Sea salad with canned beans and tuna. Salad with canned tuna and beans

Good afternoon friends! I would like to offer you a salad with canned tuna. An excellent thing, I must tell you. Tasty, aesthetic, not boring. This is exactly the case when you can show off your culinary skills and treat yourself to a haute cuisine dish.

Having a couple of cans of canned tuna in stock means being always prepared. Literally in 10 minutes. You can prepare a light vegetable salad. Or you can decide on the famous Niçoise, to impress everyone with French cuisine.

Make this salad and you will fall in love with it as much as I do. For the first time, a recipe with step-by-step photos will help you. And then you will improvise at your own discretion. The cooking technology will allow your culinary imagination to unfold to its fullest.

So, tuna salads - from the simplest option to more complex compositions.

Tuna and tomato salad is a great dinner idea. It’s so nice to feed your loved ones something tasty and original. Is not it?

Then we’ll quickly put together a grocery kit

Canned tuna (185 g)
One egg
Cherry tomatoes 6 pcs.
Lettuce leaves 3 – 4 pcs.
One cucumber
A pinch of salt

And for refueling you need to prepare

Olive oil 30 gr.
Mustard 5 gr.
Lemon juice 15 ml.
A pinch of sesame
A pinch of sugar.

What can you say about the products?

If you don't have cherry tomatoes on hand, replace them with other tomatoes. Preferably meaty and not very sour varieties.
Chinese cabbage can play the role of salad leaves wonderfully.
You must be sure that the peel of the cucumbers is not bitter. Otherwise, it must be removed.
A chicken egg can be replaced with two or three quail eggs, cutting them into 2 parts.

The salad has a light, airy structure. Therefore, it is better to serve it in a large salad bowl.

Let's start cooking

Immediately put on the water and boil the hard-boiled egg.
Wash the lettuce leaves thoroughly and place them on a paper towel to dry.
Now let's get to the refueling. To do this you need to combine all the ingredients. Stir well so that the sugar and mustard dissolve in the total mass. While we are chopping the vegetables, the dressing will infuse a little.
Remove the stems from the cucumbers and cut them into half rings.
Considering the size of the tomato, divide it into 2 or 4 parts.
Cut the eggs into large cubes or slices.
Tear the dry lettuce leaves with your hands and put them in a salad bowl.
We will also place all the chopped products there.
Open a can of canned food and add liquid.
Flatten the fish with a fork and place it in a salad bowl.
Now pour the dressing over the ingredients, add a little salt, and mix gently.

To enhance the dinner experience, place the salad with tuna and tomatoes in beautiful portioned plates. Yes, you can’t do without a glass of dry white wine! Have a nice evening and bon appetie!

How to make salad with tuna and canned beans

Salad with tuna and canned beans can be classified as a quick and satisfying snack. All ingredients are delicious on their own. And in the salad, their wonderful combination, emphasized by lettuce onions, delights.

A simple and worthy recipe that you should definitely take note of. It will help out more than once, I know that for sure. After all, the dish is prepared in a matter of minutes.

Ingredients

Canned white beans - 1 can
Canned tuna - 1 can
Half a medium red onion
Half a lemon
A little vegetable oil for dressing (2 - 3 tablespoons)
Salt and ground black pepper to taste.

How to cook

Serve the appetizer with black bread. Enjoy!

Salad with canned tuna and croutons

Nowadays, a mayonnaise-free lifestyle is popular. That's why this salad with canned tuna is on point. It is decorated with crackers and olives. It's delicious, it's terrible! This is exactly how my household jokingly characterizes him.

To prepare this delicious dish you will need

Chicken eggs – 2 pcs.
Bunch of lettuce
Can of pitted olives
red onion
Canned tuna (160 gr.)
Packet of crackers
Olive oil for dressing – 2 – 3 tbsp.
Salt to your taste
Lemon juice (optional).

Preparing the dish

The treat is ready. Eat for your health!

About the crackers

Add croutons just before serving.
Homemade crackers will look much better in the finished product.

