Tuna and Egg Salad

Lazy fish days come when hands reach not for a frozen carcass or fresh catch, but for a can of tuna. But even in this form, predatory saltwater fish is tastier than any river fish. Tuna has rightfully earned the reputation of ‘sea veal’. It is a low-calorie protein food, containing vitamins and unsaturated acids. Canned tuna is perfect for a multi-component salad that has grain as its base. Steamed rice is difficult to overcook and turn into a sticky porridge; it will always remain fluffy. Tuna and egg salad is best served for dinner.

Preparation time: 50 minutes.

Yield: 5 servings.

Calories: 129 kcal per 100 grams of the dish.

Ingredients

• canned tuna – 1 can;
• rice – 2/3 cup;
• eggs – 3 pcs;
• champignons – 150-200 g;
• pickled cucumbers – 3 pcs;
• onion – 2 pcs;
• carrot - 1 pc;
• vegetable oil – 50 ml;
• salt – to taste.

Preparation

1. Prepare the ingredients for the tuna and egg salad. You'll need long-grain steamed rice and a salad variety of canned tuna.

2. In a salad bowl, add diced onion; it will marinate in the ‘fish’ oil.

3. Mix the onion with the tuna and pour in all the oil from the can. While the rice is cooking, the onion will soften in the oil and lose its usual sharpness.

4. Steamed rice is boiled in salted water until ready. For the grains to become soft before all the water evaporates, the ratio of grain to liquid should be 1:2.5. The rice should cool down before going into the salad bowl. Fish preserves do not like to come into contact with hot salad ingredients.

5. The carrot is diced and sautéed in vegetable oil until soft.

6. The cooked carrot is carefully transferred to the salad bowl, leaving the oil in the pan.

7. The champignons are sliced and stewed with the lid on, adding a couple of spoons of oil. The mushrooms are sprinkled with a pinch of salt when they become soft.

8. The stewed champignons are added to the salad bowl.

9. Take firm cucumbers with small seeds and dice them.

10. Boil the eggs for 8 minutes, then cut two into the salad and leave one for decoration. The salad with canned tuna, rice, and mushrooms is mixed and seasoned with salt to taste.

11. The set of salad rings consists of elements of different diameters, allowing for any portion sizes to be formed on plates - from tiny to substantial.

12. The tuna and egg salad is ready. A portion of the salad is garnished with slices of egg and served with toasted wheat bread. The salad can last in the refrigerator for a day.