Salad with tuna and potatoes. Canned tuna salad with potatoes Salad with potatoes and tuna

Perhaps tuna and potato salad can be called a real Japanese fisherman's food. This is how one sees a pastoral picture in the style of a haiku tercet. The blue distance of a calm sea, a tired and wet boatman drags several large tuna along the sand. But he is happy - because a delicious dinner awaits him soon.

A hearty and no-frills salad will fully satisfy the hunger of a simple worker and a mental worker. And without a doubt, such a delicious appetizer will become the favorite menu of many housewives. Because this is just the right food option for all occasions. And if you get into a good habit and periodically cook the same potatoes and eggs “in reserve,” then cooking will not take even 8-10 minutes.

Compound:

• Canned tuna (1 can) - preferably whole tuna or large pieces.
• Young potatoes (500 g) - smaller ones are better.
• Chicken eggs (2 pcs.)
• Bell pepper (1 pc.) - you need one large red sweet pepper.
• Mayonnaise (3-4 tbsp.)
• Parsley (1 bunch)
• Dill greens (1 bunch)

Preparation:

Wash potato tubers with a brush with warm water. Then it is best to wrap them in foil (not necessarily each one separately, you can wrap the whole potato in a large piece of foil), making sure that the shiny side of the aluminum sheet is on the inside.

Bake for about 30-45 minutes at a temperature of 180-200 degrees. Then unwrap and leave to cool.

Boil the eggs for 8-10 minutes and then pour in fairly cold water to cool so that the shell is easy to peel.

If the skin of the potato is thin and it is quite small, then you can put the whole tubers in the salad, especially since the skin contains many useful microelements. Otherwise, peel the vegetables and cut into slices if necessary. Transfer to a suitable salad bowl.

Open a can of canned tuna, drain off excess juice if desired, and use a fork or knife to select medium pieces of fish, plunging them into a salad bowl.

Then carefully peel the eggs and crumble them on a cutting board, adding them to the rest of the ingredients.

Rinse the bell pepper. Some chefs also recommend removing a thin film from sweet pods, as it can irritate the gastric mucosa. Therefore, if desired, dip the vegetable in boiling water for a minute or a little less and a thin film will almost roll off the surface of the “Bulgarian” by itself. This will result in very tender and juicy pulp, which will give the dish a delicate and soft taste. In this case, the product is cut into larger pieces. If the pepper is used in its usual form, then it should be chopped into medium strips and placed in a salad bowl.

Thoroughly rinse the previously untied bunches of greens and finely chop the parsley and dill. Pour greenfinch into salad with tuna and potatoes.

Mix everything well, adding mayonnaise and salt and pepper if necessary.

The salad is ready to eat. Bon appetit!

Salad preparation options

The most interesting thing is that tuna and potato salad can be made warm. To do this, simply fry potato balls or pieces in melted butter or any vegetable oil until slightly golden brown. You should also brown the bell pepper slices. Before opening a can of tuna, place it in a container of hot water to heat for 15-25 minutes. Then mix all the ingredients, instead of salt it is better to add soy or oyster sauce, it is better to replace the greens with fried sesame seeds. Leeks are great.

If you need a larger volume of the finished dish, and only have one can of tuna, then boiled squid rings will fit perfectly into the salad. Chicken eggs can also be easily replaced with quail eggs, which, of course, should be added a little more. By the way, if whole small fresh potatoes are used as an appetizer, then halves of quail eggs will look very organic.

The salad seems too simple and unpretentious, but you want to please your family or even guests with something more interesting? Don't hesitate to prepare this delicious dish. Try to diversify a little, which will benefit both the taste and appearance. For example, you can make an omelet from eggs. Roll the finished egg pancake into a roll and cut into strips. Or bake several small omelettes, in which you can wrap the salad filling like pita bread.

And here is a completely festive option that is suitable for any feast, and children will especially like it. You will need a strong baked potato, oblong in shape and the size of a chicken egg or a little larger. Use a blender to make a paste from fish (use together with liquid from a jar), boiled eggs and herbs (you can do without it). Then carefully remove the top from the potato and use a sharp knife to make a small hole in which to put the filling, and place a cap made of a piece of red bell pepper on top, decorating with specks of mayonnaise. After cutting off the second end for stability, place the “mushrooms” on a flat dish. You get cute fly agaric mushrooms. And all that remains is to wish you bon appetit!