To do this, make a dressing of olive oil and pieces of garlic. Let it sit for an hour to an hour and a half (of course, it can be longer). Then fry the sliced pieces of white bread or loaf in this dressing. Be sure to remove the garlic cloves from the oil before frying.

Remove excess fat from the fried croutons on a paper towel.

Vegetable salad with canned tuna

Tuna will decorate any vegetable gathering. Makes it nutritious and satisfying.

Preparing a grocery basket

Can of canned tuna
Cherry tomatoes 5-6 pcs. (other varieties are also possible)
Two hard-boiled chicken eggs
Onion
A large cucumber, or a couple of small ones
A small bunch of lettuce (100 grams)
A little parsley
Olive oil – 2 tbsp.
Salt and pepper to taste.

Preparing the salad

A light and satisfying snack is ready. You can enjoy fish and vegetable abundance.

Salad with canned tuna. Recipe with tomatoes and beans

I have already emphasized that the combination of beans and tuna works culinary wonders. Hence there are many recipes using these ingredients. I have another wonderful recipe in my collection - salad with tuna and boiled beans.

There are a lot of greens, tomatoes, pickled onions. An exceptionally tasty salad, which is not a sin to put on a holiday table, which is what I do all the time. It looks great and sells like crazy.

What you need to prepare for 5 servings

Two cans of canned tuna (I took 2, 130 g each)
Half a faceted glass of white beans
Cherry tomatoes 250 gr.
Red onion (slightly larger than medium)
Bunch of parsley

For refueling

White wine vinegar 1.5 tbsp.
Olive oil 2 tbsp.
A tablespoon of lemon juice
Pepper mixtures to taste
Sugar half a teaspoon
Salt a quarter teaspoon

Cooking process

If you have 15 – 20 min. for infusion, this is very good. During this time, the dressing will combine all the ingredients into a single whole. And I guarantee you that you won’t be able to pull even those who aren’t particularly fond of fish by the ears.

What else would you like to note?

If you don't have white beans, use red beans. It will be good too, the salad will be more fun.
If you don't have wine vinegar in the house, add more lemon juice to the dressing. You can replace wine vinegar with balsamic vinegar.

Salad Niçoise from canned tuna

Now let's master French cuisine. Let's prepare the famous Niçoise - a bright, rich and incredibly tasty salad. The hardest part about preparing it is gathering the ingredients. You always forget something and have to run to the store again. And it cooks extremely quickly and is a decoration for any table.

Set of products for 2 servings

Chicken eggs – 2 pcs.
Lettuce leaves – 50 gr. (It will be very good if you use any mix. For example, lettuce, iceberg, arugula)
Sweet red pepper
String beans – 100 gr. (you can use both frozen and fresh)
Cherry tomatoes – 100 gr.
Canned tuna – 100 gr.
Anchovies – 20 gr.
Pitted olives – 20 gr.
Olive oil – 30 gr.
Garlic clove
Lemon juice – 20 ml.
Salt and pepper to taste.

Step-by-step preparation

The salad is ready to surprise and delight guests.
I would be glad if the proposed recipes are transferred to your notebook.

Step 1: Prepare the beans.

Open a can of canned beans and, holding the metal lid with your palm, drain the excess liquid into the sink. You can also use a tablespoon for convenience, the main thing is not to let the beans leave the jar after the water.

Step 2: Prepare the canned tuna.

Just like the can of white beans, open the can of tuna and drain the oil. Mash the tuna meat into medium-sized pieces. It's best to do this with a fork.

Step 3: Prepare the onion.

Remove the skin from the onion and cut off the ends. If your onion has a very tart smell or taste, then it is best to scald it with boiling water before cooking. For this dish, it is best to chop this vegetable into small cubes.

Step 4: Prepare the parsley.

Rinse the greens with warm water and place in a colander. After washing, shake off excess moisture, cut off unnecessary stems, and chop the leaves into small pieces.

Step 5: Prepare the tomatoes.

