Tuna salad: recipes from different ingredients

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

Tuna salads have long gained popularity not only as snacks for the festive table, but also as everyday dishes. This fish itself is dietary and low in calories, and in combination with light ingredients can be the basis of a he althy diet. Below are the most interesting tuna salad recipes that you can easily make in a short time.

The lightest snack

As noted above, tuna itself is a light product and, when mixed with vegetables and fruits, allows you to get a dietary dish. For one of these options you will need:

• 1 can of tuna, canned (drain liquid);
• 1/3 cup dried cranberries;
• 1/2 large apple, chopped;
• 1 leek, minced;
• 2 teaspoons plain yogurt;
• s alt;
• romaine lettuce.

How to make a diet salad?

Diet salad with tuna is prepared like this. Combine all ingredients in a medium bowl, except lettuce. Place the romaine leaves on a plate and top with the tuna mixture. This recipe allows you to cook only one serving of the dish, but it is usually enough to feedan adult and two small children.

Restaurant option

A homemade version of a favorite restaurant dish always feels like a personal culinary victory. You can usually save some money and enjoy your own version of the recipe. The Nicoise salad is no exception. The advantage of this salad is that it can be made ahead of time. So, you can make it in the morning and take it to work for lunch or leave it in the fridge for dinner. Tuna Nicoise Salad Recipe requires the following ingredients.

For salad:

• 2 large eggs;
• a handful of green beans;
• a little new potato, boiled;
• 1/2 red pepper, sweet;
• 8 large olives;
• 1/8 red onion;
• 1 tablespoon capers;
• 1 tablespoon fresh dill;
• 1 can of tuna in olive oil;
• 1 bunch of spinach or arugula.

For refueling:

• 1/4 cup extra virgin olive oil;
• 1/8 cup white vinegar 5%;
• 2 teaspoons Dijon mustard;
• 1 teaspoon anchovy paste;
• 1/2 shallots, finely chopped;
• s alt and pepper.

How to make this restaurant salad at home?

Nicoise salad recipe with tuna is as follows. Boil water in a medium saucepan to prepare eggs, beans and potatoes. Using a spoon or tongs, place the eggs in boiling water for 10 minutes. Remove them and putinto a container of ice water to prevent further cooking. Continue to boil water in a saucepan, place the potatoes in it for 15 minutes. Remove it then and set aside so it can cool. Place green beans in boiling water and cook for 2-3 minutes. Take out and set aside to cool. Drain the water. The ingredients prepared in this step can be stored in the refrigerator for up to 24 hours.

After that, you need to prepare the rest of the components. Next, a salad with tuna and vegetables is prepared like this. Remove the seeds and stem from the bell pepper, cut it into thin strips and halve them. Chop 1/8 red onion. Combine capers, dill, olives and tuna in a salad bowl.

Peel the eggs and cut vertically into quarters. Place spinach or arugula (or a mixture of both) in a salad bowl, top with and mix all other ingredients. If you are making this dish ahead of time, cover or wrap it in clingfilm and add the dressing just before serving. You can store this salad with tuna and vegetables in the refrigerator for a day.

To make the dressing, combine all dressing ingredients in a tightly sealed container. Close and shake vigorously to mix thoroughly.

Tuna and corn salad

If you mix canned tuna with corn, rice and cherry tomatoes, you will have a hearty and appetizing meal in no time. All you need:

• 150 grams (3/4 cup) basmati rice;
• can of corncanned;
• 2 cans of tuna in olive oil (185 grams each);
• 250 grams cherry tomatoes, halved;
• 1/2 cup chopped fresh dill;
• 1 tablespoon finely grated lemon zest;
• 60 ml (1/4 cup) fresh lemon juice;
• 1 tablespoon olive oil.

How to make rice salad?

Cook the rice in a pot of boiling water until tender. Drain and cool.

Mix rice, corn, tuna, canned oil, tomatoes, dill and lemon zest in a large bowl. Whisk lemon juice and olive oil in a small bowl. Taste and season with s alt and pepper. Pour the lemon mixture over the tuna and corn salad and mix everything very well. Serve immediately.

Mexican recipe

This Mexican tuna salad recipe offers a he althy meal that will keep you going for hours. A vibrant combination of veggies supplemented with plenty of protein makes for a great post-workout meal. For it you will need:

• 1 cup canned corn, no brine;
• 1 cup canned beans, drained;
• 2 small bell peppers;
• 1 avocado;
• 1/4 purple onion;
• 1 head lettuce;
• 400 grams canned tuna;
• 1/4 cup mayonnaise or any salad dressing;
• 1 tablespoon Mexican seasoning mix.

How to make Mexican salad?

Prepare the ingredients for this Diet Tuna Salad. Cut all vegetables into small pieces. Drain the liquid from the tuna. Toss dressing ingredients right before serving.

Italian potato salad

Italian Potato Salad is a lighter version of the traditional root vegetable dish. In this case, new potatoes are coated in olive oil and mixed with crispy cucumber, tender tomatoes, olives and capers, as well as eggs and tuna. For it you will need:

• 1 kg medium potatoes, peeled;
• 5 tablespoons extra virgin olive oil;
• 1 long cucumber, diced;
• 4 small tomatoes, quartered;
• 1/2 red onion, very thinly sliced;
• a jar of chopped olives;
• 1/4 cup chopped fresh basil;
• 2 tablespoons capers, no liquid;
• 3 tablespoons white wine vinegar;
• 1/2 teaspoon dried oregano;
• 4 hard-boiled eggs, peeled, quartered;
• 2 cans of 175g tuna (in olive oil or own juice).

How to make an Italian salad?

Heat a large pot of water to a boil. S alt and put the potatoes there, cook until tender from 20 to 30 minutes. Drain and wait until it is cool enough to process.

