The meat of the tuna canned in the jar has practically no pronounced fish taste, but it has a rather dense consistency, which makes it possible to cook wonderful salads from fish.
Salad with tuna, quail eggs, cheese and tomatoes
Ingredients:
- tuna - 1 pot;
- quail eggs - 5 pcs .;
- feta - 180 g;
- tomatoes (cherry) - 5 pcs .;
- corn (canned) - 0,5 cans;
- fresh cucumber - 1 piece;
- olive oil - 25 ml;
- mixture of peppers.
Preparation
Fork or spoon crush the meat of canned tuna and put it in a bowl. Add corn to the corn from the brine that is no longer needed. Chilled feta cheese is cut into 1.5 cm cubes and also put into a bowl. Cut the cherry tomatoes into slices, cutting each into 4 parts, and cut the cucumbers into thin circles and introduce these vegetables to the already joined ingredients. Cooked eggs for 5 minutes longitudinally cut into two parts and also put in a salad. Sprinkle everything with a mixture of different kinds of pepper, pour good olive oil and use a silicone spatula to mix everything.
When serving, first put in a salad bowl of green salad, and already on top of them a salad.
Recipe for salad from canned tuna with egg and corn
Ingredients:
- tuna - 1 pot;
- eggs - 4 pieces;
- onion - 1 pc .;
- fresh cucumber - 1 piece;
- canned corn - 1 pot;
- feathers of green onions - 3 pieces;
- fat mayonnaise - 280 g.
Preparation
We take an oblong salad bowl or you can even use an ordinary herring pot. We open the jar of tuna, drain all the brine from it, and the fish itself is well kneaded with a fork and spread it around the bottom of the salad bowl. Sprinkle it all with finely chopped onion and already on top of it carefully cover everything with fatty mayonnaise. Fresh cucumber rub through a grater with large holes and spread it as the next layer of our salad. Over the cucumbers we draw a reticulum of mayonnaise and, changing the grater into smaller ones, crush the boiled eggs. On the layer of eggs we put a little more mayonnaise than on all the previous ones and level it with a large spoon. With the help of feathers of green onions and grains of canned corn, we make out a salad in the form of an ear.
Before enjoying the delicate taste of this dish, we recommend holding it for 3 hours in the refrigerator.