Salad with red cabbage and tuna. Salad with tuna and Chinese cabbage. Salad with tuna and potatoes

Salad with tuna and Chinese cabbage does not have to be prepared in advance; let all the ingredients in the salad be fresh, you won’t spend much time, but you will get the maximum benefit. Drain the juice from the canned tuna, but do not discard it; you will need it for the sauce. Mash the tuna meat with a fork. Rinse the Chinese cabbage thoroughly under running water and chop. Cut fresh cucumbers and red onions into strips. For the dressing, mix soy sauce, olive oil, tuna juice and lemon juice in equal proportions. In a deep salad bowl, combine the chopped products and season with sauce. Your favorite spices will only decorate the dish. Healthy and bon appetit!

When choosing canned tuna, pay attention to the expiration date, it must correspond to that indicated, and the composition, it should not contain anything other than tuna and salt.

How to cook salad with tuna and Chinese cabbage - 15 varieties

To make the salad juicy and tasty, choose seasonal vegetables.

Ingredients:

• Beijing cabbage - 400 gr.
• Fresh cucumber - 2 pcs.
• Cherry tomatoes - 400 gr.
• Onions - 1 pc.
• Green salad - 1 pack.
• Soy sauce - 2 tbsp.
• Vegetable oil - 2 tbsp.

Preparation:

Mash the tuna with a fork. Rinse the vegetables under running water, cut the cucumbers into strips, cut the cherry tomatoes into halves, and Chinese cabbage as you please. Chop the onion, and you can simply tear up the green salad nicely. Mix all the ingredients in a deep bowl and pour in the sauce. For dressing, mix soy sauce and vegetable oil.

Before chopping cabbage, cut off a stalk of 5-7 centimeters. The top sheets in the amount of 2-4 pieces should also be removed; they are not suitable for salad.

Making tuna salad is not difficult if you have all the necessary ingredients and some free time.

Ingredients:

• Beijing cabbage - 200 gr.
• Hard cheese - 100 gr.
• Canned tuna in oil - 100 gr.
• Salt - to taste
• Pepper - to taste
• Mayonnaise - 1 tbsp.

Preparation:

Wash the cabbage, dry and cut into medium-sized pieces. Cut the cheese into small cubes. Place cabbage, cheese and tuna from a jar in a salad bowl. Mix. Add salt and pepper. Season with mayonnaise. To stir thoroughly.

Homemade mayonnaise in this recipe can be replaced with any thick sauce, such as sour cream with the addition of ground walnuts, garlic and fresh chopped dill.

Ingredients:

• Tuna, canned. For salad - 1 jar
• Beijing cabbage - 300-400 gr.
• Red sweet bell pepper - 2 pcs.
• Green onions - 2-3 bunches
• Fresh cucumber - 1 pc.
• Homemade mayonnaise - to taste

Preparation:

Wash the vegetables and cut into medium-sized cubes. Cut a stalk of 5-7 centimeters from the cabbage. The top few leaves, like those of white cabbage, are not edible. Stack all the leaves on top of each other and cut the cabbage into thin strips. The tuna for the salad is already shredded, so all you have to do is open the can and pour the contents into the salad bowl. Add vegetables to the tuna and chop the green onions. Add salt and pepper. Mix. Season the salad with homemade mayonnaise.

When serving, garnish the salad with toasted sesame seeds.

Olives harmonize perfectly with tuna, and if you add cold-pressed olive oil for dressing, you get a real extravaganza of taste.

Ingredients:

• Chinese cabbage - 1 head
• Tuna in oil - 1 can
• Cheese - 100 gr.
• Olives - 150 gr.
• Vegetable oil - for dressing
• Salt - to taste

Preparation:

Wash and cut the vegetables. Cut the olives into rings, cut the cheese into large cubes. Separate the cabbage into leaves and chop. In a salad bowl, mix olives, cabbage and tuna, add salt, add oil and mix. Place the Chinese cabbage leaves on a flat plate and place the salad on top of them.

So that the taste of chicken fillet in the salad does not contrast with the other ingredients, it needs to be given a tart taste. When cooking, add a little salt and a couple of black peppercorns to the broth.

Ingredients:

• Boiled chicken fillet - 200 gr.
• Tuna in a can - 1 pc.
• Beijing cabbage - 500 gr.
• Corn - 1 can
• Mayonnaise - to taste

Preparation:

Cut the boiled chicken fillet into cubes, chop the tuna. After washing the cabbage, cut into strips. Mix all ingredients in a salad bowl and season with mayonnaise.