Tuna can transform absolutely any dish. In combination with the simplest root vegetable, potatoes, it turns out even more refined. Undoubtedly, this fish has a bright, rich taste, much more noble than, for example, herring or sardine. very tasty, even then, even to speak of those in which tuna is used is simply a culinary masterpiece, and not a simple snack.

In this case, not only are the products selected perfectly, but also the presentation of the canned fish and potato salad is very original. After all, these are no longer just products laid out in a salad bowl, but a real picture. In this form, the salad will certainly attract attention. Even children will not be able to resist him, he looks very beautiful and unusual.

For a salad with canned fish and potatoes you need:

• 150 gr. tuna in a jar;
• 200 gr. potatoes;
• 2 medium tomatoes;
• 1 onion head;
• 80 gr. arugula;
• 20 gr. parsley;
• 2 gr. salt;
• 4 gr. pepper;
• 1 sweet pepper.

Salad with canned fish and potatoes:

1. The potatoes are washed with a brush, transferred to a saucepan and filled with ordinary water, boiled, then doused with cold water and cooled, peeled and cut into large pieces.
2. The onion is cleaned, laid out on a board and chopped into thin slices with a knife, after which it is poured with boiling water and left to steep for about five minutes. At the end of the preparation, the water is drained and the onion itself is slightly squeezed.
3. Heat a frying pan with vegetable oil and add potatoes and onions. Lightly fried with the addition of your favorite spices.
4. The tomatoes are washed, wiped and cut into small cubes with a knife; excess juice must be drained.
5. To the already prepared products, add tuna along with liquid and mix.
6. The pepper is rinsed, the seed capsule and white partitions are removed, and cut into medium pieces.
7. The greens are washed and finely chopped with a knife.
8. All ingredients are placed on a dish and decorated with arugula leaves and chopped parsley.

Tip: this salad is equally tasty both warm and chilled. It can be served in two variations.

Canned fish salad with potatoes

Due to the rich composition, this dish turns out to be incredibly satisfying and at the same time multifaceted. All proportions are precisely selected, due to which the taste is heterogeneous, but harmonious. Visually, the salad looks appetizing, sunny, and festive. You can safely prepare it for any holiday, it will certainly be loved by everyone and will be no less a frequent guest on the table than “Crab” or “Olivier”.

For tuna and potato salad you need:

• 300 gr. tuna from a can;
• 1 onion head;
• 300 gr. potatoes;
• 2 medium pickled cucumbers;
• 100 gr. cheese;
• 3 large eggs;
• 100 gr. from a jar of corn;
• 1 small carrot;
• 2 gr. salt;
• 4 gr. pepper

Tuna and potato salad recipe:

1. Boil the eggs in a saucepan with water, then pour in ice water and cool, peel and grate on a medium-sized grater.
2. Boil the potatoes in a saucepan, then cool, peel, and cut into small squares.
3. Peel the carrots and grate them.
4. The onion is peeled and chopped with a knife into thin slices.
5. Cucumbers are also cut into slices on the board.
6. Open the jar of corn and strain off the marinade.
7. To grind cheese, take a medium-sized grater and rub it on it.
8. Open a jar of tuna and mash the entire contents with a fork.
9. Pour everything into a salad bowl and season and sprinkle with salt.
10. Finally, pour mayonnaise over everything and mix.
11. Decorate further if desired.

Tip: This canned fish and potato salad will be excellent if it is carefully placed on a platter using serving rings and garnished with regular herbs. You can also put cucumber slices and corn kernels nearby.

Canned fish salad with potatoes

An incredible, simple and at the same time fabulously tasty salad with canned fish and potatoes. With its help, you can easily satisfy your hunger after a busy day at work, and it won’t look simple on the holiday table. On the contrary, it is he who will attract a lot of attention and will become the main dish among all dishes, a real favorite.

Required components:

• 420 gr. tuna in a can;
• 500 gr. potatoes;
• 2 large eggs;
• 1 bell pepper;
• 80 gr. mayonnaise;
• 10 gr. dill;
• 10 gr. parsley

Salad with tuna, potatoes and eggs:

1. The potatoes are washed with an ordinary brush, then wrapped in foil and baked for about forty minutes, then unrolled and cooled.
2. Boil the eggs in a small saucepan, then forcefully cool and peel.
3. The potatoes are peeled and slightly chopped. The pieces should be larger. After cutting, place in a salad bowl.
4. The jar containing the tuna is opened, the liquid is drained and cut a little smaller with a knife or, simply, broken with a fork and poured into a salad bowl.
5. Peeled eggs are placed on a board and chopped with a knife.
6. The bell pepper is washed and cut, separated from all seeds, the veins are cut out, and cut into strips.
7. The greens are washed and chopped on a board.
8. All products are placed in one container and poured with mayonnaise, if necessary, add salt and pepper and mix with a spoon.

