Preparation time: less than 60 minutes
RECIPE PREPARATION Tuna salad with mayonnaise and tarragon:
Drain the tuna oil, cut the onion very finely, the cabbage, the tarragon and chop lightly. Mix the ingredients, add mayonnaise and lemon juice, salt and pepper to taste. Serve with toast over which we pass while hot with a clove of garlic ......... good appetite !!!
If you like it, share it with your friends!
2 cans of crushed tuna in oil (260g)
1 can of corn (280g)
1 medium onion
3 hard boiled eggs
Salt, pepper to taste
3 tablespoons sour cream
1 teaspoon mustard
1 egg yolk or raw
A pinch of salt
Olives, cherry tomatoes and lettuce for decoration
Method of preparation:
In a saucepan, put salted water and boil 3 eggs. Let them boil until they become hard, about 5 minutes, after they have boiled, peel them and leave them to cool.
In a saucepan we put water and salt and add the pasta that we leave to boil for 10 minutes, or according to preferences, if we want them hotter or more cooked. After we take them off the fire, we put them in a strainer and put them under a stream of cold water, after which we let them drain.
Remove the corn from the can and pass it under a stream of water and then let it drain in a strainer.
Remove the crushed tuna from the cans and put it in a strainer to drain the oil.
Peel an onion and cut it into small pieces.
To prepare the mayonnaise, put in a bowl 1 teaspoon of mustard, 1 egg yolk and a pinch of salt. Mix with a wooden spoon, then pour oil little by little and mix quickly in one direction, until you get the desired amount of mayonnaise.
Put 3 tablespoons of sour cream over the mayonnaise obtained and mix until it is completely incorporated.
When we have all the ingredients ready, we can start mixing them to get the salad. In a bowl put the previously drained pasta, tuna, corn, onion and mayonnaise and then mix everything until incorporated. Then add 2 eggs out of the three boiled eggs - 1 egg is kept for salad decoration & # 8211 which we previously cut into thin slices, mix again and season with salt and pepper to taste.
After we have mixed all the ingredients, we put the tuna salad on a flat plate on which we can also put lettuce leaves, and on top we sprinkle black olives, cherry tomatoes cut into quarters and slices of boiled egg.
Mimosa salad with tuna and vegetables
Mimosa salad is originally a Russian salad made with tuna, vegetables, eggs, cheese. You may be surprised by the combination of fish and cheese. In the Mediterranean diet this association is never made. But Russian cuisine allows this without problems.
This salad, so well known now, was created in the 1970s when the communist regime in Russia lacked many products and the housewives were somehow forced to find solutions, replacing the ingredients in the classic recipes with what they had at hand.
Mimosa salad, which is said to be inspired by its famous smile "beef salad" and is present on the holiday tables of our neighbors and for some time we took over the idea and began to make room in the menus along with the other festive appetizers.
So I also prepared it in its traditional version, that is, with fish. There is also the version with ham, which I haven't tried yet, but which, I'm sure, is just as tasty. I have to tell you that the fish / cheese combination is not bad at all. I really liked this one Mimosa salad and I will definitely include it in the holiday menu.
Its preparation is very simple and very similar to the way beef salad and shrimp salad are prepared. In fact, it is also said about Mimoza salad that she is the "little sister" of the Russian beet and fish salad known as the "shuba salad".
We need boiled potatoes and carrots, some eggs, a can of tuna, cheese, a little onion and some mayonnaise. Ingredients that we will not mix with each other as in beef salad but we will place them in layers like in shuba salad. Simple, effective, easy to make and tasty.
Light mayonnaise and related potato salad
Normally it would have been to call it "light mayonnaise" or "weak mayonnaise", but this would have given rise to interpretations: easy, as in “Easy to do"?, LOW, as in “of LOW quality"? That's why I told him "light mayonnaise”, In order to understand, undoubtedly, the whole Romanian.
Although the mayonnaises made “to the minute” with the mixer, made of whole eggs (ie egg white + egg yolk, not the shell) are now in vogue, I remained a tribute to the classic mayonnaise, sprinkled with boiled and raw egg yolks, in equal proportions, mixed by hand with a spoon. As Mick Jagger would say, "old habits die hard."
Mayonnaise or “ready-made” mayonnaise sauces, more or less light, with or without various additions of garlic, tarragon, etc., are now commercially available on all roads. Sometimes I still use them, either for convenience or lack of time, but still homemade mayonnaise remains the basis.