If you have 10 minutes to spare, then prepare the corn for the salad from frozen grains: boil it until tender, then fry it in a small amount of vegetable oil with the addition of chopped basil, mint and oregano.

Ingredients:

• Beijing cabbage - 600 gr.
• Canned corn - 1 can
• Tuna salad - 1 can
• Vegetable oil, lemon juice and salt - to taste

Preparation:

Chop Chinese cabbage and place in a salad bowl. Add corn, after draining the liquid. Add tuna with oil. Season with salt and lemon juice. Fill with oil.

To complete the taste, you can add rye crackers to the salad; this should be done before serving the salad.

Ingredients:

• Tuna in its own juice - 1 can
• Beijing cabbage - 5-6 sheets
• Olives - 1 jar
• Pickled cucumbers - 1 jar
• Sweet pepper - 2 pcs.
• Onion - 1 pc.
• Garlic - 3 cloves
• Sesame oil - 3 tbsp.

Preparation:

Drain the juice from the tuna, chop the tuna meat with a knife or fork. Cut cucumbers, olives into thin slices, peppers and onions into cubes. Cut the cabbage into strips. Squeeze the garlic into the sesame oil using a press, add salt and stir. Mix and stir the chopped products. Season with garlic-sesame oil.

Sugar in the recipe can be replaced with honey or date syrup.

Ingredients:

• Tuna in its own juice - 80 gr.
• Tomato - 1 pc.
• Cucumber - 1 pc.
• Egg - 1 pc.
• Chinese cabbage - 75 gr.
• Mustard - ½ tsp.
• Onion - 1/3 pcs.
• Balsamic vinegar - 2 tsp.
• Salt - 1/3 tsp.
• Pepper - to taste
• Sugar - 1/3 tsp.

Preparation:

Chop the washed cabbage, tomato, and cucumber. Mix egg, tomato, cucumber, cabbage in a salad bowl. Add onion. For the sauce, mix olive oil, mustard, sugar, balsamic vinegar, salt and pepper. Mix thoroughly until sugar and salt dissolve. Season the salad and mix. Add tuna. Mix. Salad ready.

For your salad, choose deep red tomatoes with elastic skins. Green sprigs on tomatoes are a guarantee that the vegetable was picked ripe.

Ingredients:

• Tuna - 1 can
• Tomatoes - 5 pcs.
• Beijing cabbage - 300 gr.
• Vegetable oil - 3 tbsp.
• Garlic - 5 cloves
• Salt - ½ tsp.
• Ground black pepper - ¼ tsp.

Preparation:

Wash the vegetables thoroughly and dry. Cut the tomatoes into thin slices, finely chop the cabbage. Grate the garlic on a fine grater or chop using a press. Mash the tuna with a fork directly in the jar and mix with the sauce; fish sauce will give the salad a rich, soft taste. Mix all ingredients, add salt and oil.

The salad will be even tastier if you use Korean-style carrots prepared with your own hands.

Ingredients:

• Beijing cabbage - 1 head
• Korean carrots - 200 gr.
• White onions - 1 pc.
• Mayonnaise - 3 tbsp.
• Canned tuna - 185 gr.

Preparation:

Cut the cabbage into two parts, then chop finely. Peel the onion and cut into thin half rings. Add the onion to the cabbage in the salad bowl, add the carrots in Korean style. Drain the tuna using a strainer. Add tuna to the salad, season with mayonnaise and stir.

For the salad, you should take the top leaves of Chinese cabbage; they are softer, which makes the salad juicier.

Serve Mediterranean salad for dinner with dry red wine. This salad will also look great on a holiday table or dinner party.

Ingredients:

• White bread - 2-3 slices
• Dried garlic - 1 tbsp.
• Salt - 1 tsp.
• Canned tuna - 1 can
• Beijing cabbage - 500 gr.
• Chicken egg - 3 pcs.
• Fresh cucumber - 2 pcs.
• Olive oil - 3 tbsp.
• Feta cheese - 150 gr.
• Olives - 1 jar

Preparation:

Boil the eggs until cooked for 10-15 minutes. Cool and grate on a coarse grater. Cut the bread into small cubes, mix with garlic and salt. Fry the croutons in olive oil until crispy. Cut the Beijing cabbage and cucumber into strips. Cheese cubes. Cut the olives into rings, chop the tuna. Mix tuna, cabbage, cucumber, egg, olives, add 2 tbsp. olive oil. Add salt. Mix. Place garlic croutons on salad in portions.

