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Tuna salad

Tuna salad


Light, but very tasty and filling!

  • 1 green salad
  • 1 box of tuna
  • 2 eggs
  • 3-4 tomatoes
  • 1/2 cucumber
  • 100 g boiled corn kernels
  • 100 g seedless olives
  • 1 onion
  • juice of 1 lemon
  • salt
  • basil

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Tuna salad:

First we boil eggs.

Chop the lettuce and place it on the bottom of the bowl. Add chopped tomatoes and cucumbers, chopped onion slices and corn kernels.

Then put the olives, boiled eggs peeled and cut into 4 or 6. Finally add the tuna.

We make the dressing from the juice of 1 lemon, salt and sugar to taste. Put the dressing on top of the salad and sprinkle dried basil on top.


Tuna and lentil salad

1. Drain 2 tablespoons of canned olive oil and add them to the olive oil and lemon or lime juice in a large bowl. Mix them.

2. Add the onion, garlic, cumin and then the lentils, stirring gently. Cover and leave for 30 minutes for the flavors to blend.

3. Add the chopped tomatoes, tuna and chopped parsley. Mix and garnish with parsley leaves.

4. Serve this tuna and lentil salad with crispy bread, if you prefer.

200g canned tuna pieces in olive oil, good quality
3 tablespoons olive oil
2 tablespoons lemon or lime juice
1 red onion, cleaned and cut thin
1 clove of garlic, cleaned and ground
1/2 teaspoon of cumin ground or fried cumin seeds
410g canned lentils, washed and dried
2 tomatoes in broth, cut thinly
4 tablespoons chopped parsley
salt and freshly ground black pepper


Tuna couscous salad

What do I put in the tuna couscous salad? First couscous SanoVita, which is prepared in 5-7 minutes. Pretty fast, right? I put the boiled water in the bowl in which I added couscous, salt and very little oil and leave it covered for 5-7 minutes or until all the water is absorbed. The proportions of water and couscous are 1 to 1, or at most 1 to 1.5. This means that I put the same amount of couscous and water or if I want the couscous to be wet I increase the amount of water by another half. Because I prepare it quite often, I stopped measuring the quantities, I put enough water on it to cover it and a little more.

While the couscous is cooking on its own, I chop a few vegetables that I consider the ideal pair for fish: green onions (but a red onion works), parsley and dill. Spices? Salt, pepper and lemon juice in abundance, but also to taste. This time I don't add any more oil, the canned tuna is in oil and no matter how hard I tried to drain the tuna, there was still something left, enough to combine well with all the ingredients in the salad. But if you use canned tuna in water, you can add a drop of olive oil at the end, it will perfectly complement the salad.

Couscous salad

I think it's the last tuna couscous salad this week. We're taking a break, but we'll be back to it for sure. The appetite is great and the summer long.


Tuna salad with baked potatoes

Today we have as a main course tuna salad with corn, tomatoes and green onions. Because fish and lemon go well together, I flavored the salad with lemon juice. But that's not all. We will serve the salad with baked potatoes, which you have seasoned well beforehand. So at the table!


BENEFITS

As I said at the beginning, tuna is one of the most recommended foods when you want to keep a diet due to the nutrients it contains, being rich in vitamins and minerals. Consumption of tuna helps to strengthen the immune system and reduces the risk of cardiovascular disease.

Tomatoes are an excellent source of vitamin A, C, K, folic acid and potassium. They also provide thiamine, niacin, vitamin B6, magnesium, phosphorus and copper, all necessary for a harmonious state of health. Among the benefits of eating tomatoes we can list maintaining healthy skin, reducing the risk of cancer, regulating blood sugar levels, maintaining healthy hair or reducing the intensity of chronic pain.

Corn is rich in antioxidants, vitamins, minerals and fiber. It provides many B vitamins (B1, B3, B5, B6), minerals such as phosphorus, iron, magnesium. Consumption of corn helps to strengthen the immune system and helps to improve vision.