One light mayonnaise, part of the vegetable oil is replaced with a product with less fat, yogurt, for example. I replaced about half of the required amount of oil (usually about 200-250 mL of oil is used for each egg yolk) with 150 g of Greek yogurt, with 10% fat. If you don't think it's light enough, you also have Greek yogurt from Olympus with 2% or even 0% fat.
What do you need?
- 1 raw egg yolk
- 1 hard boiled egg yolk (5 - 6 min)
- 1 tablespoon mustard
- 1 teaspoon lemon juice
- 1 pinch of salt
- 150 - 200 mL vegetable oil (preferably sunflower)
- 150 g Greek yogurt.
(all ingredients must be brought to the same temperature beforehand: 20 - 25 ˚C)
How do you proceed?
Crush the boiled egg yolk and mix it with the raw egg yolk, mustard, salt and lemon juice.
Gradually add the oil, stirring constantly. Add a new portion of oil only after the initially added oil is perfectly incorporated and the incipient mayonnaise is homogeneous.
Then add the yogurt and stir until completely incorporated. then match the final taste with salt, lemon juice or mustard (if applicable).
Such a light mayonnaise can be used in almost any preparation you usually make with classic mayonnaise. I used it in a classic beef salad (ie prepared with beef):
as well as in a potato salad, the method of preparation of which can be found here.
Have fun and see you healthy again!
Ingredients for the cauliflower salad recipe with mayonnaise
- -1 kg cauliflower
- -1 yolk
- -1 head of garlic
- -1 teaspoon of mustard
- -1 small Greek yogurt
- -300 ml oil
Method of preparation
We put a pot of water on the fire.
Add a tablespoon of salt. We unwrap the cauliflower in bunches. When the water boils, bring it to a boil and leave it for about 7-8 minutes. We take it out of the water and let it cool in a strainer, to drain the excess water.
Peel the garlic, grind it and add it to a bowl together with the yolk and mustard. Mix well and gradually incorporate the oil and thus obtain mayonnaise. Put the yogurt over this and mix them well. Season with salt. Chop the cauliflower on a food processor or with a knife and add it over the mayonnaise. We mix well and we sit at the table to eat, because you can't resist what goodness it is.
The recipe and the pictures belong to Ionela Luminita Streza and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.
How to Make Tuna and Avocado Salad & # 8211 Best Tips & Tricks
1. What we put in the tuna salad
I wanted it to be a healthy, fresh and simple food, so I made this tuna salad with avocado, chopped vegetables, a little lemon juice and olive oil. But there are many other ingredients that would go well in this avocado and tuna salad and here are some of my favorites:
I must mention here that if you add the above ingredients, there will no longer be a Keto, Paleo, Whole30, or gluten-free recipe.
Now let's move on and see how you can adapt this tuna and avocado salad recipe to your tastes.
2. How to adapt the salad to your tastes
If you do not follow a specific diet, you can add any of the ingredients mentioned above. In addition, you can use any of your favorite vegetables and the dressing you like best. I recommend you try the dressing I used in this pasta salad. I'm sure you'll like it.
And here are some vegetables that would go well in this avocado and tuna salad (other than the ones I used):
- Varza Kale
- Cut carrots
- Sweet potatoes
In addition to these vegetables, you can also add the fruits you like:
- Dried apricots
You can also add shrimp or crispy bacon to make it even more nutritious.
3. How to make meal-planning with avocado and tuna salad
Aside from being Keto, Paleo and Whole30, this avocado and tuna salad is also perfect for meal-planning. And the best solution to keep salad for meal planning is in an airtight jar.
Start by adding the liquids (lemon juice and oil), avocado and then the rest of the ingredients. Make sure the lettuce leaves are the last ones you put in the jar.
In this way, the avocado will stay fresh and green because it is covered in lemon juice, and the salad leaves remain crispy and fresh because it does not come into contact with liquids.
And when you want to serve the salad, shake the jar and serve it directly from it, or you can pour it into a bowl.
It should be mentioned that the salad lasts in the fridge for a maximum of 3 days, although I am sure you will eat it much earlier.
I know many of you are wondering if I can freeze tuna and avocado salad, so I'll answer that question right away.