Pineapple can be replaced in the salad with an apple, cut into strips. Before adding to the salad, the apple must be sprinkled with lemon juice to prevent it from darkening.

Ingredients:

• Long grain rice - 1 cup
• Tuna - 1 can
• Canned pineapple - 1 can
• Beijing cabbage - 500 gr.
• Canned corn - 1 can
• Mayonnaise - 100 gr.
• Olive oil - 2 tbsp.
• Salt - to taste

Preparation:

Boil the rice until cooked; to do this, rinse the rice thoroughly with water, cover with clean water, add salt and place on medium heat. Cook for 30-40 minutes. Drain in a colander, add 1 tsp. olive oil and leave to cool. Drain liquid from canned food. Mash the tuna with a fork, cut the pineapples into small pieces. Chop the cabbage into thin strips. Mix all ingredients, add salt and mayonnaise and olive oil. This salad should be served on lettuce leaves. Rinse the lettuce leaves first with running water and dry with paper towels. Bon appetit.

You can replace the cheese tartlets with regular tartlets; this will not spoil the taste of the salad.

Ingredients:

• Canned tuna - 1 can
• Beijing cabbage - 500 gr.
• Fresh cucumber - 3 pcs.
• Chicken egg - 5 pcs.
• Mayonnaise - to taste
• Salt - to taste
• To prepare 5 cheese tartlets:
• Hard cheese - 500 gr.
• Starch - 5 tbsp.

Preparation:

For tartlets, grate the cheese and add starch. For one tartlet you will need approximately 100 g. grated cheese and 1 tbsp. starch. Place the cheese in a dry, heated frying pan to form a round pancake shape. Fry on both sides for no more than 3 minutes. Tip the hot pancake into a glass with a small bottom diameter. Shape into a tartlet. After 5 minutes of cooling, the tartlets are ready to serve. To make the filling, boil the eggs for 10-15 minutes, cool and grate on a fine grater, mash the tuna with a fork, cut the cucumber and cabbage first into strips, then into cubes. Mix all ingredients, add salt and mayonnaise. Mix. Place in cheese tartlets before serving.

The fish version of the Olivier salad will brighten up your everyday menu.

Ingredients:

• Freshly salted cucumbers - 5 pcs.
• Tuna - 1 can
• Beijing cabbage - 300 gr.
• Chicken egg - 3 pcs.
• Potatoes - 2 pcs.
• Mayonnaise - to taste

Preparation:

Boil the potatoes until tender, cut the cooled potatoes into cubes. Boil the chicken egg, cool and grate on a fine grater. Cut the cucumbers and cabbage into strips. Chop the tuna. Mix all the products in a salad bowl and season with mayonnaise.

Quinoa in a salad adds a certain taste and saturates the dish due to its nutritional composition, but if you cannot purchase quinoa, add bulgur or rice instead.

Ingredients:

• Canned tuna - 200 gr.
• Beijing cabbage - 300 gr.
• Chicken egg - 3 pcs.
• Chicken breast - 200 gr.
• Quinoa cereal - 150 gr.
• Hard cheese - 100 gr.
• Olive oil - 1 tbsp.
• Sour cream - to taste
• Garlic - to taste
• Salt - to taste

Preparation:

Boil the breast in salted water for 30-40 minutes. Cook quinoa with dried basil for 15 minutes. Cool and add 1 tsp. olive oil. Boil the eggs. Chop the tuna. Grate cheese and eggs on a coarse grater. Cut the cabbage into strips. Mix all ingredients. For the sauce, add salt and chopped garlic to the sour cream. Dress the salad and serve chilled.