Advice: according to many chefs, the thin film on bell peppers should be removed, as it negatively affects the gastric mucosa. To do this, pour boiling water over the peppercorn and then use a knife to pry off the film and peel it off.

Potato and canned fish salad

The combination of ingredients in this recipe is very unusual. at the same time piquant, even spicy, and at the same time tender, light. Its main feature is that you need to cook tuna yourself, and not buy store-bought canned food. You can't always guess what is actually in these jars. Having prepared the fish yourself, you can be completely confident in its quality.

Required components:

• 250 gr. tuna;
• 70 gr. mozzarella;
• 50 gr. olives;
• 150 gr. potatoes;
• 200 gr. green beans;
• 3 large eggs;
• 3 medium tomatoes;
• 1 head of red onion;
• 10 gr. mustard;
• 10 gr. basilica;
• 40 gr. olive oil;
• 20 gr. honey;
• 20 gr. lemon juice;
• 10 gr. wine concentrate.

Potato and tuna salad:

1. Initially prepare the dressing. For this purpose, mix mustard with oil, honey and wine concentrate, add finely chopped herbs and leave for about thirty minutes.
2. The tuna is washed and poured with a mixture of oil and lemon juice and marinated.
3. Pour the washed beans into a frying pan and fry for about five minutes, then pour in lemon juice, sprinkle with chopped herbs and leave for a little while.
4. The already marinated fish is placed in a frying pan and fried.
5. Boil eggs and potatoes in separate saucepans, cool and peel after cooking.
6. Cut the potatoes into small cubes and pour them into a salad bowl.
7. Boil the shrimp in a saucepan filled with water and place in a colander, cool there and dry.
8. The washed tomatoes are cut into slices.
9. All prepared products are poured into a salad bowl with potatoes.
10. Tuna meat is cut into thin slices and added to the salad bowl.
11. Grate the cheese on a small grater.
12. Eggs are cut into slices.
13. Decorate the salad with chopped eggs and cheese, pour generously infused sauce.

Salad with tuna and potatoes

This one seems very simple, but at the same time it has an amazing, incredibly rich taste that can not only cause delight, but also amaze even real gourmets with its taste. This is a real miracle, and not a simple dish, worthy of being on the table as often as possible.

Required components:

• 400 gr. tuna in a jar;
• 150 gr. peas from a jar;
• 1 carrot;
• 250 gr. potatoes;
• 2 large eggs;
• 120 gr. mayonnaise;
• 2 gr. salt.

Tuna salad with potatoes:

1. Boil potatoes and carrots without peeling them in a saucepan, then pour cold water over them and cool, peel and cut into rings.
2. Place the peas from the jar in a colander, carefully wash them and dry them there.
3. Prepared potatoes, carrots and peas are poured into one bowl.
4. Strain the sauce in the tuna jar, and chop the fish itself (if there are large pieces in the jar).
5. Place the tuna in a bowl with other products.
6. Sprinkle the contents of the bowl with salt, fill it with mayonnaise, take a spoon and mix everything with it.
7. Transfer the salad into beautiful plates and decorate with herbs if desired.

With the addition of tuna they always turn out special and extraordinary. They have absolutely everything you need for a quality dish. It has an amazing taste, a wonderful aroma, many beneficial properties, and nutritional value. At the same time, it cannot be called expensive, which means you can safely cook it more often, and not just for the holidays.

Fresh, incredibly healthy salad with tuna and cucumbers will decorate any table. Prepare it with fresh or pickled cucumbers.

If you follow a healthy diet, then this salad is definitely for you. Easy, tasty, fast and healthy - pure health!

• Tuna, canned in its own juice - 1 can
• Cherry tomatoes - 5-6 pcs.
• Chicken egg - 2 pcs.
• White onion - 1 pc.
• Large cucumber - 1 pc.
• Olive oil - 2 tbsp. spoons
• Lettuce - 100 g
• Parsley - a couple of sprigs
• Salt - to taste
• Ground black pepper - to taste

To prepare a vegetable salad with tuna, prepare all the necessary ingredients. Wash the vegetables, dry them, drain the water from the tuna. Boil the eggs for 8 minutes and immediately cool in cold water.

