experience, place the salad with tuna and tomatoes in beautiful portioned plates. Yes, you can’t do without a glass of dry white wine! Have a nice evening and bon appetie!

How to make salad with tuna and canned beans

Salad with tuna and canned beans can be classified as a quick and satisfying snack. All ingredients are delicious on their own. And in the salad, their wonderful combination, emphasized by lettuce onions, delights.

A simple and worthy recipe that you should definitely take note of. It will help out more than once, I know that for sure. After all, the dish is prepared in a matter of minutes.

Ingredients

Canned white beans – 1 can
Canned tuna – 1 can
Half a medium red onion
Half a lemon
A little vegetable oil for dressing (2 - 3 tablespoons)
Salt and ground black pepper to taste.

How to cook

Serve the appetizer with black bread. Enjoy!

Salad with canned tuna and croutons

Nowadays, a mayonnaise-free lifestyle is popular. That's why this salad with canned tuna is on point. It is decorated with crackers and olives. It's delicious, it's terrible! This is exactly how my household jokingly characterizes him.

To prepare this delicious dish you will need

Chicken eggs – 2 pcs.
Bunch of lettuce
Can of pitted olives
red onion
Canned tuna (160 gr.)
Packet of crackers
Olive oil for dressing – 2 – 3 tbsp.
Salt to your taste
Lemon juice (optional).

Preparing the dish

The treat is ready. Eat for your health!

About the crackers

Add croutons just before serving.
Homemade crackers will look much better in the finished product.

To do this, make a dressing of olive oil and pieces of garlic. Let it sit for an hour to an hour and a half (of course, it can be longer). Then fry the sliced pieces of white bread or loaf in this dressing. Be sure to remove the garlic cloves from the oil before frying.

Remove excess fat from the toasted croutons on a paper towel.

Vegetable salad with canned tuna

Tuna will decorate any vegetable gathering. Makes it nutritious and satisfying.

Preparing a grocery basket

Can of canned tuna
Cherry tomatoes 5-6 pcs. (other varieties are also possible)
Two hard-boiled chicken eggs
Onion
A large cucumber, or a couple of small ones
A small bunch of lettuce (100 grams)
A little parsley
Olive oil – 2 tbsp.
Salt and pepper to taste.

Preparing the salad

A light and satisfying snack is ready. You can enjoy fish and vegetable abundance.

Salad with canned tuna. Recipe with tomatoes and beans

I have already emphasized that the combination of beans and tuna works culinary wonders. Hence there are many recipes using these ingredients. I have another wonderful recipe in my collection - salad with tuna and boiled beans.

There are a lot of greens, tomatoes, pickled onions. Exclusively delicious salad, which is not a sin to put on festive table, which is what I do all the time. It looks great and sells like crazy.

What you need to prepare for 5 servings

Two cans of canned tuna (I took 2, 130 g each)
Half a faceted glass of white beans
Cherry tomatoes 250 gr.
Red onion (slightly larger than medium)
Bunch of parsley

For refueling

White wine vinegar 1.5 tbsp.
Olive oil 2 tbsp.
A tablespoon of lemon juice
Pepper mixtures to taste
Sugar half a teaspoon
Salt a quarter teaspoon

Cooking process

If you have 15 – 20 min. for infusion, this is very good. During this time, the dressing will combine all the ingredients into a single whole. And I guarantee you that you won’t be able to pull even those who aren’t particularly fond of fish by the ears.

What else would you like to note?

If you don't have white beans, use red beans. It will be good too, the salad will be more fun.
If you don't have wine vinegar in the house, add more lemon juice to the dressing. Replace vinegar You can also use balsamic.

Salad Niçoise from canned tuna

Now let's master French cuisine. Let's prepare the famous Niçoise - a bright, rich and incredibly tasty salad. The hardest part about preparing it is gathering the ingredients. You always forget something and have to run to the store again. And it cooks extremely quickly and is a decoration for any table.

Set of products for 2 servings

Chicken eggs – 2 pcs.
Lettuce leaves – 50 gr. (It will be very good if you use any mix. For example, lettuce, iceberg, arugula)
Sweet red pepper
String beans – 100 gr. (you can use both frozen and fresh)
Cherry tomatoes – 100 gr.
Canned tuna – 100 gr.
Anchovies – 20 gr.
Pitted olives – 20 gr.
Olive oil – 30 gr.
Garlic clove
Lemon juice – 20 ml.
Salt and pepper to taste.

Step-by-step preparation

The salad is ready to surprise and delight guests.
I would be glad if the proposed recipes are transferred to your notebook.

Step 1: Prepare the beans.

Open a can of canned beans and, holding the metal lid with your palm, drain the excess liquid into the sink. You can also use a tablespoon for convenience, the main thing is not to let the beans leave the jar after the water.

Step 2: Prepare the canned tuna.

Just like the can of white beans, open the can of tuna and drain the oil. Mash the tuna meat into medium-sized pieces. It's best to do this with a fork.

Step 3: Prepare the onion.

Remove the skin from the onion and cut off the ends. If your onion has a very tart smell or taste, then it is best to scald it with boiling water before cooking. For this dish, it is best to chop this vegetable into small cubes.

Step 4: Prepare the parsley.

Wash the greens warm water, putting it in a colander. After washing, shake off excess moisture, cut off unnecessary stems, and chop the leaves into small pieces.

Step 5: Prepare the tomatoes.

Place cherry tomatoes in a colander and rinse under running warm or hot water, shake off in the same way as greens. Cut each tomato into halves or quarters if you like smaller slices.

Step 6: Mix salad ingredients.

Place all prepared products in a salad bowl, add salt, pepper, lemon juice and mix. After the tomatoes and onions have released a little juice, season the salad with olive oil and mix well again. Preparations are complete, you can serve ready salad from tuna and beans to the table!

Step 7: Serve tuna and bean salad.

Serve the salad immediately after preparation or slightly chilled. Place it into portioned plates and enjoy a hearty, refreshing and tasty salad.
Bon appetit!

Of course, you can use regular cherry tomatoes instead.

Some recipes also add pickled cucumbers and garlic to the salad.

It is not necessary to use store-bought lemon juice; you can squeeze the juice of half a lemon yourself.