Do you like avocados? What about unusual combinations? I ask for a reason, because today we are preparing wonderful salads with avocado and tuna according to recipes from my treasured notebook. Great foods go well together, especially when paired with other foods. With the appearance on the shelves of a wide variety of exotic vegetables and fruits in our latitudes, many dishes made from them have appeared.
Many people get confused when they see an unfamiliar product and refuse to purchase. And often in vain. Avocado is an amazingly healthy fruit. Yes Yes! Avocado is a fruit! The fruit is incredibly beneficial for the body , rich in vitamins and iron involved in hematopoiesis, rejuvenating vitamin E. Helps improve memory, eliminate cholesterol, helps lose weight and work the cardiovascular system.
Salad with canned tuna and egg - classic recipe
In general, it is difficult to name only 1 classic and unchanged recipe for cooking with tuna. In my understanding, classic is a minimal composition and an amazing result. Therefore, I offer you this option. Thanks to the simplicity and availability of all products, you can cook both on holidays and on weekdays.
I really like this dish. The tenderness of tuna and eggs in harmonious contrast with fresh cucumbers. This is a must try!
Required ingredients:
- Canned tuna – 180 gr.
- Hard boiled eggs – 2 pcs.
- Fresh dill – 20 grams
- Medium size cucumber – 1 pc.
- Mayonnaise to taste
Step-by-step cooking process:
Step 1. Let's start with the fish. Everything is simple here. Open the jar and drain all the liquid. Place the seafood in a bowl and mash it into medium pieces with a fork. There is no need to turn the mass into mush. It is enough to achieve small but noticeable pieces.
Step 2 . Wash the cucumber and wipe off the water with a napkin. Cut off the ends on both sides. Now we need to cut it into cubes. To do this, first cut the vegetable into about 4 long layers. Then we cut the stacks crosswise into approximately 3 long strips. Now let’s turn everything into cubes.
Step 3. First boil the eggs until the yolk is hard. To do this, place the product in a saucepan with cold water. We put it on the fire. When the liquid boils, set for 10-12 minutes, depending on the size of the product. During this time, the yolk will just acquire a dense state.
If you leave the eggs to boil longer, the yolk will become covered with a gray coating, this is not scary and will not affect the taste in any way.
Then transfer the eggs into ice water. Here we let them cool completely, then peel and cut into medium-sized cubes. Not too small, but not too large either!
Step 4. Wash the dill and shake off moisture. Let it lie on a towel for a while and dry. Then we cut off the dense tails - they are of no use to us. But finely chop the juicy greens.
By the way, don’t throw away the dill stems. Just tie them into a bun with a string and put them in the refrigerator. When you cook broth, soup or jellied meat, add them to the pan. The trunks will make the broth more flavorful and beautiful.
Step 5. Pour the chopped cucumbers, fish, dill and eggs into a common mixing bowl.
Step 6. Finale! We season our beauty with mayonnaise, mix and taste. If you want to add more salt, do so. But it seems to me that the saltiness of the fish here is quite enough.
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Enjoy your meal!
Recipe for tuna salad with avocado and egg
What goes with tuna? Fish meat goes well with fresh vegetables, boiled eggs, beans and rice. Goes well with herbs and mustard. The main thing is not to be afraid to experiment!
Ingredients:
- Avocado 1 piece
- Lettuce leaves 100 gr.
- Boiled eggs 3 pcs.
- Canned food one jar
- Cherry tomatoes 5 pcs.
- Olive oil 3 tbsp.
- Lemon juice 1 tsp.
Preparation:
Pre-wash all vegetables
We take the fish out of the jar (drain the liquid first), cut it into not very small slices
We tear the lettuce leaves with our hands, peel and cut the avocado, cut the cherry tomatoes into 4 parts
Mix all these ingredients in a bowl
Season the finished salad with olive oil mixed with lemon juice.
Cut the eggs into 4 pieces and place on top to serve. Bon appetit!
