Tuna, a member of the mackerel family, is rich in Omega-3 and Omega-6 fatty acids, vitamins D, B3, iron, magnesium, and selenium. This valuable fish is used to prepare soups, main courses, cold snacks. For salads, tuna fillets are usually used, canned in their own juice.
It is necessary
-
- For tuna salad with pasta:
- - 350 g of tuna canned in their own juice;
- - 50 g of pickled anchovies;
- - 250 g pasta;
- - 200 g green beans;
- - 150 g cherry;
- - 5 capers;
- - 25 pitted black olives;
- - 1 clove of garlic;
- - 2 tbsp. l. olive oil;
- - 1/4 lemon;
- - fresh basil
- salt to taste.
- For tuna salad with egg:
- - 150-180 g of canned tuna;
- - 1 chicken egg;
- - 1 bell pepper;
- - 1 cucumber;
- - 2 tomatoes;
- - 5 tbsp. l. canned corn;
- - 1 tbsp. l. lemon juice;
- - 2 tbsp. l. olive oil;
- - parsley
- dill
- leaf salad
- salt to taste.
Instructions
Step 1
Tuna Pasta Salad Boil the pasta in boiling salted water until tender. For this salad, it is advisable to use farfalle - a paste in the shape of butterflies. Place the finished pasta in a colander and let the water drain. Season 1 tbsp. l. olive oil.
Step 2
Place the green beans in a pot of boiling water. Salt a little. Bring to a boil, reduce heat and simmer for about 2-3 minutes. If you are using frozen beans, do not defrost them first. Drain and pat dry on a paper towel. Combine the beans with the pasta.
Step 3
Drain some of the fish juice. Crush the tuna with a fork into small pieces. Add fish to the bean pasta.
Step 4
Prepare a dressing. Peel the garlic and pass through the garlic press. Squeeze the juice out of the lemon. Grate the zest on a fine grater. Chop the capers, cut the olives into 2-4 pieces. Rinse and chop the basil leaves. Wash anchovy fillets in warm water and dry. Set aside a few. Combine olive oil, garlic, lemon juice and zest, salt, basil, anchovy fillets, capers and olives.
Step 5
Pour the dressing over the salad. Stir and place in serving bowls. Top with basil leaves, anchovies and cherry tomatoes.
Step 6
Tuna salad with egg Wash the vegetables and herbs. Cut the cucumber, bell pepper and tomatoes into cubes. Tear the lettuce leaves with your hands. Chop the greens finely. Drain the canned fish and mash the tuna fillet with a fork. Combine fish, chopped vegetables, canned corn, greens.
Step 7
Boil a poached egg. Cover the bowl with a bag greased with vegetable oil so that the egg does not stick. Break an egg into a bag, tie and dip in boiling water. After 2-4 minutes, remove the bag from the water and cut carefully. Transfer the boiled egg to a plate.
Step 8
Combine lemon juice, olive oil, salt and pepper. Pour the sauce over the salad and stir. Top with a poached egg.