BENEFITS

As I said at the beginning, tuna is one of the most recommended foods when you want to keep a diet due to the nutrients it contains, being rich in vitamins and minerals. Consumption of tuna helps to strengthen the immune system and reduces the risk of cardiovascular disease.

Tomatoes are an excellent source of vitamin A, C, K, folic acid and potassium. They also provide thiamine, niacin, vitamin B6, magnesium, phosphorus and copper, all necessary for a harmonious state of health. Among the benefits of eating tomatoes we can list maintaining healthy skin, reducing the risk of cancer, regulating blood sugar levels, maintaining healthy hair or reducing the intensity of chronic pain.

Corn is rich in antioxidants, vitamins, minerals and fiber. It provides many B vitamins (B1, B3, B5, B6), minerals such as phosphorus, iron, magnesium. Consumption of corn helps to strengthen the immune system and helps to improve vision.


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
  • Cabbage
  • arugula
  • Cauliflower
  • Sweet potatoes
  • Radish
  • Broccoli
  • Beet

In addition to these vegetables, you can also add the fruits you like:

  • Strawberries
  • Grapes
  • Mango
  • Dried apricots
  • Pomegranate
  • apples
  • tangerines

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. Which canned tuna to 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 others like it, please subscribe to my YouTube channel.


Tuna salad - Recipes

An easy salad to prepare, like all other salads!

The tuna used is usually pre-boiled or canned in its own sauce or oil.

Usually boiled eggs and mayonnaise are used in tuna salad, but today I will create my own tuna salad. :)

Because I strongly believe that there are no rules in the kitchen (I don't mean hygiene rules and the basis of the kitchen, there are those: p), better said in recipes and that everything is related to everyone's taste!

I look forward to you telling me what you think of my tuna salad recipe. :)

QUINTESSENCE:

  • iceberg lettuce - a piece
  • canned tuna pieces in own juice - 2 pieces (320 g)
  • tomatoes - 3 pieces
  • red onion - a piece
  • capers - 3 tbsp
  • sweet corn kernels - 4 tbsp
  • black olive slices - 4 tbsp
  • red onion sprouts - 25 g (2 tbsp)
  • radish seeds - 25 g (2 tablespoons)
  • olive oil - 50 ml
  • fresh lemon juice - 2-3 tablespoons
  • white pepper - a powder
  • salt - to taste

ALCHEMY:

Wash the tomatoes and lettuce leaves well and let them drain.

If we use tuna in oil, we no longer use olive oil. If we use oil in our own juice, drain the juice with a strainer.

Cut iceberg lettuce into strips, tomatoes can be cut into thin strips or cubes, according to preference.

Peel an onion, wash it and cut it into cubes.

In a large bowl, mix the chopped and chopped ingredients, corn kernels, olive slices, capers, lemon juice… sprinkle salt and pepper to taste, add tuna, onion and radish sprouts.

Flawless ALCHEMY…

Divine enjoyment for all!

Flawless ALCHEMY…)

Divine enjoyment for all!


BENEFITS

As I said at the beginning, tuna is one of the most recommended foods when you want to keep a diet due to the nutrients it contains, being rich in vitamins and minerals. Consumption of tuna helps to strengthen the immune system and reduces the risk of cardiovascular disease.

Tomatoes are an excellent source of vitamin A, C, K, folic acid and potassium. They also provide thiamine, niacin, vitamin B6, magnesium, phosphorus and copper, all necessary for a harmonious state of health. Among the benefits of eating tomatoes we can list maintaining healthy skin, reducing the risk of cancer, regulating blood sugar levels, maintaining healthy hair or reducing the intensity of chronic pain.

Corn is rich in antioxidants, vitamins, minerals and fiber. It provides many B vitamins (B1, B3, B5, B6), minerals such as phosphorus, iron, magnesium. Consumption of corn helps to strengthen the immune system and helps to improve vision.