Cut the potatoes into large cubes and place in a serving bowl. Drizzle olive oil on top and stir. Next salad withtuna, cucumber and egg is done as follows.

Add cucumber, tomatoes, onion, olives, basil and capers to potatoes. Whisk the vinegar and oregano in a small bowl, pour the mixture over the salad and toss gently.

Use your fingers or a fork to cut the tuna into small pieces and place on top of the rest of the dish. Put egg quarters on it. Season with s alt and fresh ground black pepper. Garnish the tuna, cucumber and egg salad with green sprigs and serve.

Waldorf Salad

This salad recipe was first mentioned in cooking in 1893. It includes crushed apples, celery, grapes, and toasted walnuts, all in a mayonnaise dressing. Modern versions often mention cooking this tuna salad for satiety. This dish is especially relevant in autumn, when apples and walnuts are seasonal products.

Some people prefer to make Waldorf salad with yogurt rather than mayonnaise. In this case, you may need some honey to offset the acidity of the yogurt. In addition, in this case, you do not need to use lemon juice. For a basic recipe you need:

• 6 tablespoons of mayonnaise (or plain yogurt);
• 1 tablespoon lemon juice;
• 1/2 teaspoon s alt;
• a little freshly ground black pepper;
• 2 sweet apples, crushed;
• 1 cup seedless red grapes, halved (or 1/4 cup raisins);
• 1 cup celery,thinly sliced;
• 1 can of tuna in own juice, no liquid;
• 1 cup chopped, lightly toasted walnuts;
• lettuce leaves.

Cooking Waldorf salad

In a medium bowl, whisk together the mayonnaise (or yogurt), lemon juice, s alt and pepper. Stir in apple, celery, grapes, tuna and walnuts. Serve this simple tuna salad on green leaves. It can be served as an appetizer on its own or as a side dish to another meal.

Salad with rice and peas

This tuna and green pea salad is perfect for a he althy and delicious mid-week lunch. It contains little fat and is very satisfying. To prepare it, you will need:

• 1 cup brown rice;
• 1 cup white rice;
• 1/2 cup green peas;
• 2 large tomatoes, diced;
• 3 leeks, thinly sliced;
• 2 cans of plain canned tuna;
• 2 large lemons;
• 1 tablespoon olive oil.

How to do it?

Cook brown and white rice by boiling separately in s alted water. Then drain and rinse with cold water, leave to cool completely. Then toss it with the peas, tomatoes and leeks in a large bowl. Drain the liquid from the tuna and mash into large chunks. Add to salad and stir gently.

Squeeze the juice from one lemon, the second citruscut into wedges. Mix 1/4 cup lemon juice, oil, and s alt and pepper in a screw-top jar. Secure the lid and shake the mixture well. Pour prepared dressing over salad and toss gently. Serve this classic tuna salad with lemon wedges.

Mimosa salad variant with tuna

This is a classic layered salad flavored with mayonnaise. If you think that this dressing is too high in calories, you can replace it with Greek yogurt. To make this layered tuna salad version, you'll need:

• 1 large can of tuna in oil;
• 2-3 medium carrots;
• 2-3 large potatoes;
• 3 eggs;
• 100 ml mayonnaise.

How to cook Mimosa?

Puff tuna salad is prepared as follows. Boil carrots and potatoes right in their skins. Hard boil the eggs in a separate saucepan. Refrigerate all of the above ingredients.

Drain half of the oil from the tuna, mash the fish with a fork into a puree.

Peel the carrots and potatoes, grate them separately on a fine grater and arrange in a separate bowl. Divide the eggs into whites and yolks, grate them as finely as possible.

Then you will need a split round ring. Place closed on a large serving plate. Spread the first layer of tuna, lightly press down with a fork. Put the grated egg white on top of it, and then a little mayonnaise. Then lay out the carrots and mayonnaise again. The last layer is grated potatoes and mayonnaise. Use an egg yolk as a decoration. Spread it in a continuous, even layer over the surface of the salad. To remove the ring, carefully unfasten it, turn it to the side, and then slowly lift it up. It is best to refrigerate the salad overnight or at least several hours before serving.

Warm salad

Since tuna is a versatile product, it can be used to prepare not only cold appetizers, but also warm salads. Such dishes are usually made with the addition of potatoes. All you need is about half an hour. To prepare a warm salad with tuna and potatoes, you need:

• 4-5 medium potatoes;
• 1/2 cans of canned plain tuna;
• 2 large eggs;
• 2 medium pickled cucumbers;
• 1 teaspoon lemon juice;
• 90 grams of mayonnaise;
• leaf lettuce;
• s alt;
• some fresh parsley.

How to cook a warm salad?

Boil a large pot of water and boil the potatoes without peeling them. Hard-boil the eggs in a separate bowl.

At the same time, chop the parsley and cucumber very finely. Drain the water from the tuna, break it into small pieces with a fork. Tear the lettuce leaves into a large serving bowl with your hands. Spread tuna pieces on top of them.

Peel the boiled potatoes from the skin without cooling it completely. Cut into large pieces and put in a salad bowl.

Stir lemon juice with mayonnaise, add chopped parsley and cucumbers. Mix all ingredients very well and lightlywarm up the mixture. It should become warm, but not hot. If you want to make your salad less caloric, you can use plain yogurt instead of mayonnaise.

Add warm dressing to salad bowl, mix all ingredients. Peel the boiled eggs, cut them into quarters. Arrange them on top of the prepared salad. Serve immediately.

If you wish, you can make this dish with a regular cold salad. For this option, you will need to cool the prepared eggs and potatoes to room temperature, and do not heat the dressing. If you decide to make the salad cold, you can add any additional ingredients to it to your liking: canned corn or green peas, olives, olives, capers, and so on.