Salad with canned tuna and avocado — very tasty recipes
Avocado and tuna — at first glance a somewhat unusual combination of products. But this is — if you do not take into account the whole range of avocado compositions. Very simple and original combinations of products can diversify any menu.
This salad is suitable for dinner or as a completely independent lunch, because it quickly saturates, loads the body with essential protein.
Among other things, avocado — extremely useful. The presence in it of vitamins and iron, which are involved in blood formation, vitamin E, which is responsible for the youth of the cells, makes it a very valuable product.
This fruit accelerates the elimination of «bad» cholesterol and even takes care of our figure, contributing to weight loss.
This exotic fruit gives the salad a healthy, very rich creamy mass without the need for mayonnaise. Lemon juice and cilantro give it an incredible fresh flavor — this can be your new favorite tuna salad.
- Cilantro -1 bundle
- Avocado — 3 pcs.
- Cucumber — 1 pc.
- 1 medium sized onion
- Canned tuna in own juice — 1 can
- Lemon — 1 pc.
- Olive oil — 50 ml.
Get the fish out of the jar, disassemble into flakes so that the porridge does not work.
Cucumbers cut into thin slices.
Cut the onion into thin half-rings
Peel avocado, cut into cubes, sprinkle with lemon juice
Combine the ingredients in a large bowl without stirring.
Stir the salad and fill it up before serving
Salt the salad to taste, sprinkle with lemon, seasoned with olive oil, mix gently.
After you add salt, you can enjoy the salad for 3 hours after cooking, then the cucumbers begin to lose their crispiness. If you prepare the salad in advance, combine all the ingredients except salt.
Storage salad should be closed and placed in the cold. So you can store it no more than two days.
This simple tomato salad with avocado, canned tuna, cilantro and lime is the perfect way to eat quickly and tasty. You can even call this salad a magic wand. If the guests are about to come, you can always prepare this amazingly tasty and beautiful salad in a matter of minutes.
(Calculation about 4 servings or more, if as a snack to other dishes).
- 1 diced avocado
- 1 tbsp. l lime juice
- salt to taste
- 2 cups of cherry tomato halves
- 1 cup coarse cilantro (measure after chopping, use a little more green onions if you don’t like cilantro)
- 1/2 cup chopped green onions (more or less to taste)
- 2 cans of tuna in oil. (you can use any tuna that you like)
- fresh ground black pepper
- 2 tbsp. l lime juice (if you like sour tastes, but you can use less lime juice)
- 2 tbsp. l extra virgin olive oil cold pressed
Cut the peeled fruit into cubes. Spice it with lime juice and season with salt.
Then you have to cut the cherry tomatoes in half. Cut the cilantro and scallions
Prepare a mixture of lime juice and olive oil for the sauce
Drain 2 cans of tuna with olive oil. Carefully remove the fish with a fork, gently divide into flakes.
Put the tomatoes in a bowl of avocado, add the green onion, cilantro, and then mix gently. After that, add the sauce and gently mix everything together with the tuna. (You can’t mix a lot of salad!)
Season the salad with fresh ground black pepper (a little more salt if you want) and serve immediately!
Try instead of the traditional «mimosa» to do something new, more exotic, to please yourself and your loved ones with new taste impressions. In addition, this salad no less elegant looks.
- tuna 2 cans
- tomatoes 2 pcs.
- avocado 1 pc.
- pine nuts 2 tbsp. l
- olive oil 2 tbsp. l
- lime juice 1 pc.
- cilantro greens, salt, pepper
Mash the peeled ripe fruit so that fragments are visible, it is not necessary to turn it into a completely homogeneous mass.
Season with lime juice, salt, and pepper. Add finely chopped cilantro and nuts. (By the way, you can choose any other nuts)
Mix the ingredients thoroughly, make the first layer of lettuce out of them, carefully laying on the dish
Making cuts on tomatoes, you need to pour boiling water on them for a couple of minutes to remove unnecessary peels.
Peel them and remove the seeds — they should not spoil the taste of the salad
Cut tomatoes into cubes, salt and pepper, add chopped cilantro
Stir the liquid, so that the consistency of the salad does not turn out too liquid.
Make the next layer of tomato salad
Stir tuna with butter and stack the next layer.
The finished dish is best served chilled, letting it stand in the refrigerator for about 20 minutes.