Place cherry tomatoes in a colander and rinse under running warm or hot water, shake off in the same way as greens. Cut each tomato into halves or quarters if you like smaller slices.

Step 6: Mix salad ingredients.

Place all prepared products in a salad bowl, add salt, pepper, lemon juice and mix. After the tomatoes and onions have released a little juice, season the salad with olive oil and mix well again. The preparations are finished, you can serve the finished tuna and bean salad on the table!

Step 7: Serve tuna and bean salad.

Serve the salad immediately after preparation or slightly chilled. Place it into portioned plates and enjoy a hearty, refreshing and tasty salad.
Bon appetit!

Of course, you can use regular cherry tomatoes instead.

Some recipes also add pickled cucumbers and garlic to the salad.

It is not necessary to use store-bought lemon juice; you can squeeze the juice of half a lemon yourself.

Tuna and bean salad may seem too ordinary to tackle. But in reality, everything is not so banal. You will understand this too when you read the ingredient lists in the recipes below.

Simple recipe

Stages of preparing tuna and bean salad:

Open the jar, remove the fish and mash it into fibers with a fork;
Open the beans, drain the brine and add the beans to the fish;
Rinse the cherry tomatoes and cut them into quarters;
Add them to other components;
Rinse the green onions and finely chop them with a sharp knife;
Add oil, citrus juice and spices;
Season with black pepper, cool and serve.

Salad with tuna, apple and red beans

1 can of tuna;
60 ml mayonnaise;
1 can of red beans;
1 onion;
1 green apple.

Time – 25 minutes.

Calories – 141.

Procedure:

Salad with canned tuna, beans and tomatoes

½ lemon;
15 ml honey;
5 g mustard;
60 ml olive oil;
1 tomato;
300 g tuna;
1 bunch of tarragon;
180 g black beans;
15 ml apple cider vinegar;
1 bunch of arugula;
1 sweet pepper;
1 red onion.

Time – 45 minutes.

Calories – 122.

Assembly method:

Rinse the beans and soak them in water for a day;
After this, drain the water and replace it with a new one;
Place the beans on the stove and cook until done;
Add salt and remove from heat;
Open the jar of fish, drain the liquid, remove the meat itself, and disassemble it with a fork;
Peel, wash and cut the onion into feathers;
Pour vinegar over it and leave for thirty minutes;
Wash the tomato, make cuts on it;
Boil some water for it and blanch it;
Then transfer to cold water, remove the peel and chop the fruit;
Rinse the pepper, remove the core and cut the pepper into strips;
Remove the vinegar from the onion and squeeze the juice out of the lemon;
Add honey and mustard, oil to the citrus juice;
Place beans, tomatoes, washed arugula, onions, peppers and almost all the dressing into a salad bowl;
Place tuna on top and drizzle with remaining dressing;
Rinse the tarragon, chop it and sprinkle the dish with it.

It would seem that dumplings do not need any modification, but this dish can be made even tastier by preparing it.

Moonshine brewing technology is very complex, but we will tell you some of it.

Read what kebbe is and how to prepare this exotic dish.

Salad with canned tuna, white beans and egg

½ lemon;
1 can of white beans;
1 red onion;
1 can of tuna;
3 eggs;
3 chives;
spices.

Time – 35 minutes.

Calories – 95.

How to cook:

Open the can of tuna and beans, drain the liquid and place both products in a dish;
Mash the resulting mass a little with a fork;
Peel the red onion, rinse and add to the other ingredients;
Drizzle them with oil and lemon juice;
Season with spices to taste and chives, which need to be rinsed and crumbled;
Place the eggs in a saucepan and boil them;
After this, cook for a quarter of an hour, peel and cut into halves;
Place on top of the salad, sprinkle with black pepper and serve.

Niçoise with tuna and green beans

1 bunch of lettuce;
15 ml lemon juice;
4 tomatoes;
160 g tuna in oil;
3 eggs;
8 anchovy fillets;
3 bows;
30 g olives;
½ bell pepper;
1 piece of garlic;
220 g green beans;
8 basil leaves;
10 ml olive oil;
20 ml wine vinegar.