I often make tuna and kale salad for family dinners. I like that it takes very little time to prepare, which is understandable, because all the ingredients included in its composition will only be chopped, and then mixed and seasoned with mayonnaise.
Many housewives ignore an appetizer or salad, believing that this is not a necessary dish on our table. But according to all culinary laws, lunch cannot take place without an appetizer, because a full lunch menu consists of an appetizer, first course, main course and dessert.
So, my dears, let’s not forget that our main dishes, even cutlets and, and not restaurant entrecotes and langets, need to be served with salads and a variety of appetizers that decorate and complement the taste of our lunch.
And it is not at all necessary to prepare complex multi-component salads; let’s leave these delights for the festive table. In the evening, for dinner it is enough to prepare a quick and simple salad that does not require time and sometimes financial costs. Simply chopping vegetables and mixing them with oil or mayonnaise is enough to diversify your menu.
This is exactly what we will do, prepare a very simple salad of fresh cucumbers and white cabbage, combining them with canned tuna and mayonnaise.
The taste of the salad is very pleasant and refined, because fresh vegetables harmonize perfectly with tuna.
The recipe is for 3 servings.

Ingredients:
- white cabbage - 300 g,
- fresh cucumber fruits - 300 g,
- tuna (natural in oil) - 200 g,
- mayonnaise sauce - 100 ml.

How to cook with photos step by step

Take a head of white cabbage and remove the top leaves if necessary. Typically, they may be wrinkled or dry. Next, to make it easier to work with cabbage, cut the head of cabbage in half. Now, using a shredder, chop the cabbage into strips.




If you bought greenhouse cucumbers, then it is advisable to put them in a strong salt solution for half an hour before cutting them into a salad - this helps to significantly reduce the amount of pesticides and nitrates with which they were treated.
Peel the washed cucumbers using a vegetable peeler. And then cut the cucumber into strips.

Open a can of canned tuna and mash with a fork.






Place cucumber strips, shredded cabbage and tuna in a salad bowl.




Add mayonnaise sauce and mix the salad.




Try also cooking

13.05.2016

Hi all! I’m with you again, Vika Leping :) And today I’ll tell you how to prepare cabbage salad with tuna and tomatoes. The recipe is dietary, as the name says, so you can go heavy on it! Plus, of course, it’s very tasty! In addition to cabbage, tuna and tomatoes, it contains radishes, green peas, flaxseeds and a handful of sprouted buckwheat, so it's full of nutrients and perfect for dinner.

This is a salad with canned tuna; I haven’t made it with fresh tuna yet, but I think in the near future I’ll try to make the world-famous Niçoise. But if you love canned tuna salads as much as I do, I highly recommend trying mine! More precisely, it’s my mother’s, I borrowed the recipe from her, because it’s very tasty! I prepared it for toast, but even without bread it’s very cool 😉

And the cabbage salad with tuna, the recipe for which I will tell you today, does not lag behind its cousin. Its peculiarity is that it is very fresh, juicy and bright. Radishes highlight the flavors with their sharpness, and green peas add tenderness and spring freshness. I used Chinese cabbage, but you can make a salad from white cabbage, especially now, when young and juicy heads of cabbage are already on the shelves.

So, cabbage salad with tuna and tomatoes, step-by-step recipe with photos!

Ingredients

• - canned tuna in its own juice - 1 pc.
• - 2 large pieces
• - Peking or white cabbage - 1/4 pcs.
• - frozen - 50 gr
• - green, sprouted - 2 handfuls (how to germinate - below)
• - 8 pcs
• - green - 1 piece
• - 2 pinches
• - juice - 2 tbsp
• - olive
• - dill, parsley - 1/4 bunch

Cooking method

Let's start the cabbage salad by preparing the cabbage layer. Chop it finely, put it in a bowl and knead it thoroughly with your hands to release the juice. Finely chop your favorite greens and add them there, pepper and salt, if necessary. Mix everything thoroughly. By the way, I recently posted another one - with pickled mushrooms and olives! Very tasty!

We set aside the fresh cabbage salad and start working on the tuna. Open the can and drain the juice. If your tuna is already mashed, transfer it to a deep plate and that’s it; if the piece is whole, mash it with a fork. You can leave a little juice from the can in the whole piece, so it will be juicier.

Now cut the tomatoes into very small cubes and also finely chop the green onions. We put everything with the tuna. A salad made from canned tuna and tomatoes will be very juicy due to the wateriness of the latter.

Pepper, salt to taste, pour lemon juice and mix. In fact, tuna salad with tomatoes can already be eaten and enjoyed :)

Set the canned tuna salad aside and pour warm water over the frozen green peas. While it is defrosting, cut the radishes into thin circles, then drain the water. Now we collect all the parts of the salad. Place in portions on plates at once. First a layer of cabbage, then a mound of tuna and tomatoes on top.

