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Tuna salad and olive oil with truffles

Tuna salad and olive oil with truffles


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Drain the tuna from the oil and cut it into larger cubes. Wash the salad well under running water, put it in a sieve to drain and then break it into small pieces. We clean the red and yellow peppers from the seeds and cut them into small squares. We make the olives into rounds. We clean the onion, wash it and make all the rounds. We put all the vegetables together with the tuna in a bowl.

In a bowl mix balsamic vinegar, lemon juice, olive oil with truffles, salt, pepper and mix well. We pour this dressing over the salad, but not all at once, but gradually until it has the taste we want and mix lightly with a spatula.

Good appetite!


TUNA SALAD WITH CORN

Although it is very difficult for me to decide which tuna recipe to prepare each time, today I planted a tuna salad with corn, very nutritious, which I love in the combination presented below.

ingredients:

  • 1 green salad
  • 170 gr. crushed tuna in its own juice
  • 150 gr. maize
  • 2 green onion threads
  • 3 red radishes
  • 1 tablespoon capers
  • ½ avocado
  • juice from a lime
  • 1 tablespoon olive oil
  • 1 pinch of salt

I wash very, very well each sheet of prepared lettuce and break it into pretty small strips.

Chop the thin slices of onion and radish and put them in a bowl over the lettuce and then add a tablespoon of capers.

I open the canned corn and tuna and put them on top of the other ingredients and mix them lightly with two forks.

For the dressing, I use the canned tuna juice over which I add the juice of a lime and a tablespoon of olive oil.

I sprinkle only a very small pinch of salt, taking into account that I have already used the rather salty capers, I homogenize well the obtained emulsion and pour it over the colorful salad.

Before I enjoy it, I add a few creamy slices of avocado sprinkled with plenty of lime juice on top.


ENDIVE SALAD WITH TUNA AND CORN

Endive, tuna and corn salad , a light, delicious and quick to prepare salad. I prefer endive salad especially at dinner, it does not have many calories and endives are rich in vitamins and minerals.

  • 3 large endives
  • 150 g canned tuna
  • 100 g canned boiled corn
  • 3 tablespoons olive oil
  • juice from half a lemon
  • salt to taste

  • 700 g potatoes
  • 100 g tuna in oil or own juice
  • 70 g black olives
  • 2-3 green onions (or a small dried onion)
  • juice from half a lemon
  • 2-3 tablespoons mayonnaise (or olive oil)
  • salt and pepper to taste
  • fresh parsley

Washed potatoes are boiled in water with a little salt. After penetrating well, leave to cool, peel and cut into cubes.

The canned tuna is unwrapped and put in a sieve to drain the oil. Over the tuna, a little lemon juice drips after the drain.

Peel the onion and chop the rounds or julienne, wash the green parsley well and chop finely, and leave the olives whole.

Put all these ingredients in a salad bowl and mix with mayonnaise.

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If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • or lettuce
  • 100 g tuna in oil
  • 70 g canned corn
  • a few green olives
  • a large tomato (or 5-6 cherry tomatoes)
  • 1 grated carrot
  • olive oil
  • lemon juice
  • salt

We wash and dry the salad, break it into pieces and put it in a bowl. Add the drained tuna or preserving juice, corn, grated carrot, chopped olives and tomatoes, salt, oil and lemon juice to taste.

Mix gently salad with tuna and corn and we serve it immediately.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Tuna rice salad

In summer we cool off with a tuna rice salad, perfect especially if we keep it in the fridge.

This salad is versatile, you can add other ingredients, such as: bell peppers, onions, green onions, etc.

And the salad sauce may differ, according to your own taste. You can replace vinegar with lemon juice and you can add different spices.


Method of preparation

Marinated crucian with vegetables

Prepare a stew of wine, thyme, crushed garlic, chili, definite sheet and a little oil. In this bait

Raw salad with breaded surimi

Wash, clean and cut all the vegetables and put them in a large bowl. We grind the cheese, olives


MEXICAN TONE SALAD WITH AVOCADO

I chose to prepare this Mexican tuna salad with avocado for a full, tasty and healthy breakfast. It is a simple, quick and very easy to prepare recipe.

