When you mention salads from canned fish, "Mimosa" usually pops up first. However, there are several dozen recipes for such salads, while cooking them will take a minimum of time and products, and the result may exceed all expectations.
Venice salad
You will need:
- canned tuna (in oil) - 1 can;
- potatoes - 250 g;
- chicken eggs - 2 pcs.;
- vegetable oil - 4 tablespoons;
- lemon juice - ½ teaspoon;
- tomatoes - 4 pcs.;
- chopped greens (green onions, parsley, mint) - 1-2 tablespoons.
First, prepare the seasoning. To do this, mix the "juice" from canned food with vegetable oil and lemon juice. Boil the potatoes and cut them into thin slices. Place half of the potatoes in the bottom of a salad bowl and pour half of the seasoning over it.
Boil the eggs hard-boiled, chop them together with the tuna - you can use a knife, or you can use a blender - and put half of the resulting mass on a layer of potatoes. Cut the tomatoes into thin slices and lay out half in the next layer. Sprinkle some of the greenery on top. Then repeat the layers, the topmost should be a layer of tomatoes, decorated with greenery.
Salmon salad
You will need:
- canned salmon - 1 can;
- chicken eggs - 4 pcs.;
- apples - 100 g;
- potatoes - 200 g;
- onions - 100 g;
- mayonnaise - 100 g.
Boil the eggs, cool them and grate them on a coarse grater or chop them with a knife. Mash the fish with a fork. Peel and core the apples and also grate on a coarse grater, cut the onion into thin half rings. Mix all ingredients and season with mayonnaise. Garnish with apple slices and herbs if desired.
Canned tuna salad with noodles
You will need:
- spider web vermicelli - 250 g;
- celery - 3-4 stalks;
- tomatoes - 4 pcs.;
- onion - 1 pc.;
- pitted olives - 10 pcs.;
- pitted olives - 10 pcs.;
- red bell pepper - 1 pc.;
- canned tuna - 1 can;
- basil - 5-7 branches;
- olive oil - 3 tablespoons;
- red wine vinegar - 5 tablespoons;
- white pepper - 1 pinch;
- black pepper - 1 pinch;
- salt to taste.
To make the sauce, drain the sauce from the fish and add oil, vinegar, pepper and salt to it. Boil the vermicelli in slightly salted water for 5-7 minutes and discard in a colander, let the water drain. Peel the celery and cut into strips. Pour the tomatoes over with boiling water and peel them and cut the pulp into small cubes. Finely chop the onion. Cut the olives and olives into slices. Now it remains to mix everything and season with the prepared sauce. Refrigerate the salad for 20-30 minutes to soak in the juice.
