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Tuna Salad with Canned Tuna and Eggs
Lazy fish days come when hands reach not for a frozen carcass or a fresh catch, but for a can of canned tuna. But even in this form, predatory sea fish is tastier than any river fish. Tuna has rightfully earned the reputation of "sea veal." It is a low-calorie protein food that contains vitamins and unsaturated acids. Canned tuna is ideal for a multi-component salad, the base of which is grains. Steamed rice is difficult to overcook and turn into a sticky porridge; it will always be crumbly. Tuna salad with eggs is advisable to serve for dinner.
Ingredients
Show 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
- Prepare the ingredients for the tuna salad with eggs. You will need long-grain steamed rice and a salad variety of canned tuna.
- In a salad bowl, pour in the chopped diced onion; it will marinate in the "fish" oil.
- Mix the onion with the tuna and pour all the oil from the can. While the rice is boiling, the onion softens under the influence of the oil, losing its usual sharpness.
- Steamed rice is boiled in salted water until ready. To ensure the grains are 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 canned goods do not like to come into contact with hot salad ingredients.
- The carrot is diced and sautéed in vegetable oil until soft.
- The finished carrot is carefully transferred to the salad bowl, leaving the oil in the pan.
- The champignons are sliced and stewed under a lid, adding a couple of tablespoons of oil. The mushrooms are sprinkled with a pinch of salt when they become soft.
- The stewed champignons are added to the salad bowl.
- Take firm cucumbers with small seeds and cut into cubes.
- Boil the eggs for 8 minutes, then chop two into the salad, leaving one for decoration. The tuna salad with rice and mushrooms is mixed, and salt is added to taste.
- The set of salad rings consists of elements of different diameters, allowing you to form any portions on plates – from tiny to substantial.
- The tuna salad with eggs is ready. A portion of the salad is garnished with slices of eggs and served with toasted wheat bread. The salad can be kept in the refrigerator for a day.