It can also be an idea for an elegant appetizer or a cold snack, you can take the salad in a jar for the package at the office.

Avocado is one of the healthiest fruits, its consumption bringing many benefits to the body. It is rich in protein, healthy fats, minerals and vitamins, folic acid, lutein and antioxidants. It can be easily integrated into various recipes, most often in salads or sauces or creams.

But the star of this salad is the tuna from John West canned fish that I received from Nordic Food to test.

You can also buy them online from the website https://online.nordicshops.ro/johnwest/ with a discount of 25%, for any product, one time / customer, in period November 15 - December 31, 2020, using code JohnWest25.

Moreover, you can register in the national campaign with super prizes & # 8220Embark on the Awards Adventure with John West & # 8221 which takes place during the period 15 Nov.-10 Jan. 2021 if you click here: https://online.nordicshops.ro/johnwest/

Canned fish brand John West is one of the largest producers in the world. They are known for their delicious canned tuna, salmon, mackerel, sardines, herring and seafood.

I liked the company's concern for the taste and quality of the products, made according to healthy recipes, but also the company's policy related to sustainable fishing standards (the company is certified & # 8220Dolphin Safe & # 8221 and can follow the raw material).

#JohnWest is a leader in the canned fish markets in the UK, Ireland and the Netherlands.

In the world premiere, John West launched in 2009 NO Drain Tuna (drained tuna), in which you can find juicy tuna, but which leaves no dirt behind, the juicy and delicate JohnWest tuna infusions with carefully selected spices and olive oil, combination of flavors and No Drain (drained) packed in a new box with a lid that can be closed again after opening.

Coming back to Mexican tuna salad with avocado I would like to tell you that I have used black beans, corn kernels and the pulp of some cherry tomatoes. For extra flavor I seasoned with dried oregano, cumin, a few chives leaves (but you can choose green onions or red onions) and hot pepper flakes.

I got a quick, nutritious and tasty recipe, which I will redo in the summer, when I don't want to turn on the stove, but also during the periods when fasting allows & # 8220 release to fish & # 8221.

And, because sMexican tuna with avocado to look beautiful I chose to put it in avocado peels.

If I made you want a good and delicious tuna salad recipe, I invite you to prepare it too.

I leave below the list of ingredients and how to prepare Mexican avocado tuna salad presented step by step:

INGREDIENT:

1 can tuna pieces in sunflower oil -145 g or in

100 g boiled black beans

50 g boiled corn kernels

4 strands of chives or 2 green onion leaves or 1/4 small red onion

1/2 teaspoon dried oregano

1/4 teaspoon hot pepper flakes

a few sprigs of coriander or green parsley

I drained the black beans and corn and put them in a bowl. I cut the tomatoes and chopped them into cubes, removing their pulp.

I cut the avocado in half lengthwise, I removed the seeds with a knife, then with the same knife I cut the core into medium to small cubes. I took out the avocado cubes and put them in the bowl. I poured lemon juice over the avocado to prevent its oxidation.

I seasoned with salt, freshly ground pepper, oregano, cumin and hot pepper flakes, then I added the four strands of chives and finely chopped parsley, then I mixed the composition. If you like coriander, you can use it instead of parsley.

I added the tuna and a little of the canned oil.

I mixed until the composition was homogenous, then I filled the avocado peels.


Photo source: www.italianfoodnet.com

Ingredient:

- 50 g pitted olives

How to prepare tuna and potato salad:

Peel and wash the carrots and potatoes, cut them into cubes and boil them together in salted water. Meanwhile, boil the eggs, peel them and cut them into slices, then drain the tuna from the canned sauce. Mix all the ingredients, add a little olive oil, salt and pepper to taste, then sprinkle a little green parsley on top.