Delicious salad with avocado and tuna without mayonnaise
We bring to your attention a delicious salad with tuna, avocado and egg. The combination is simply divine! This dish deserves special attention on the holiday table. And the products we need are simple and inexpensive. That’s why you can cook it every day.
I highly recommend trying this piece of art for those who haven't yet. I am sure that he will not leave anyone indifferent!
What do you need:
- Canned tuna
- Quail eggs – 6 pcs.
- Cherry tomatoes – 6 pcs.
- Sour cream 20% - 2 tbsp. l.
- Salt, ground pepper to taste
- Lettuce leaves
- Grain mustard - half a tsp.
- Ripe avocado – 1 pc.
Preparation:
Let's start with avocado. Take a sharp knife. We use it to cut the fruit lengthwise, along the pit. Then carefully rotate the 2 halves and separate them from each other. Next, the bone will need to be removed. The peel can be peeled off with a vegetable peeler. Well, or just scrape out the pulp carefully with a spoon.
We say goodbye to the peel and pit. Cut the pulp itself into small cubes. Pour into a bowl where we will knead.
Let's move on to the sauce. To do this, combine sour cream and mustard in a separate bowl.
If you do not have grain mustard, but regular table mustard, then you need to add less of it. After all, hot sauce is not included in our plans. The taste should be piquant and light.
Place this dressing in a bowl with avocado.
Chop the fish into small pieces with a spoon or fork. If you have salad tuna, as in this case, then it already has the desired consistency. We transfer it to the general composition and mix everything.
Wash the cherry tomatoes and dry them to remove moisture. Cut each fruit into halves. If the tomatoes are large, you can cut them into 4 parts.
Boil quail eggs until the yolk is hard. Once the water boils, it takes about 5 minutes. Cool them, peel them and cut the cherry tomatoes into halves in the same way.
Getting ready to serve. In this case, it makes 2 servings. Take clean and water-dried green leaves. Place 1-2 leaves on the bottom of the plates. Place the mixed salad here in a heap.
Place tomatoes and eggs on top nicely.
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All that remains is to add salt to taste. And if desired, you can add a freshly ground mixture of peppers or Italian herbs.
How to make Avocado, Tuna and Cucumber Salad
Prepare the ingredients.
Cut the avocado lengthwise, carefully turn along the cut line, remove the pit.
Peel the avocado, which is easy to do with an ice cream scoop.
Cut the avocado into cubes. Sprinkle with lemon juice.
Dice the cucumber and add to the avocado.
Shred the fish with a fork.
Place tuna on top of cucumber and avocado.
Sprinkle the salad with dill, add slices of boiled egg, and season with olive oil. If you wish, you can add a few cherry tomatoes or just tomato slices. A tasty and healthy salad is ready, and it’s quite filling, I highly recommend it to followers of a healthy diet.
Classic Niçoise of canned tuna with tomatoes and green beans
Rumor has it that the salad has two names - Niçoise or Nice, since this recipe for French cuisine comes from this warm resort town. The dish turns out very bright, tasty and festive. Perfect for those who love nutrition (proper nutrition) and simply maintaining their figure, because it is prepared without mayonnaise.
Recipe ingredients:
Enjoy your meal!
A simple recipe for salad with tuna and Chinese cabbage
Delicate tuna salad is just the dish that is designed to make our diet more varied. Moreover, it successfully combines refreshing cucumber and Chinese cabbage. If you want, you can add canned corn, it will also be very tasty.
I suggest this simple composition. You can adjust it to your liking. However, everything here is already quite balanced. This dish will conquer all tasters, believe me!
Required Products:
- Canned tuna – 1 200 gram can
- Boiled chicken eggs – 4 pcs.
- Medium cucumbers – 2 pcs.
- Dill - a small bunch
- Green onions - a small bunch
- Corn optional
- Mayonnaise to taste
- Salt to taste
- Mustard – 0.5-1 tsp.