4. Can tuna and avocado salad be frozen?
You can freeze avocado salad and tuna as long as it does not contain mayonnaise, dressing or fresh vegetables. The mayonnaise can be cut and the vegetables will soften.
Therefore, you can freeze it only if it is very simple and contains ingredients such as tuna, corn, beans, pasta and cabbage. But otherwise, it's not a good idea.
And even if this avocado and tuna salad does not contain mayonnaise, I still do not recommend freezing it because it is not needed. As I said, it only takes 15 minutes to make it and you can keep it in the fridge for up to 3 days.
Moreover, it would lose all the freshness and flavor that make it the best tuna and avocado salad.
And now let's move on to the last piece of advice for today.
5. What can you choose
Canned tuna is one of the fastest forms of protein. It is ready prepared so it is very easy to use in a healthy food or snack.
In addition, it is an important source of Omega 3 fatty acids especially DHA and EPA, which reduce inflammation and help prevent heart disease.
But not all types of canned tuna are the same. I recommend you choose one that contains wild tuna and not farmed. That's because farmed tuna doesn't have as many nutrients and is usually treated with antibiotics to prevent infections or disease.
Also, check if the canning has the MSC certificate for sustainable fishing. This means that the canning company respects sustainable fishing practices that ensure that we will have tuna for future generations.
Last but not least, check the ingredients list carefully. Always choose cans that contain only tuna, oil / spring water, salt and spices. That should be EVERYTHING! No hard-to-read additives or ingredients.
If you are on a low fat diet, then tuna in spring water is the best choice. I usually prefer the one in olive oil, because I like its texture which is more tender than the tuna in water. I always drain the oil and sometimes I don't even put any more oil in the salad.
That was all for today. These were all the tricks you need to know to make this salad.
Now it's time to get to work, then take a picture and post it on Instagram using the @theblondelish tag, so I can see how it turned out for you.
And if you liked this video recipe and want to see other similar ones, please subscribe to my YouTube channel.
Salad & # 8220fake & # 8221 vegan tone & # 8211
Crowded days require smart solutions. In the modern society we live in, it often happens that we do not have time for recipes that require a lot of preparation, boiling and cooking. And while I'm an activist for slowing down and keeping time for the things that matter, I know that having busier times is inevitable.
So, it's not a shame if maybe today you don't feel like it or you don't have time for that long cooked dinner. And if today is one of those days for you, you have arrived at the right place, because I have the solution! I will share with you a really wonderful and tasty recipe for tuna salad & rdquofalsa & rdquo. & # 128578
I call it & ldquofalsa & rdquo because it is, of course, vegan. And it is a success! I really like this recipe because it is so convenient. All ingredients are easy to obtain and everything will be ready in less than 20 minutes, maximum!
All you need to do is a quick walk to the kitchen and in two steps and three moves you will get a super tasty salad that will satisfy your cravings for a quick lunch, breakfast or dinner! As the name suggests, this recipe does not contain meat. Instead we will use chickpeas!
A classic tuna salad has two main ingredients: tuna (but in our case chickpeas) and mayonnaise. But many other ingredients have become commonplace. Parsley, celery, and spices onion are among the most frequently added ingredients. Today I will show you my favorite mix of ingredients and toppings.
But if you don't have exactly the same ingredients in the kitchen, don't worry! No need to look for another meal idea or hurry to the supermarket. Two words: adapt and improvise! One of the things I like most about this dish is its versatility and, as long as you have the two main ingredients (plus flaxseed oil, which will give you the wonderful taste of fish), you are ready to cook!
Now a little about the history of this classic dish! I'm sure you are already familiar with it and have tried it in various versions. But have you ever wondered how it became so popular? Well, find out that he has a very interesting story! & # 128578
Did you know that history sandwich with tuna salad is closely linked to women's & hellip emancipation? This is true! Unlike today, people back then were really against wasting any food. Any leftovers, whether chicken, fish or ham, were mixed with mayonnaise and served on a piece of bread or salad.
At first, the fish chosen for this leftover salad was its trout salmon. Most of them American they didn't know about the tone yet. Then, towards the end of the 19th century, women began to spend more time in public places, such as museums or shops.
Social conventions still forbade women to dine in the same salons as men, so special restaurants were opened for new customers. And these served the women the same things that they did to one another at home: salads.
