Sea fish has a whole complex of vitamins and minerals, and the saturation of amino acids makes it the recommended product for consumption. It is noteworthy that tuna during preservation does not lose its properties, a salad from it becomes not only tasty, but also a healthy dish.
Pick your recipe
You will need
- Canned tuna - 2 cans;
- Eggs - 3 pcs.;
- Pickled or pickled cucumbers - 1-2 pieces;
- Rusks - 1 packet;
- Greens - lettuce, chives;
- Mayonnaise - 2-3 tbsp. spoons.
Instruction manual
1
Buying canned tuna, you can choose both regular and special for salads. When opening the can, you need to drain the oil or leave part of it in the salad, but then it will turn out to be fatter, and it is advisable to reduce the amount of mayonnaise when refueling.
2
If canned tuna is selected regular, it will need to be chopped. After that, put in a salad bowl. Tuna for salads is sold already chopped, it is enough just to shift it into a bowl.
3
Hard boiled eggs, peeled, cut into cubes and add to the salad.
4
Grind pickled or pickled cucumbers and combine with other ingredients. With a large size, one piece will be enough. On average, it is better to choose 2 cucumbers. Next, add chopped green onions to the dish.
5
It is better to put crackers in a salad before dressing and serving. Then they will not soften and remain crispy.
6
Dressed with mayonnaise, but you need to control its amount. If not all canned oil has been drained, but added to the salad, mayonnaise may not be needed or should be limited to one tablespoon.
7
Ready salad is served to the table in a bowl or a regular salad bowl. A sheet of green salad is placed at the bottom of the dishes, then the snack itself is laid out. Delicious and rich in beneficial properties, the dish is ready.