Tuna and Potato Salad: Ingredients and Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In salads, boiled potatoes go well with any fish. Often use canned fish in oil. It is sold already in finished form, it is enough to get the product from the jar and grind it. The most favorite canned fish for our hostesses is tuna. It has a beautiful light pink hue and looks great in the finished dish.

Tuna is not only a hearty and tasty fish, but also a storehouse of vitamins and minerals, so necessary for our body in the off-season, when a person suffers from their lack. The product preserved in oil retains its beneficial properties; it can be easily purchased at any supermarket. Therefore, salads with tuna and potatoes are very popular.

In the article, we will consider several different recipes for preparing this dish: what ingredients you need to prepare for work, how to season them, how to serve them on a festive table. A detailed description of the preparation will help even young housewives or bachelors cope with the task.

Classic recipe

Canned tuna salad can be prepared for your family or served to guests. It is done simply and quickly, it is enough to boil eggs and potatoes in advance. Let's take a closer look at the ingredients included in its composition:

• 3 medium potatoes;
• tin can of tuna (only in oil) - 200 grams;
• 3 chicken eggs;
• as many pickled cucumbers;
• 1 onion;
• half bunch of fresh dill;
• s alt and black pepper to taste.

To dress salad with canned tuna according to the classic recipe, mayonnaise is used. You can choose any percentage of fat, to your taste.

How to cook

Salad potatoes should be tasty, not crumbly, and have a white or pinkish hue. If you boil potatoes, and when they are cut, they will spread under your hands, then instead of a salad, you will get a puree-like mass. Therefore, be careful when choosing a product. After boiling, drain the water and put the potatoes to cool in a cool place. Only when it has cooled down cut it into small cubes.

Wash the eggs and boil until hard-boiled, that is, from 5 to 10 minutes after boiling water. Then drain the boiling water and pour over them with cold water, then the shell will separate perfectly. Eggs are most conveniently chopped with a fork on a plank, although you can cut them.

The onion is peeled, washed and finely chopped.

Cucumbers can be used both s alted and pickled. The first ones are softer and juicier, so after slicing, drain excess water from them. Pickled ones are denser and crispier, so they are more often used to make a salad with potatoes and tuna. If they contain too much vinegar, then rinse them under running water and only then chop them with a knife.

Carefully remove the canned tuna from the jar. If there are fish bones, then get rid of them. Then simply crush the soft fish with a fork in a separate bowl.

Wash the dill, cut off the thick bottom sticks and chop the greens finely.

When all the ingredients of the salad with potatoes and tuna are mixed in a salad bowl, s alt, pepper if desired, and season with mayonnaise. If you serve it to guests, then smooth the top with the back of a tablespoon and sprinkle with a layer of chopped greens.

Warm salad

The next version of the salad is served warm, and for its preparation it is better not to boil the potatoes, but to bake them in the oven, cut into quarters. In addition to 4 medium-sized potatoes, you will need the following components:

• 1 can of tuna;
• 1 onion;
• 2 tomatoes;
• 10 olives (pitted);
• for pickling onions - 1 tsp. vinegar and the same amount of granulated sugar;
• for dressing - a pinch of s alt and pepper, olive or refined sunflower oil (2 tbsp.), 1 tbsp. l. freshly squeezed lemon juice, 1 tbsp. l. liquid natural honey, 1 tsp. mustard seeds, a few sprigs of fresh basil.

Howmake a salad with canned tuna and potatoes, see more later.

Cooking food

Depending on the season, potatoes can be used both old and young. In the second case, you do not need to remove the skin, just wash the potatoes thoroughly and cut them into whole pieces. It is recommended to cover the baking sheet with parchment paper or foil. If desired, you can sprinkle potatoes with your favorite seasonings or herbs to make them more fragrant.

Onions must be selected sweet varieties and hold in the marinade for at least 10 or 15 minutes. To do this, pour the chopped onion with boiling water, add vinegar and sugar. Then drain the liquid, and before going to the salad bowl, squeeze it out with your hands so that the excess liquid is glassed.

Olives are cut into rings or in half, and washed tomatoes are sliced. Separately, prepare the sauce by mixing the necessary ingredients first in a bowl.

Chop canned tuna with a fork. All ingredients are mixed in a bowl and pour over the sauce. Serve warm salad with tuna and potatoes immediately after cooking.

Vitamin dish

The next salad consists of fish and several vegetables. It looks favorably on the festive table due to the contrasting colors of its components. If you are preparing a salad with tuna, beans and potatoes in spring or early summer, then boil the last vegetable directly in the skin, washing the surface of the root vegetable clean with a sponge or brush. Beans for eating can be used both fresh andfrozen.