We frame the canned tuna salad with radish slices, sprinkle with green peas and sprouted buckwheat. , I talked about it in the full guide, but if you are too lazy to do this, then you can skip this step. But I can’t help but say that sprouted buckwheat is incredibly healthy, so... Sprinkle with pepper! 🙂

That's it, the tuna salad recipe is complete! Let's serve!

Oh yes! I didn’t pour olive oil over my tuna salad, as they say in Kiev, but of course I did for my Sergei and sprinkled it with flaxseeds :)

And now I’ll quickly summarize!

Quick recipe: coleslaw with tuna and tomatoes

1. Shred the cabbage thinly, put it in a bowl and mash it with your hands.
2. Finely chop the greens and add to the cabbage, salt, pepper and mix.
3. Take a deep plate, put tuna in it, drain the liquid, and mash with a fork.
4. We cut the tomatoes into small cubes, finely cut green onions, put them in the tuna, season the salad with lemon juice, pepper and salt, mix.
5. Fill the frozen green peas with warm water and leave to defrost.
6. Cut the radishes into thin mugs and drain the water from the peas.
7. We take plates and lay out a layer of cabbage salad, put tuna and tomatoes on top in a heap, circles of radishes around it, sprinkle with peas, green buckwheat (read how to germinate), flaxseeds, black pepper and pour, if desired, olive oil.
8. Salad with tuna and tomatoes is ready!

This is how our salad turned out - rich in vitamins, juicy, tasty, incredibly healthy. I’ll go cook myself for dinner again, otherwise I’m hungry :) My Sergei left for work for a couple of days, so I spend time alone: ​​reading books, writing recipes, listening to music. And it’s very warm outside the window and the rain is dripping, so I opened it wide open - I’m pushing the smell of rain and freshness into the house.

And very soon new salads with photos and detailed descriptions will be waiting for you, so stay with me so as not to miss them, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

Vika Leping was with you! Prepare cabbage salad with tuna and tomatoes, tell your friends, like, leave comments, appreciate it, tell us what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

Calories: Not specified
Cooking time: Not specified

When you want to cook a new delicious dish, but you are afraid that you will not get the taste right. Then, prepare such a wonderful appetizer as a salad with tuna and white cabbage with the addition of sweet corn and chicken eggs. The dish turns out tasty, satisfying, and moderately refined, since the main taste is provided by the fish. You can make a salad from any canned food, but it’s better if it’s tuna. You can also prepare a lighter salad with this fish, for example with.
Cabbage in an appetizer is needed for freshness of taste and vegetative mass, so when choosing it, pay attention that it is fresh.
In general, there are quite a few components in this salad, but they combine perfectly and complement each other. For example, cabbage and sweet corn add a sweet, subtle flavor to the salad, while boiled eggs make it richer and softer. We add onions for a special piquancy of the dish, and season it with sauce, such as mayonnaise.
It’s very good if you prepare it yourself, it’s not at all difficult, but you’ll get an airy, delicate sauce, without preservatives. There are a lot of recipes for making mayonnaise, choose the one that suits you and see how quickly and easily it is prepared. But you can significantly improve the taste of your dish by adding a delicate homemade sauce to it.
For the salad, we will use canned sweet corn, but if you want, you can buy it frozen and boil it until tender.
Presenting such a salad is not difficult, just mix all the ingredients, season them with sauce and put them in a salad bowl.
This original salad can be a great addition to any fish dish.

Ingredients:

- canned tuna - 1 can
- sweet corn (canned) - 100 g
- table chicken eggs - 2 pcs.
- cabbage - 100 g
- onion - 1 pc.
- mayonnaise sauce - 50 g
- salt, spices, herbs

Step-by-step recipe with photos:

We wash the cabbage, dry it and chop it with a knife.




Cook chicken eggs for 8-10 minutes. To prevent the shell from bursting while boiling the eggs, place them in cold water, to which we add table salt. Cool the boiled eggs in cold water and peel them. Then finely chop with a knife.

Peel the onion and chop it into thin half rings with a knife.
Strain the liquid from the corn and place it in a salad bowl.

Open the jar. We take out the fish and knead it.
Place the fish in a large salad bowl.

You can add finely chopped dill or parsley. Season the salad with sauce and mix.
Salt and pepper as desired.

Bon appetit!




Starinskaya Lesya