- Beijing cabbage – 350-400 gr.
Cooking steps:
We divide the Chinese cabbage into leaves. If the white part is very hard, it is better to cut it off. After washing thoroughly, dry the greens with paper towels so that there is no excess liquid in the salad. Shred the cabbage into thin strips. Place in a mixing bowl.
Boil chicken eggs hard, let them cool, then peel them. We will grate them with a coarse grater directly into the bowl with the cabbage.
Peel the cucumbers. First cut into thin slices and then into strips.
If your greens are young, then you don’t have to peel them. If it is hard and dense, then I strongly advise you to get rid of it.
Transfer them to a common bowl.
Finely chop the onion and dill. We send to the rest of the ingredients.
Fish! Drain the brine from it and transfer the pieces into a separate bowl. Mash it with a fork until you get medium-sized pieces. In general, you can chop it with a knife. But a fork is the most convenient option when it comes to canned food.
Add to a common bowl. Season with a small amount of mayonnaise.
I advise you not to put too much at once. After all, you can easily overdo it with the sauce, and then the dish will be liquid. It’s better to add a little bit, stir, and then add more if necessary.
Salt to taste.
And the important feature of this recipe is a little mustard. It gives the salad a piquant, tantalizing taste. It whets your appetite and simply makes the dish even tastier.
All that remains is to mix it all thoroughly and put it in the refrigerator for at least half an hour.
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There all the ingredients will get to know each other and make friends with each other. The taste will be even more intense, simply bomb!
Salad with tuna, avocado and tomatoes
Ingredients:
- tuna in a can – 235-250 g;
- ripe avocado – 250-300 g;
- red tomato – 240 g;
- sweet bell pepper – 150 g;
- cucumber (exclusively fresh) – 300 g;
- one small onion;
- lettuce leaves - a small bunch;
- dill and salt to taste;
- French mustard – 2 tbsp;
- 2-3 tbsp. sour citrus juice;
- olive or vegetable oil – 50-60 g.
Time costs: 15-20 min.
Calorie content: 135 kcal – 100 g.
Step by step recipe plan:
- All vegetables should be thoroughly washed with water, canned tuna should be removed from the can;
- The avocado must be peeled, the pit removed and the pulp crushed into small cubes;
- Remove the stem from the pepper and cut into the same cubes;
- Chop cucumber and tomato in the same way. If desired, you can peel the vegetables;
- Remove the husks from the onion, cut in half and chop as desired;
- Chop fresh dill and lettuce leaves. The latter can simply be torn;
- Place all the ingredients and tuna in a deep bowl. Top with lemon juice, grainy mustard and butter. Mix very thoroughly so that the improvised sauce is evenly distributed over the tuna and avocado salad.
Read how to cook shrimp on the grill - we offer you several marinade options and step-by-step recipes for cooking seafood.
Delicious chicken breast dishes - read how interesting it is to cook meat.
Read how to prepare a rich, tasty soup from frozen mushrooms here.
“Mimosa” with canned tuna and cheese - step-by-step recipe
Mimosa salad is an integral part of many holiday tables. And it turns out very tasty with this fish. Its incredibly delicate and piquant taste will be appreciated by both household members and guests of the feast.
After I show and tell you how to prepare this delicious dish, you will see for yourself!
What we need:
- Tuna blanched in oil – 1 package (185 g.)
- Onion – 1 head
- Medium size potatoes – 3 pcs.
- Hard cheese – 100 gr.
- Medium carrot – 1 pc.
- Chicken eggs – 3 pcs.
- Mayonnaise – 180 gr.
How to cook:
Carrots, potatoes and eggs need to be boiled. The degree of readiness of vegetables is determined by the knife. Just pierce the fruit, if the knife goes in freely, without crunching, then everything is ready. Eggs need to be hard-boiled. After the water boils, this takes (depending on their size) 10-12 minutes. Then everything cooked needs to be cooled and cleaned.