Place clean salad leaves in a convenient bowl, season with olive oil, salt and pepper, and stir.

Place lettuce leaves on a serving platter.

Place pieces of canned tuna in its own juice in the center.

Slice the cherry tomatoes and place them on the salad.

Next, slice the cucumber and add to the salad.

Carefully cut the egg into four parts, place it on the salad, sprinkle it with a little olive oil, salt and pepper. Garnish with parsley leaves.

Sprinkle sweet white onion slices over the top of the salad.

Serve this delicious, light and healthy vegetable salad with tuna immediately after cooking.

Recipe 2, step by step: tuna salad with eggs and cucumber

Don’t be afraid to eat such yummy food, even if you are on a fasting day or care about proper nutrition. This delicious fish contains a huge amount of healthy nutrients and proteins. Even after undergoing heat treatment, vitamins and amino acids do not lose their properties. By the way, doctors recommend eating tuna meat for people prone to depression.

Sea fish lifts your spirits by eliminating stress and tension. The combination of fish with cucumbers and egg gives the dish a unique taste and aroma. Try it and see for yourself! You will definitely like this salad with tuna, cucumber and egg.

• canned tuna – 1 can,
• egg – 2 pcs,
• cucumber – 2 pcs.
• green peas – 5 tbsp. spoons,
• green onions - a small bunch,
• mayonnaise - to taste.

Boil the eggs hard-boiled in salted water, then fill them with cold water for a few minutes, this is done so that during cleaning the shell is well removed from the internal component. Wash the onions and cucumbers and soak them with a paper towel. Cut the cucumbers into small cubes. Transfer to a salad bowl.

Drain the liquid from the canned tuna, place it in a salad bowl, crush it with a fork, separating the fish into pieces.

Add green peas and finely chopped onions to the cucumbers and fish.

Cut the boiled eggs into cubes and place in a bowl with the remaining ingredients.

Season with mayonnaise, mix, add salt if necessary.

Salad with tuna, cucumber and egg is ready. Top with green onions or other herbs.

Recipe 3: Cucumber Salad with Canned Tuna

An excellent recipe for a balanced diet - the perfect combination of fish and fresh vegetables. The classic version of canned tuna salad with egg is more high-calorie and filling, so all men, without exception, will like it.

• Canned tuna - 550 grams;
• 5 village eggs (or premium eggs);
• 1 yellow bell pepper;
• 1 red bell pepper;
• 3 medium tomatoes;
• 2 small cloves of garlic;
• Mustard on the end of the knife;
• Greens for decoration (cilantro, parsley, apple celery);
• Mayonnaise to taste.

The eggs can be hard-boiled and mashed with a fork, or you can simply chop them in any order - the main thing is to chop the egg as little as possible.

Then you need to separate the peppers into bright small cubes.

Then the grated garlic cloves are mixed with mayonnaise and mustard.

The tuna is also shredded with a fork and mixed with the rest of the ingredients.

Finely sprinkled greens are sprinkled on top - you can start the meal!

Recipe 4: salad with tuna and pickles (with photo)

• Rice 200 grams (ready)
• Eggs 3 pieces
• Several pickled or pickled cucumbers
• Pickled pepper 1 piece
• Tuna in its own juice 2 cans
• Mayonnaise or Greek yogurt 3 tablespoons
• Pepper to taste
• Salt to taste

Cook the rice or take some that was cooked last night but not eaten for some reason. I know this happens sometimes with side dishes.

Cut the cucumbers into small cubes and drain the released liquid.

Cut the pickled peppers into strips and, just like with cucumbers, drain the brine from them.

Hard-boil the eggs, cool and peel them. Then cut them into cubes.

Mash the tuna with a fork without draining the liquid.

In a large bowl, combine cucumbers, peppers, rice, tuna and eggs. Salt and pepper the salad to taste.

Add dressing, which could be mayonnaise or Greek yogurt. You can also mix Greek yogurt with mayonnaise or mayonnaise with sour cream, it's all to taste. Mix the resulting salad well, check if there is enough salt and pepper.

You can keep the salad in the refrigerator for a little while to make it colder, or you can serve it right away. The salad turns out to be satisfying, so serve it separately or on a holiday table, garnished with fresh herbs. Bon appetit!