Time – 45 minutes.

Calories – 81.

Cooking method:

Pour oil into the bowl, add vinegar to it and stir;
Peel the garlic, pass it through a crush;
Rinse the basil and finely chop;
Add both ingredients to the bowl with the rest;
Season with spices to taste, stir and let brew;
Rinse the green beans, cut off the tails;
Place in a saucepan, add water and salt;
Place on gas, bring to a boil and cook for five minutes;
After cooking, rinse the pods with ice water to keep them crisp;
Place them in a saucepan, add a little oil and the remaining garlic;
Cook, stirring, for one minute;
Sprinkle with lemon juice and remove from heat; place in a bowl;
Wash the lettuce bunch, disassemble the leaves and tear into small pieces;
Wash the tomatoes, cut them into pieces;
Wash the onion after peeling, chop it;
Place the eggs in a saucepan with water and place on the stove;
Bring to a boil and cook for fifteen minutes;
After this, cool and cut into slices;
Cut the olives into halves, discarding the brine;
Wash the pepper and cut into strips;
Place pieces of lettuce, onions, tomatoes, beans and then peppers in a salad bowl;
If there are a lot of ingredients, repeat the layers several times;
Pour in the infused dressing, add tuna, eggs, olives and anchovies.

Potato salad recipe with tuna and green beans

45 ml wine vinegar;
1 can of tuna;
1 onion;
230 g cherry;
250 g frozen beans;
30 ml olive oil.

Time – 35 minutes.

Calories – 74.

How to cook:

Peel and rinse the potatoes, place them whole in a pan with water;
Place on the stove, bring to a boil and cook for twenty minutes;
During this time, take out the beans and pour them into a saucepan with water;
From the moment of boiling, cook for five minutes, then immediately rinse with running water;
Drain the water from the finished potatoes, cool, cut into pieces for a dish;
Wash the cherry tomatoes and cut them into quarters;
Add them to the potatoes along with the onions, which have already been peeled, washed and chopped;
For the dressing, mix oil and vinegar, add a little herbs and red pepper;
Pour the dressing into the salad, add green beans;
Place fish on top, some herbs to taste, mix and serve.

How to make tuna and chicken salad

450 g chicken;
70 g mayonnaise;
180 g tuna;
45 ml cucumber sauce;
190 g raisins;
15 ml honey;
15 g mustard;
½ apple.

Time – 45 minutes.

Calories – 200.

Wash the chicken, trim off the fat and dry the fillet;
Place in a saucepan, add water and add spices;
Place on the stove until it boils, then skim off the foam and cook for thirty minutes;
Remove the finished meat from the heat along with the container and cool it in the broth;
After this, remove, chop with a knife or tear into fibers;
Remove the tuna from the can, chop it too and mix with the chicken;
Mix mayonnaise, mustard, honey and cucumber sauce;
Peel the apple, cut into cubes;
Add it to meat and fish along with raisins;
Pour dressing over salad, stir and cool before serving.

Tuna and rice salad recipe

1 onion;
160 ml mayonnaise;
170 g rice;
½ lemon;
1 can of tuna;
3 eggs;
1 cucumber;
80 g cheese.

Time – 40 minutes.

Calories – 237.

How to work with products:

Peel the onion, wash it, cut it into small cubes;
Place in a bowl, squeeze out lemon juice and set aside for thirty minutes;
After this, mix it with tuna, disassembled into fibers;
Rinse the rice until transparent, pour into a saucepan and add enough water;
Place on the stove, bring to a boil and add salt, cook for twenty minutes;
Then close the lid and let stand for another quarter of an hour;
Wash the cucumber and chop it using a grater;
Place the eggs in a saucepan and boil them until tender in boiling water;
Then cool, peel and grate along with the cheese;
Assemble the salad in layers, starting with rice, then cheese, fish and onions, cucumber and egg;
Repeat the layers if necessary, not forgetting to grease each of them with mayonnaise.

