Traditional recipes

Tuna salad

Tuna salad


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Drain the tuna without throwing away the oil. In a bowl put the well drained tuna and corn, celery on a large grater and finely chopped onion. Add the cleaned and diced kiwi and the grated cheese on a large grater. Lightly mix all ingredients.

For the dressing, mix the tuna oil with salt, pepper and lemon juice to taste. Mix well and put over the ingredients in the bowl. I didn't put on the whole dressing room.

Stir very lightly and serve. It's delicious!


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Tuna salad Canned recipes

Salads with canned tuna and universal cucumber. They are tasty and nutritious, at the same time, meet all the canons of proper nutrition. They are not ashamed to submit guests, of course, Dietary followers. And not only will the family members be satisfied when they feed them delicious food. I represent a small selection of fish snack recipes collected over time.


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Tuna pasta salad, prepared with cherry tomatoes and cucumbers, with basil dressing, olive oil and vinegar


DELICIOUS RECIPES

Good morning. I haven't been around this place for a long time. But I find that I'm in first place for comments !? : Could it be the fact that I am a great gourmet but also a fiery housewife? I spent a lot of my life in the kitchen and delighting my loved ones with selected dishes made according to the recipe of my Greek grandmother! The place of honor in the family is still the scordolea sauce! Your recipes, Anis, are appetizing, beautifully presented. cart about taste I can not pronounce until after I make them and taste! But even so, I don't think I have any doubts about him. P

A salad that I often make, but not with curry and mustard. I will try this option too! A good suggestion, thank you, Anis, for your help and suggestions in your daily kitchen! You are an expert in culinary art! Congratulations!

Good morning, girls, are you rarely interested in these goodies here? we made the salad and we really liked it! It's a goodness at HeArT!

I make this salad and yo taught me the girl from SPAIN that she eats something like that and she is super beautiful
ANIS you only make good food, it's a pity that I can't eat everything I find in you, congratulations for Your blog pooop


Recipe: Tuna salad

Salads are easy to prepare for anyone. Especially raw salads, which do not require much time to prepare. Salads can be combined to your liking with whatever vegetables you want, you can also use fruits and you can prepare them in whatever quantity you want. Salads are very healthy, full of vitamins and low in calories, especially if you do not use mayonnaise. It is recommended to eat salad daily.

Ingredients Salad with tuna
& # 8211 1 canned tuna pieces in your own juice
& # 8211 2 hard boiled eggs
& # 8211 3 tablespoons canned corn kernels
& # 8211 1/2 evening green cucumber
& # 8211 8-10 red cherries
& # 8211 200 grams of Telemea cheese
& # 8211 1 small green salad
& # 8211 2 tablespoons olive oil
& # 8211 pepper
& # 8211 parsley leaves

Ingredients Salad with tuna

Preparation Tuna salad
Wash the cucumbers well, do not peel them and cut them into cubes or slices. Cherry tomatoes are cut into 4. Telemea cheese is cut into small cubes. Canned tuna is dissolved and drained of juice.

Take the lettuce leaves, wash well and break into small pieces. If the salad is too large, use only a few leaves. In a bowl, alternately place lettuce leaves, cucumber pieces, tomato slices, diced Telemea cheese, a few pieces of tuna, corn kernels. The operation is repeated.

Carefully place a few slices of egg. Pour the olive oil on top. Put some finely chopped parsley leaves and sprinkle with pepper.

TIP: It is advisable not to use salt. the telemeau is salty, including canned fish.


Quinoa and tuna salad

For the following recipe, Salad of fish with quinoa and tuna, it's about fish (even if it's canned), to find out if there's anything about fish.
The meat on the fish It has always been recommended by nutritionists. They offer regular consumption on weekdays from 259m & acircn & # 259 on the fish, at any time, to combat a wide range of ailments. According to specialized studies, the brain is one of the largest consumers of energy, and its proper functioning depends a lot on the phosphorus intake, which we find on our skin.
The meat on the fish It is an important source of protein, vitamins (A, B12, D, E), minerals (potassium, iron, iodine, phosphorus, selenium), essential fatty acids omega-3 & omega-6. The amount of minerals and nutrients differs depending on the type of fish. For example, low-fat foods contain less fatty acids and essential omega-3 acids.