Recipe 5: Salad with canned tuna and fresh cucumber

The main ingredient of the salad is, of course, tuna. It is very good if you buy fish in natural oil, this is possible if the production is located directly at the place where the fish was caught. Then the fish is preserved fresh without adding oil or other additives. If the plant is located thousands of kilometers from the fishing industry, then it is clear that the technological process is designed for frozen fish, and therefore the composition of the finished product changes.

• chicken eggs - 3 pcs.,
• peas in their own juice - 1 can,
• tuna (in oil) - 1 can,
• potato tubers - 1 pc.,
• fresh cucumber fruit - 1 pc.,
• onion - 0.5 pcs.,
• salt,
• spices,
• mayonnaise sauce

Open the can of tuna and drain the liquid, and mash the fish a little.

Wash the fresh cucumber in water, dry it with a towel and cut it into cubes.

Cook the potatoes in their skins until they become soft. Then cool it, peel it and cut it into medium cubes.

Cook chicken eggs for 8-10 minutes so that they are hard-boiled. Then we remove the shells and chop them with a knife.

Place all the chopped ingredients in a salad bowl, add the fish and peas strained from the liquid.

Finely chop the onion and turnip with a knife, and then pour boiling water over it for 10 minutes to remove unnecessary bitterness. Then drain the water and add the onion to the bowl.

Season to taste with spices and mayonnaise sauce.

Salad with canned tuna and cucumber, boiled eggs and sweet corn is ready. Bon appetit!

Recipe 6, simple: tuna salad with cucumbers (step-by-step photos)

Today I suggest you and I prepare a delicious and simple salad of canned tuna with egg and fresh cucumber. Since tuna is canned in its own juice or oil, the fish turns out to be quite fatty, so you can season the salad with a spoonful of vegetable oil or not at all.

There are few calories in such a dish, so canned tuna salad, the recipe for which you will see below, can well be considered dietary. Since it takes very little time to prepare, it is better to make it before serving, otherwise, due to the juicy ingredients, it may simply “drain” and will not be as tasty.

• 1 fresh cucumber
• 2 chicken eggs,
• 150 g canned tuna,
• 3-4 sprigs of fresh herbs,
• salt to taste,
• spices,
• sesame seeds.

Wash and dry the fresh cucumber, trim the ends. Test the cucumber for bitterness so as not to spoil the whole salad. It is better to cut off the hard peel. Cut the vegetable into small cubes.

Hard-boil chicken eggs, cool in ice water and peel. Then cut them into cubes as well.

Open a can of canned tuna. Excess liquid (oil) can be drained. Fish can be preserved as a whole piece, 2-3 medium pieces or chopped for salads. In any case, the fish needs to be chopped with a fork to the desired state.

In a salad bowl, combine chopped eggs, cucumber and add canned fish. Stir, taste for salt, spices, add what is missing.

Wash and dry fresh herbs. Chop finely. You can take dill, parsley, green onions, basil - if desired.

A delicious salad with canned tuna, cucumber and egg is ready.

Transfer it in portions to small salad bowls or serve in a common dish. Before serving, garnish with chopped herbs and sesame seeds.

Recipe 7: delicious tuna salad with cucumbers and corn

This tuna and corn salad, like most fresh vegetable salads, should be prepared ahead of time and served immediately. If it sits, the vegetables will release juice and there will be too much liquid in the salad, and too little pleasure from the dish.

• 200 grams of your favorite salad greens, tear or chop with your hands (I have small bean salad)
• 2 medium ground cucumbers, peeled and cut into half circles
• 15 cherry tomatoes, each cut in half
• 100 grams bacon, cut into thin strips
• 2 tbsp. sesame seeds
• 2 cans (185 grams each) tuna in its own juice
• 1 avocado, peeled and coarsely chopped
• 100 grams canned corn, drained
• 1 shallot, cut into slices (you can replace ½ onion)

For refueling:

• 120 grams of mayonnaise
• 100 ml liquid from canned cucumbers or pickles
• 1 tbsp. soy sauce
• 1 tbsp. ketchup

Brown the bacon in a dry frying pan or on a baking sheet in the oven.

Toast the sesame seeds in a dry frying pan and remove from heat.

In a small bowl, mix all the ingredients for the dressing.

Add onion, stir and leave to marinate for 5 minutes.

Place leafy greens, cucumbers and cherry tomatoes in salad bowls.

Pour half the dressing over the salad, top with the pickled onions, and evenly distribute the avocado and corn.

Place bacon on top, breaking it up with your hands, and tuna, distributing the fish evenly over the surface of the salad.

Drizzle the remaining dressing over the salad and sprinkle with toasted sesame seeds.