To form the salad, take a flat plate. You can use an additional cake pan - this will make the dish look more festive.
Place grated potatoes on a coarse grater as the first layer.
Level it with a fork or spatula and compact it a little. Lubricate with mayonnaise.
Mash the tuna with a fork into a paste. Spread it over the potatoes so that the fish takes up the whole layer.
Finely chop the onion using a knife. We transfer it to a sieve, which, in turn, we place over a deep bowl.
This procedure will help the onion get rid of specific bitterness and become more tender and juicy.
We scald it with boiling water. Let it sit over the steam for 10 minutes.
Then scatter the onion evenly onto the fish layer. Coat with sauce.
The next stage is coarsely grated carrots. We mayonnaise it in the same way.
After cleaning, separate the eggs into white and yolk. Using a medium grater, mix the first one onto the carrot layer. Set the yolks aside for now. We'll need them later.
Grind the hard cheese with a fine grater. This will become the next floor. We level and compact well. Coat with mayonnaise.
And finally – finely grated yolks. They, like terry mimosa buds, decorate the salad of the same name. For beauty, you can decorate with sprigs of greenery. But this is optional. In general, the decor can be absolutely anything, or even absent altogether. After all, the dish is still very tasty!
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We put it in the refrigerator to get enough of the sauce for about 2 hours. Some even prepare it the night before the event - and this is a very good idea. After all, then the dish turns out very juicy and rich, much tastier than eating it immediately after cooking.
Don't forget to remove the ring before serving. :)
Salad with avocado, tuna, flax seeds and sesame seeds
Non-standard recipe. Iceberg can be replaced with another type of lettuce if necessary. You will need:
- canned tuna – 1 can;
- iceberg lettuce – ½ piece;
- tomato – 1 pc.;
- avocado – ½ piece;
- eggs – 4 pcs.;
- lemon – 1 pc.;
- oil – 1 tbsp. l.;
- sesame – 1 tbsp. l.;
- flax seeds – 2 tsp.
Place a pan of water on the stove. After boiling, add the eggs and cook in boiling water for no more than 5 minutes. The yolk should remain soft. Transfer to a container with cold water. After cooling, remove the shell and cut each egg into 4 slices.
Vegetables are chopped and mixed with tuna. Avocados are peeled and chopped into cubes. Mix everything with the addition of lemon juice and oil. Before serving, sprinkle with flax and sesame seeds.
Salad with tuna, white beans and cucumber - quick and easy
Tuna goes perfectly with vegetables and legumes. And this is not a secret at all. Now I will share, in my opinion, the ideal salad recipe with this canned fish. It is eaten instantly, because it is very tasty!
The salad is provided without mayonnaise. Therefore, it will definitely be appreciated by connoisseurs of their beautiful figure and healthy eating. Even those who do not adhere to a diet will devour both cheeks.
What we need:
- Tuna in its own juice – 1 can
- Canned beans – 300 gr.
- Red onion - 1 pc.
- Tomatoes – 200 gr.
- Parsley – 10 gr.
Refueling:
- Salt - half a tsp. or to taste
- Ground pepper to taste
- Lemon juice – 1 tbsp. l.
- Olive oil – 3 tbsp. l.
Onion marinade:
- Salt - half a tsp.
- Vinegar – 1 tbsp. l.
- Granulated sugar – 1 tsp.
- Boiling water - about 1 cup
Let's start cooking:
Take one medium-sized onion. In general, you can take the amount of onion to your liking. Depending on how welcome he is in your family. So, we clean the head, cut it into quarters, and then into thin straws.
Transfer it to a bowl with sides. Pour vinegar, add the required amount of sugar and salt. Pour boiling water over until it completely covers the onion. Stir until the grains of sand and vinegar are evenly distributed.
Set aside for half an hour to allow the straws to marinate.