How to make tuna and avocado salad

140 g salad;
1 avocado;
5 ml lemon juice;
3 eggs;
30 ml olive oil;
1 can of tuna;
4 yellow cherries.

Time – 40 minutes.

Calories – 129.

Preparation:

First of all, put the eggs in a saucepan and fill them with water;
Then put it on the stove and wait for it to boil;
From this moment, cook the products until fully cooked;
Cool them, peel and cut into slices;
Rinse the lettuce leaves and tear them into small pieces;
Open the tuna, drain the liquid and disassemble the fish meat with a fork;
Add the ingredient to the salad pieces;
Wash the avocado, cut in half, remove the pit;
Next, cut the pulp into a mesh, remove the cubes with a tablespoon and add to the salad;
Wash and chop the cherry tomatoes and add them to the bowl;
Mix the oil with lemon juice and season the salad;
Stir and garnish with egg slices.

To ensure that your tuna is as tasty, fresh and high quality as possible, it is very important to know how to choose the right canning jar. It must be whole, dry, and in no case swollen. Also remember that there should be no scratches, cuts, impact marks or swelling. And lastly, look at the deadline for final implementation.

You can use absolutely any greens to make the tuna and bean salad fresher or brighter. This could be tarragon, rosemary, basil, thyme, micro greens, marjoram, cilantro and so on.

Mayonnaise, of course, will taste better if it is homemade. Its preparation will take ten minutes at most, but what an experience and what taste you will get in the end! Beat eggs, mustard, sugar, lemon juice and salt until smooth. Add all ingredients to taste. After this, continuing to beat, begin to pour in the oil until the mass becomes similar to a sauce.

The snacks we have offered you are not only tasty, but also healthy. After all, every salad contains fish and certain vegetables or even root vegetables. The dish can be a nutritious snack or a full meal for anyone.

If you decide to diversify your culinary experience, try making a salad with tuna and beans. An interesting and at the same time unusual combination of fish and vegetables will certainly not leave you indifferent. Another advantage of this dish is the simplicity and speed of its preparation. You don't have to knead, fry or leave anything in the refrigerator. That’s why this tuna and bean salad recipe will probably come in handy when you have an unexpected reception.

So, it's time to see all the benefits of this dish.

A simple recipe for tuna and bean salad

Ingredients:

beans (any type) – 1 can;
tuna in oil – 1 can;
green onions – 1 bunch;
onions – 1 small onion;
olive or vegetable oil - 1 tbsp. l.;
chicken egg – 2 pcs.;
cucumber – 1 pc.;
lemon juice – 2 tsp;
salt and pepper - to taste.

Preparation

Open the canned food, drain the oil and place the tuna pieces in a bowl. For best results, the fish should be mashed a little with a fork. We perform similar actions with our beans. Boil the eggs and cut into large pieces. Peel the onion, rinse under cold water and finely chop. If desired, you can add a little celery. Wash the cucumber and cut into semicircles. Next, mix all the ingredients, season with olive oil, lemon juice and season everything with spices. Before serving, decorate the dish with pieces of boiled eggs. Also, if desired, the dish can be seasoned with mayonnaise.

If you have plenty of time and you like the combination of tuna and beans, try making a warm salad.

Tuna and bean salad

Ingredients:

Preparation

The cooking method is the same, however, you will have to spend a little more time on the beans. It needs to be washed, the ends trimmed, and the pods cut into halves. Next, add water to the beans and cook until tender, about 20 minutes. If desired, the salad can also be diluted with cucumber and chicken eggs.

We also suggest taking note of a couple of interesting ones that will certainly decorate your holiday table.

Today I propose to prepare a quick and original salad with canned tuna and beans, which will definitely be appreciated by your household.

This salad can replace dinner or become the main dish for lunch; it is also very convenient to take with you to work or school.