Photo: Salad & # 259 with quinoa & # 537i tuna & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 red pepper
1 green pepper
1 yellow pepper
1 carrot
200 g n & # 259ut (1 preserve & # 259)
150 g white quinoa
ton file & icircn oil (1 preserve & # 259)
& Icirc & # 539i need for dressing:
juice from 1 l & # 259m & acircie
3 tablespoons olive oil
1 clove of garlic
2 tablespoons honey
chilli flakes
sea ​​salt
fresh thyme
Preg & # 259te & # 537ti a & # 537a:
Bring the water to a boil, add a quarter of a tablespoon of salt and when the water starts to boil, add the well-washed quinoa beans beforehand. Boil quinoa approx. 15-20 minutes or until it has absorbed all the water. It is completely drained of water at a site. Chop the diced vegetables.
Prepare the dressing room mix all the ingredients well (crushed garlic). You can use a jar with a lid that you can prepare, so that the sauce is homogenized much better.
Mix the vegetables in a bowl together with the pieces of tuna and boiled quinoa and incorporate the dressing well. You get a delicious salad and at the same time it's very tasty!


Quinoa and tuna salad

For the following recipe, Salad of fish with quinoa and tuna, it's about fish (even if it's canned), to find out if there's anything about fish.
The meat on the fish It has always been recommended by nutritionists. They offer regular consumption on weekdays from 259m & acircn & # 259 on the fish, at any time, to combat a wide range of ailments. According to specialized studies, the brain is one of the largest consumers of energy, and its proper functioning depends a lot on the phosphorus intake, which we find on our skin.
The meat on the fish It is an important source of protein, vitamins (A, B12, D, E), minerals (potassium, iron, iodine, phosphorus, selenium), essential fatty acids omega-3 & omega-6. The amount of minerals and nutrients differs depending on the type of fish. For example, low-fat foods contain less fatty acids and essential omega-3 acids.

Photo: Salad & # 259 with quinoa & # 537i tuna & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 red pepper
1 green pepper
1 yellow pepper
1 carrot
200 g n & # 259ut (1 preserve & # 259)
150 g white quinoa
ton file & icircn oil (1 preserve & # 259)
& Icirc & # 539i need for dressing:
juice from 1 l & # 259m & acircie
3 tablespoons olive oil
1 clove of garlic
2 tablespoons honey
chilli flakes
sea ​​salt
fresh thyme
Preg & # 259te & # 537ti a & # 537a:
Bring the water to a boil, add a quarter of a tablespoon of salt and when the water starts to boil, add the well-washed quinoa beans beforehand. Boil quinoa approx. 15-20 minutes or until it has absorbed all the water. It is completely drained of water at a site. Chop the diced vegetables.
Prepare the dressing room mix all the ingredients well (crushed garlic). You can use a jar with a lid on it and prepare it, so that the sauce is homogenized much better.
Mix the vegetables in a bowl together with the pieces of tuna and boiled quinoa and incorporate the dressing well. You get a delicious salad and at the same time it's very tasty!


Quinoa and tuna salad

For the following recipe, Salad of fish with quinoa and tuna, it's about fish (even if it's canned), to find out if there's anything about fish.
The meat on the fish It has always been recommended by nutritionists. They offer regular consumption on weekdays from 259m & acircn & # 259 on the fish, at any time, to combat a wide range of ailments. According to specialized studies, the brain is one of the largest consumers of energy, and its proper functioning depends a lot on the phosphorus intake, which we find on our skin.
The meat on the fish It is an important source of protein, vitamins (A, B12, D, E), minerals (potassium, iron, iodine, phosphorus, selenium), essential fatty acids omega-3 & omega-6. The amount of minerals and nutrients differs depending on the type of fish. For example, low-fat foods contain less fatty acids and essential omega-3 acids.

Photo: Salad & # 259 with quinoa & # 537i tuna & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 red pepper
1 green pepper
1 yellow pepper
1 carrot
200 g n & # 259ut (1 preserve & # 259)
150 g white quinoa
ton file & icircn oil (1 preserve & # 259)
& Icirc & # 539i need for dressing:
juice from 1 l & # 259m & acircie
3 tablespoons olive oil
1 clove of garlic
2 tablespoons honey
chilli flakes
sea ​​salt
fresh thyme
Preg & # 259te & # 537ti a & # 537a:
Bring the water to a boil, add a quarter of a tablespoon of salt and when the water starts to boil, add the well-washed quinoa grains beforehand. Boil quinoa approx. 15-20 minutes or until it has absorbed all the water. It is completely drained of water at a site. Chop the diced vegetables.
Prepare the dressing room mix all the ingredients well (crushed garlic). You can use a jar with a lid on it and prepare it, so that the sauce is homogenized much better.
Mix the vegetables in a bowl together with the pieces of tuna and boiled quinoa and incorporate the dressing well. You get a delicious salad and at the same time it's very tasty!