In the meantime, let's get to the rest of the ingredients. Wash the tomatoes, cut them into 2 parts, cut out the crust from the growth of the stalk. Next, chop the tomatoes into small cubes.
Transfer to a large mixing bowl.
Open the can of beans and drain all the liquid. Pour the beans into the bowl with the tomatoes.
Drain all the brine from the canned fish. Mash the pieces with a fork, just a little. There is no need to grate it into porridge, it is important to leave small pieces. We include fish in the dish.
Let's prepare a spicy dressing for our delicacy. Pour the required amount of olive oil into a bowl. Add salt and freshly ground pepper (or a mixture of peppers) here. Add lemon juice. Shake everything thoroughly so that the emulsion becomes homogeneous.
Finely chop the parsley. By the way, you can replace it with cilantro or your other favorite greenfinch.
Place the onion in a bowl, after draining the marinade. Add herbs and our dressing.
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As you may have guessed, all you have to do is stir and you're done! But I still advise letting it sit in the refrigerator for at least half an hour. Then the oil sauce will nourish all the ingredients, and the salad will become even tastier and richer.
Salad with tuna, egg and avocado
A simple and incredibly tasty treat that olive lovers will love. Olives can be replaced with black olives.
Take:
- Avocado – 1 pc.
- Tuna - one can.
- Red onion – ½ pc.
- Canned olives – 50 gr.
- Chicken egg – 5 pcs.
- Oil – 4 large spoons.
- Mustard – 2 small spoons.
- Salt, pepper - to taste.
Preparation:
- Boil the eggs hard. Leave one yolk for the sauce, chop the rest finely.
- Wash the avocado, remove the pit and remove the peel. Cut into cubes.
- Cut the olives into quarters. Divide the onion into thin half rings.
- Use a fork to crush the tuna, distributing it into small pieces.
- Prepare the dressing sauce separately. Grind the yolk into a paste and mix with mustard, butter, salt and pepper.
- Mix the ingredients in a salad bowl and season with the resulting mustard sauce.
- Let the dish brew for a quarter of an hour and help yourself.
Video recipe for canned tuna salad with rice, vegetables and corn
This dish looks very festive, bright, with an incredible array of colors and aromas. And the taste is simply amazing, try it!
In the recipe:
- 200 gr. boiled rice
- 240-300 gr. canned tuna
- 120 gr. corn
- 2 bell peppers
- 60 ml olive oil
- 60 gr. olives or olives
- 8 cherry tomatoes
- 1 onion
- 1 bunch of parsley
- 1 lime or lemon
- salt and pepper - to taste
Today's selection turned out to be very cool! Each salad looks elegant, and the taste is in no way inferior. And the tuna included in the composition will help your body be enriched with beneficial substances and amino acids.
Salad with canned tuna is not only a good addition to lunch, but also a great dish for a holiday. Egg, avocado, Chinese cabbage or cheese are often added to the composition. In general, there are a lot of options.
I will be incredibly glad if you find today’s information useful. Goodbye!
Salad with arugula, tuna and avocado
A light dinner for healthy eaters. Avocados go well with canned tuna, eggs, and arugula. You will need:
- avocado – 1 pc.;
- canned fish – 1 jar;
- eggs – 2 pcs.;
- arugula – 1 bunch.
Soak the arugula in cold water for 5 minutes, remove and place on a wire rack or waffle towel to drain off excess moisture. The fruit is cleaned and ground in a blender to a puree. Boil the eggs in boiling water for 7-8 minutes and place in cold water until cool.
Peel the eggs from their shells and cut them into cubes. Arugula is torn into leaves and twigs. Half of the finished tartlets are filled with fish mixed with eggs. Then, using a pastry syringe, squeeze out the mass with a “cap”. Decorate with arugula sprigs.
Serve in a regular salad bowl, if you do not mash the avocado, but cut it into cubes. Mix everything in one bowl and season with olive oil to taste.