The main advantage of the salad is that its preparation does not take much time and in just 10 minutes you will get a hearty and healthy dish on your menu.

So, tuna. Of course, tuna is not a goldfish and cannot magically make wishes come true, but all over the world it is worth its weight in gold.

It is especially loved because it contains a lot of protein and little fat, which makes it invaluable in the eyes of those who dream of losing weight by summer. We also take into account that when canned, tuna meat retains all its beneficial properties, especially when preserved in its own juice.

It is this type of tuna that we will use to prepare our salad. When choosing, you should pay attention to the fact that canned tuna should be without any impurities - only salt, water and tuna.

Beans are also considered an excellent low-calorie product and are recommended by nutritionists at least once or twice a week, as they are a natural source of vitamins, micro- and macroelements.

Fresh vegetables perfectly complement the combination of tuna and beans in the salad, giving the dish lightness and juiciness, and the absence of mayonnaise in the salad not only allows you to feel the natural taste of the ingredients, but also avoids extra calories at dinner.

Salad with canned tuna and red beans

Ingredients:

Canned tuna – 200 g.
Canned red beans - 200 g.
Red onion - 2 pcs.
Garlic - 3 cloves
Red wine vinegar - 2 tbsp. l.
Olive oil - 3 tbsp. l.
Freshly ground black pepper to taste
Sea salt to taste
Fresh basil - 50 g.

Preparation:

Peel the onion and cut into thin half rings. Cut the garlic into thin slices

Combine olive oil with wine vinegar, add pepper and salt to taste, as well as chopped onions and garlic, mix well.

Drain excess liquid from jars of tuna and beans. Place beans on the bottom of the salad bowl

After this, place a layer of half the dressing (onion and garlic) on top.

Place the tuna pieces in the next layer, chop the basil with your hands and sprinkle it on top.

Then spread the second half of the dressing and decorate the dish with basil leaves

Tuna and White Bean Salad Recipe

Ingredients:

Canned tuna (in its own juice) – 200 gr.
Canned white beans – 200 gr.
Fresh cucumbers – 2 pcs.
Fresh tomatoes – 4 pcs.

For refueling:

Olive oil – 3 tbsp. spoons
Juice of half a lemon
Salt, pepper, herbs to taste.

Preparation:

Wash cucumbers and tomatoes thoroughly, let dry and cut into small pieces

Drain excess liquid from containers with tuna and beans. We take the tuna out of the can, remove large bones, cut it into pieces and mix with beans.

Combine all the salad ingredients, add the juice of half a lemon, olive oil, salt and herbs to taste. Mix gently, give the salad 10 minutes to stand and soak

Salad ready! Bon appetit!

Ingredients:

Potatoes – 4 pcs.
Green beans – 300 gr.
Tomatoes – 2 pcs.
Canned tuna – 1 can
Pesto sauce – 1 tbsp. l.
Olive oil – 2 tbsp. l.

Preparation:

Wash the beans and cut off the ends. If it is very long, cut into 2-3 parts. Boil in salted water for 5-7 minutes, drain the liquid and rinse the beans with cold water.

Boil the potatoes in their skins, peel them while still hot, chop coarsely and add to the beans.

Wash the tomatoes and cut into slices. Drain liquid from canned tuna. Add pieces of tomatoes and fish to vegetables.

Mix pesto sauce with olive oil and season the salad. Let stand for 10-15 minutes and serve.

Ingredients:

Green beans - 500 gr.
Boiled chicken breast - 300 gr.
Cucumber - 1 pc.
Tomatoes - 2-3 pcs.
Fresh champignons - 200 gr.
Fresh onion – 1 pc.

For the sauce:

Milk - 200 ml.
Salt - 0.5 tsp.
Olive oil (or any vegetable oil) - 200 ml.
Garlic - 3 cloves

Preparation:

First you need to prepare the garlic sauce. To do this, beat the milk with salt using a blender. After this, pour olive oil into the milk in a thin stream, while continuing to whisk the sauce until it thickens.