Quinoa and tuna salad

For the following recipe, Salad of fish with quinoa and tuna, it's about fish (even if it's canned), to find out if there's anything about fish.
The meat on the fish It has always been recommended by nutritionists. They offer regular consumption on weekdays from 259m & acircn & # 259 on the fish, at any time, to combat a wide range of diseases. According to specialized studies, the brain is one of the largest consumers of energy, and its proper functioning depends a lot on the phosphorus intake, which we find on our skin.
The meat on the fish It is an important source of protein, vitamins (A, B12, D, E), minerals (potassium, iron, iodine, phosphorus, selenium), essential fatty acids omega-3 & omega-6. The amount of minerals and nutrients differs depending on the type of fish. For example, low-fat foods contain less fatty acids and essential omega-3 acids.

Photo: Salad & # 259 with quinoa & # 537i tuna & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 red pepper
1 green pepper
1 yellow pepper
1 carrot
200 g n & # 259ut (1 preserve & # 259)
150 g white quinoa
ton file & icircn oil (1 preserve & # 259)
& Icirc & # 539i need for dressing:
juice from 1 l & # 259m & acircie
3 tablespoons olive oil
1 clove of garlic
2 tablespoons honey
chilli flakes
sea ​​salt
fresh thyme
Preg & # 259te & # 537ti a & # 537a:
Bring the water to a boil, add a quarter of a tablespoon of salt and when the water starts to boil, add the well-washed quinoa grains beforehand. Boil quinoa approx. 15-20 minutes or until it has absorbed all the water. It is completely drained of water at a site. Chop the diced vegetables.
Prepare the dressing room mix all the ingredients well (crushed garlic). You can use a jar with a lid on it and prepare it, so that the sauce is homogenized much better.
Mix the vegetables in a bowl together with the pieces of tuna and boiled quinoa and incorporate the dressing well. You get a delicious salad and at the same time it's very tasty!


Step by step preparation of Mimosa salad with tuna

ingredients for a shape with a diameter of 20cm:

  • 3 medium potatoes
  • 2 medium carrots
  • 1 small red onion
  • 200g canned tuna (in its own juice)
  • 100g cheese
  • 2 eggs
  • 250-300g mayonnaise
  • 1 sprig of rosemary + 1/2 yellow pepper (optional)
  • salt / pepper to taste

Method of preparation:

Wash the potatoes and carrots and put them in the shell, in cold water for about 15 minutes. It stings for verification. Drain the water in which they boiled and pass through a stream of cold water. Drain this water and leave to cool.

Boil eggs separately in cold water for about 8-10 minutes.

Peeled potatoes and carrots are grated, as well as cheese.

Eggs are also given on a small grater, but separately the egg whites and yolks.

Drain the tuna well, and cut the onion into cubes and rub with a pinch of salt.

For mayonnaise I do not write a detailed recipe, but I leave the ingredients: 1 boiled egg yolk, 1 raw yolk, 1 teaspoon mustard, 1-2 tablespoons lemon juice, 200ml sunflower oil, salt, pepper.

All the charm of this recipe consists in assembly and decoration.

The assembly is done in a stainless steel circle with a diameter of 20 cm or in a cake tray with a detachable bottom.

Put a layer of boiled grated potatoes and press a little, then a thin layer of mayonnaise. Then the tuna layer, red onion and then mayonnaise again. We always press the ingredients to make the socket between them. Then the layer of carrots + mayonnaise and cheese + mayonnaise.

At the end, decorate the outside with grated boiled egg white in the center, and grated yolk on the edge. Here we can also intervene with something green (rosemary, dill). I also added diced yellow bell peppers.

Mimosa salad with tuna is kept in the refrigerator, but not more than two or three days.


Video: Τονοσαλάτα στο δεκάλεπτο. (May 2022).