Recipe 8: delicious salad with eggs, fresh cucumbers and tuna

• 1 can of canned tuna,
• 2 pcs. chicken eggs,
• 2 fresh cucumbers,
• 2 salad onions,
• 1 bunch of greens,
• 2-3 tbsp. l. olive oil.

Chop fresh cucumbers into rings. Taste the peel to make sure it is not bitter. It is better to cut off the bitter peel.

Boil chicken eggs until tender, then peel them and cut into slices.

Cut the salad onions into rings. You can use white lettuce or purple onions.

Place fresh, washed greens on the bottom of the plate. I used both dill and parsley. Lettuce leaves would also be good. Randomly distribute cucumber rings, onions and egg slices onto the greens.

Finally, remove the tuna pieces from the jar and spread over the salad. We do not use fish marinade. Arrange the tuna pieces nicely over the salad. My tuna was already in pieces in the jar, so I didn’t mash it. If you buy canned tuna with whole pieces, it is better to slightly divide the fish into pieces so that they look more beautiful in the salad and are more convenient to eat.

Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film "Fatal Beauty" When there is major trouble, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? Thirty pounds! - Cindy Garner Camembert... is another man's friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend from afar flies in for a minute - and you don’t have a cake! - Carlson, who lives on the roof. On our street there is a bakery called “Bonjour, croissant!” I’m tempted to go to Paris and open a bakery " Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom

Many people love salads, and there are no recipes for “salad” gourmets. At every feast and holiday, our table is decorated with beautiful and not small-sized dishes with some appetizing salad. But often the same dishes appear on the tables, which no longer amaze either your stomach or the stomach of your guests and loved ones. Let's beat the boredom and master a delicious canned tuna salad recipe! Our simple salad with canned tuna and a few other ingredients will be your culinary highlight.

Learn how to cook delicious tuna salad

This canned tuna salad includes a few more delicious and simple ingredients, so put aside the thought that we are inviting you to master a meager and very dietary recipe. This dish is moderately satisfying and does not affect your figure too much, since its calorie content per 100 grams is 161 kcal. But before we start mastering the recipe, let's go through the necessary products that make up the canned tuna salad.

Products for preparing salad

There are no frills here, everything is as simple and accessible as possible. So, you need to prepare the following components without which cooking will simply be impossible:

• 6-8 normal sized potatoes.
• A jar of canned tuna, you can adjust the quantity of grams yourself.
• 3-4 chicken eggs.
• 100 grams of sunflower oil.
• 60-80 grams of wine vinegar.
• Milk - 50 ml.
• A bunch of green onions.
• A bunch of parsley, if you like other greens, then add it at your discretion, adjusting the quantity.
• Salt and ground black pepper are all to taste.

Let's start preparing the tuna-egg-potato dish

You have prepared the products and now you can safely master the cooking process. We know that many of you need detailed instructions for actions, which are described step by step, because many are just beginning to take steps into the culinary art.

So here is our scheme of simple actions:

1. Preparation will begin with peeling the potatoes, removing the skins from all the tubers and washing them thoroughly. Then we immerse the potatoes in a saucepan where water, milk and salt have already been poured. We begin the process of boiling the tubers; everything will take you 30 minutes. Drain the water, cool the vegetable and cut it into beautiful cubes or slices. The neatness of the forms is important to us, because our salad with canned tuna and egg cannot look untidy.
2. We've dealt with the potatoes, now it's time to boil the eggs. Eggs must be hard-boiled. When the eggs have cooled, peel them, rinse them lightly with water and begin carefully slicing. The cuts should be the same shape as potatoes. Pour the eggs into the salad bowl.
3. Now let's take care of the canned fish, open them and drain all the oil, and carefully break the tuna itself into small pieces. We throw it into the salad bowl, where the eggs are already waiting.
4. It's time to chop the greens, chop them finely and add them to the bowl with the rest of the ingredients of the dish.
5. Add the remaining potato slices to the salad bowl.
6. Now let's prepare the dressing; without it, our salad with canned tuna is not a particularly tasty and slightly bland mixture of products. In a small bowl, mix the following ingredients: salt, ground pepper, sunflower oil and wine vinegar. It is better to mix these ingredients with a whisk. Pour this mixture into our dish.

Well, that’s the end of the cooking, you yourself and without any problems mastered the recipe for a salad with canned tuna, eggs and potatoes at home. An option for a nice presentation of this dish will be shown in our photo at the bottom of the article.