When women began to hold public office, lunch canteens began serving fish salads. And to make the process even faster, they came up with the idea of serving salads between two slices of bread. Then, canned tuna was introduced in the early twentieth century.
Tasty and affordable, it has spread widely. Now, restaurants could skip the whole fish cooking process and serve tuna straight from the can. And so tuna salad has become a classic meal! Of course, we can quickly move forward a few more decades & hellip when the wave of vegan food took off. And tuna salad has become & hellip salad & ldquofalsa & tuna rdquo & ndash with chickpeas instead of tuna!
I am sure you will really enjoy this recipe. It retains the texture and versatility of the classic dish that we all love. You can serve it at home as a quick lunch, pack it for work or prepare it for dinner.
It is the kind of food that everyone will appreciate. In addition, it is super healthy and there are so many ways to serve it. You can make a sandwich, you can serve it on a salad, or you can serve it as a side dish with a main course. In any case, you will not regret the choice, I promise! & # 128578
That being said, let's go to the kitchen and make this dish a reality. Follow my instructions and everything will turn out great & ndash is a recipe that can not be missed! If you decide to try this recipe, don't forget to leave me a comment and tell me how everything went, I would love to hear how it turned out!
How to make tuna salad with corn?
For this recipe salad of tuna with corn you don't need too many ingredients.
Preserve it in crushed tuna in oil
It preserves a little corn
A tablespoon of lemon juice
7-8 seedless black olives
How to make tuna salad with pasta and corn & # 8211 Best Tips & Tricks
1. Use your favorite pasta
I made this tuna salad with feathers, but you can change them with your favorite pasta. And here are some good ideas you can try:
And if you want to make it really healthy, you can choose wholemeal and gluten-free pasta.
2. Change the vegetables to your favorites
The tuna salad I made contains corn, olives, capers, tomatoes and arugula, and I have to tell you it's a super delish.
But I know that we all like different tastes and flavors, and the best part is that this salad is very easy to adapt.
Instead of arugula you can add lettuce, iceberg or baby spinach.
If you don't like tuna salad with corn or tomatoes, you can make it with cucumbers, bell peppers, grated carrots, avocado, beets, pumpkin & # 8230 or any other vegetable you like.
3. Can be used in meal prep
You can make a larger quantity in advance, then cover it and put it in the fridge, but without putting the dressing on it. It can be kept in the refrigerator for up to 2 days and the dressing must be added only before consuming it.
If you want to make meal prep for more than 2 days then make the dressing and keep it in a jar with a lid for up to 5 days (in the fridge).
Then, cook the pasta and put them in a saucepan after which you can keep them in the fridge for up to 5 days. Remember to mix them with a little olive oil after cooking so that they do not dry out.
Before serving, cut the vegetables and then mix all the ingredients together and that's it.
Can you believe how simple it is to make such a healthy and delicious salad?
4. You can even change the dressing
If you want to change the dressing, try one based on yogurt or mustard, and these would be some good ideas: mustard and honey dressing, Greek yogurt, or lemon and mustard.
Any of them will fit perfectly in the tuna salad.
At the end, I will make a summary of the most important points that you must keep in mind if you want to make the best tuna salad:
- Use any kind of short pasta, such as: fusilli, farfalle, gemelli, conchiglie.
- You can make tuna salad with your favorite vegetables, such as: corn, tomatoes, cucumbers, bell peppers, carrots, avocados, beets, zucchini.
- You can use salad to make meal prep, but remember to keep the ingredients separate (dressing, pasta and vegetables) and mix them only before serving.
- If you want to change the dressing then try one based on yogurt or mustard.
And now that you have all the necessary information, it's time to show you how to make tuna salad with pasta and corn.
Ah, and if you do, please tell me what you think, okay?
And one more thing, what is your favorite salad?
If you liked this video recipe and would like to see more, please subscribe to my YouTube Channel.
Potato salad with tarragon and salads
Tarragon is one of the right ingredients next to lamb. Here it takes place in a warm salad with fresh spring flavors.
If you use new potatoes, wash them well and cut them in half, then boil them in salted water over high heat until soft. If you use regular potatoes, boil them in their skins. After they have boiled in the cleaners and cut them in half.
Put the potatoes in a bowl, add the vinegar, chopped asparagus, tarragon, salt and pepper to taste.
Mix well and then add mayonnaise. Stir again to incorporate.
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