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
  • Cabbage
  • arugula
  • Cauliflower
  • Sweet potatoes
  • Radish
  • Broccoli
  • Beet

In addition to these vegetables, you can also add the fruits you like:

  • Strawberries
  • Grapes
  • Mango
  • Dried apricots
  • Pomegranate
  • apples
  • tangerines

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.


MEXICAN TONE SALAD WITH AVOCADO

I chose to prepare this Mexican tuna salad with avocado for a full, tasty and healthy breakfast. It is a simple, quick and very easy to prepare recipe.

It can also be an idea for an elegant appetizer or a cold snack, you can take the salad in a jar for the package at the office.

Avocado is one of the healthiest fruits, its consumption bringing many benefits to the body. It is rich in protein, healthy fats, minerals and vitamins, folic acid, lutein and antioxidants. It can be easily integrated into various recipes, most often in salads or sauces or creams.

But the star of this salad is the tuna from John West canned fish that I received from Nordic Food to test.

You can also buy them online from the website https://online.nordicshops.ro/johnwest/ with a discount of 25%, for any product, one time / customer, in period November 15 - December 31, 2020, using code JohnWest25.

Moreover, you can register in the national campaign with super prizes & # 8220Embark on the Awards Adventure with John West & # 8221 which takes place during the period 15 Nov.-10 Jan. 2021 if you click here: https://online.nordicshops.ro/johnwest/

Canned fish brand John West is one of the largest producers in the world. They are known for their delicious canned tuna, salmon, mackerel, sardines, herring and seafood.

I liked the company's concern for the taste and quality of the products, made according to healthy recipes, but also the company's policy related to sustainable fishing standards (the company is certified & # 8220Dolphin Safe & # 8221 and can follow the source of the raw material).

#JohnWest is a leader in the canned fish markets in the UK, Ireland and the Netherlands.

In the world premiere, John West launched in 2009 NO Drain Tuna (drained tuna), in which you can find juicy tuna, but which leaves no dirt behind, the infusions of juicy and delicate JohnWest tuna with carefully selected spices and olive oil, but also a combination of flavors and No Drain (drained) packed in a new box with a lid that can be closed again after opening.

Coming back to Mexican tuna salad with avocado I would like to tell you that I have used black beans, corn kernels and the pulp of some cherry tomatoes. For extra flavor I seasoned with dried oregano, cumin, a few chives leaves (but you can choose green onions or red onions) and hot pepper flakes.

I got a quick, nutritious and tasty recipe, which I will redo in the summer, when I don't want to turn on the stove, but also during the periods when fasting allows & # 8220 release to fish & # 8221.

And, because sMexican tuna with avocado to look beautiful I chose to put it in avocado peels.

If I made you want a good and delicious tuna salad recipe, I invite you to prepare it too.

I leave below the list of ingredients and how to prepare Mexican avocado tuna salad presented step by step:

INGREDIENT:

1 can tuna pieces in sunflower oil -145 g or in

100 g boiled black beans

50 g boiled corn kernels

4 strands of chives or 2 green onion leaves or 1/4 small red onion

1/2 teaspoon dried oregano

1/4 teaspoon hot pepper flakes

a few sprigs of coriander or green parsley

I drained the black beans and corn and put them in a bowl. I cut the tomatoes and chopped them into cubes, removing their pulp.

I cut the avocado in half lengthwise, I removed the seeds with a knife, then with the same knife I cut the core into medium to small cubes. I took out the avocado cubes and put them in the bowl. I poured lemon juice over the avocado to prevent its oxidation.

I seasoned with salt, freshly ground pepper, oregano, cumin and hot pepper flakes, then I added the four strands of chives and finely chopped parsley, then I mixed the composition. If you like coriander, you can use it instead of parsley.

I added the tuna and a little of the canned oil.

I mixed until the composition was homogenous, then I filled the avocado peels.