Let's take a closer look at what products are included in this salad:

• 1 can of tuna;
• 3-4 potatoes;
• 200 grams fresh or frozen green beans;
• 1 onion;
• 5-6 cherry tomatoes;
• a few spinach leaves;
• 1 tbsp l. wine vinegar;
• 2 tbsp. l. vegetable oil (olive, and sunflower or corn will do);
• a pinch of s alt;
• spice to taste.

Cooking process

First of all, boil the washed potatoes. After cooling, peel the root vegetables from the skin and cut into several equal parts. Just cool the young potatoes and divide into pieces.

The beans are boiled before being added to the salad, but the cooking time depends on whether you take a fresh or frozen product. Put a pot of water on the fire and, after boiling, dip the beans washed under running water into boiling water. When the water boils, s alt and note the time. For fresh pods, 5-7 minutes is enough, for freezing - 10-12. After draining the water, leave the beans in a colander until cool, and only then add them to the rest of the products in the salad bowl.

Onions, choose sweet varieties, add bright colors to the red version. Peel it from the husk and cut into thin half rings. If desired, you can pre-marinate the onion, bay 1 tbsp. l. vinegar and adding 1 tsp. granulated sugar. in the marinadelet the chopped vegetable stand for at least 10 minutes, and then squeeze out excess liquid with your hands so that the salad with tuna and potatoes does not float.

Split sprigs from fresh spinach leaves, rinse under running water and add whole to a bowl. Open canned fish, drain the oil and carefully remove the contents into a bowl. Crush with a fork or cut with a knife, depending on the softness of the tuna.

Wash cherry tomatoes and cut into halves.

It remains to sprinkle everything with vinegar, season with oil, s alt and, if desired, sprinkle with your favorite spices.

Mushroom variant

Very tasty is a salad of tuna and potatoes with champignons. For 1 jar of fish, prepare the following products:

• 3 eggs;
• 250 grams raw mushrooms;
• 100 grams of your favorite hard cheese;
• 2 medium potatoes;
• a pinch of s alt;
• black pepper - optional.

Different sauces are used for dressing. You can simply pour vegetable oil or season with mayonnaise. A light salad will turn out if mayonnaise is mixed in equal proportions with sour cream or natural yogurt. Here already make a choice to your liking.

How to make salad

First of all, boil potatoes and eggs. While they are cooking, take care of the mushrooms. Rinse mushrooms thoroughly under running water to get rid of soil residues, then cut into thin slices.

Pour everything into the pan, cover and put on a slow fire. Do not pour oil or water yet. Mushroomsrelease their own juice and will simply float in the liquid. Here you need to look after them, as the water evaporates quickly. When the mushrooms are browned, add vegetable oil and fry until light brown. Then turn off the fire and pour the mushrooms into a colander, placing it over a bowl. The excess oil must drain off so that the fish salad with canned tuna and potatoes does not turn out too oily. Then its taste will turn out to be more multifaceted.

During the cooking of mushrooms, the potatoes will have time to cook. Take it out of the pot and let it cool before dicing into salad cubes. Hard boil the eggs for 3-5 minutes, then drain and run cold water over the eggs to separate well. You can grind the eggs either finely with a fork, or cut into large slices.

Grate hard cheese on a coarse grater. Mix all the ingredients in a salad bowl, s alt, sprinkle with selected spices if desired and season to your taste. After mixing, you can serve the salad on the table.

Puff salad

The dishes laid out in layers always look advantageous on the festive table. We will also present a recipe for puff salad with tuna and potatoes. You will need the following ingredients:

• 1 can of canned tuna;
• 1 sweet onion;
• 4 potatoes;
• 2 carrots;
• 3 pickled cucumbers;
• 1 green apple;
• 4 eggs;
• for lubricating layers - mayonnaise.

Preparing food

Put boil potatoes and carrots. Separately boil hard-boiled eggs. When everything is readydrain the water, cool the food and peel and peel them. Grate each vegetable separately. Crush the eggs with a fork. Open the canned food, drain the oil and put the fish in a bowl. Peel the onion from the husk and cut into small cubes. Mix tuna and chopped onion together.

Rinse pickled cucumbers under running water to get rid of excess vinegar. Then cut into small cubes. Grate the apple. All ingredients are prepared in separate containers.

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Take a flat dish for a puff salad with tuna, potatoes and cucumber. Put a little mayonnaise on its bottom. This is necessary so that the bottom layer does not stick to the bottom.

The layers are arranged in this order:

1. Grated potatoes.
2. Fish with onions.
3. Carrot.
4. Sprinkle a layer of cucumbers with grated apple.
5. Top layer - chopped eggs.

Grease each described layer with sauce, and s alt the potatoes, carrots and eggs. You can decorate the top of the salad with a sprig of greens or lay out beautifully chopped vegetables. It’s not bad to lay out a layered salad in portions: for each guest separately.

As you can see, you can cook delicious salads from canned fish. It's delicious and fast. Choose your favorite recipe and prepare a new salad for your loved ones. Bon appetit!