Classic salad with canned tuna and egg
Origin of the recipe
To complement the sophisticated and complex dishes of the New Year's feast, we offer a simple, quick-to-prepare, and delicious tuna salad! Tuna is a wonderful fish in every way, and it has been consumed as a food since ancient times and continues to this day. Tuna was first caught by the ancient Greeks, who gave it the name thynō, which translates as "to throw" or "to hurl." The fish's red flesh resembles beef, which is why French chefs call it "sea veal." Tuna dishes are popular all over the world (although slightly more so in Asia). The benefits of tuna have been proven by numerous studies: it is a dietary product and is recommended for inclusion in weight-loss menus; it has a beneficial effect on the nervous, cardiovascular, skeletal, and reproductive systems; has a positive effect on brain function; improves the appearance and condition of hair and skin; strengthens the immune system; normalizes metabolism and is an excellent cholesterol breaker.
What do you need for cooking?
Ingredients
-
Cucumber
-
Boiled eggs
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Canned tuna in its own juice
-
Mayonnaise
-
Green
Kitchen utensils
- Knife
- Bowl
- Spoon
The salad prepared according to this recipe is suitable for those on a low-carb diet, as it does not contain carbohydrates.
Step-by-step recipe
Step 1:
Peel the cucumber. Cut into small cubes.
Step 2:
Cut the chicken eggs.
Step 3:
Mash the tuna into small pieces or fibers.
Step 4:
Mix with mayonnaise.
Step 5:
Place on a plate.
Cooking tips
The fish must first be removed from the can and excess liquid must be drained.
It’s interesting to arrange the salad in individual transparent bowls to create “tuna on ice.”
You can also roll the finished dish into lettuce leaves before serving.
If you're not on a diet, garnish the salad with fish and onion crackers.
