Salad with Tuna
by Editorial Staff
The recipe for a delicious, hearty and healthy canned tuna salad with beans and olives. As a dressing – vegetable oil combined with granular mustard.
Cook: 20 mins
Servings: 3
Ingredients
- Canned tuna – 1 can / about 150 g
- Boiled potatoes – 200-250 g
- Tomato – 1 pc.
- Lettuce leaves – 5-6 pcs.
- Canned olives – 0.5 cups
- Canned beans – 0.5 cups
- Olive oil – 1.5-2 tbsp
- Granular mustard – 1 teaspoon
- Salt to taste
Directions
- For the tuna salad, prepare the ingredients as listed. Canned beans can be of any variety and color, and can be substituted for fresh or defrosted green beans. Lettuce can also be anything you like (iceberg, oak, spinach, etc.), and a salad mix is also suitable. In addition to ordinary tomatoes, cherry tomatoes are suitable, only they need more.
- Potatoes for salad with canned tuna should be pre-cooked “in their skins” and cooled.
- Rinse lettuce leaves in cold water and blot with napkins.
- You need to drain the liquid from the canned beans.
- Cut the peeled potatoes into slices.Drain the olives and tuna cans as well (If the tuna in the jar is not chopped salad, but in one piece, then you need to break it into smaller pieces.)
- Cut the tomato thinly into slices.
- Start shaping your salad with tuna, beans, olives, potatoes and tomatoes. Place pieces of hand-torn lettuce and potato slices on a flat dish.
- Then spread out the tuna and tomato slices.
- Add beans and olives.
- For a salad dressing, combine and stir vegetable oil with mustard.
- Pour the dressing over the surface of the fish salad and stir it slightly.
- Salad with tuna, beans and vegetables is ready to serve.
Bon appetit!!
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