In salads, boiled potato goes well with any fish. Often use canned fish in oil. It is sold ready-made, it is enough to get the product from the can and grind it. The most favorite canned fish for our housewives is tuna. It has a beautiful light pink tint and looks advantageous in the finished dish.
Tuna is not only a hearty and tasty fish, but also a storehouse of vitamins and minerals, so necessary for our body in the off-season, when a person suffers from their lack. The product, preserved in oil, retains its beneficial properties; it can be easily purchased at any supermarket. Therefore, salads with tuna and potatoes are very popular.
In the article, we will consider several different recipes for preparing this dish: what ingredients need to be prepared for work, how to season them, how to serve on the festive table. A detailed description of the preparation will help to cope with the task even for young housewives or bachelors.
Classic recipe
Salad with canned tuna can be prepared for your family or served to guests. It is done simply and quickly, it is enough to boil eggs and potatoes in advance. Let's take a closer look at the ingredients that make up its composition:
- 3 medium-sized potatoes;
- tin can (only in oil) - 200 grams;
- 3 chicken eggs;
- as many pickled cucumbers;
- 1 onion;
- half a bunch of fresh dill;
- salt and black pepper to taste.
For salad dressing with canned tuna according to the classic recipe, mayonnaise is used. You can choose any percentage of fat content to your taste.
How to cook
Potatoes for salad should be tasty, not crumbly, and have a white or pinkish tint. If you boil potatoes, and when they are cut, they will creep under your hands, then instead of salad you get a mashed mass. Therefore, be careful when choosing a product. After boiling, you need to drain the water and put the potatoes to cool in a cool place. Only when it cools, cut it into small cubes.
Wash the eggs and boil until they are hard boiled, that is, from 5 to 10 minutes after boiling water. Then drain the boiling water and pour over them with cold water, then the shell will separate perfectly. It is most convenient to chop eggs with a fork on a plate, although you can cut it.
The bulb is peeled, washed and finely chopped.
Cucumbers can be used both salted and pickled. The first ones are softer and juicier, so after cutting, drain the excess water from them. Marinated are more dense and crispy, so they are often used to make a salad with potatoes and tuna. If they contain too much vinegar, rinse them under running water and only then chop with a knife.
Gently take canned tuna out of the can. If fish bones are present there, dispose of them. Then soft fish just crush with a fork in a separate bowl.
Wash the dill, cut off the thick lower sticks and chop the greens finely.
When all the ingredients of the salad with potatoes and tuna are mixed in a salad bowl, salt, optionally pepper and season with mayonnaise. If you serve it to the guests, smooth the top with the back of a tablespoon and sprinkle with a layer of chopped greens.
Warm salad
The next version of the salad is served warm, and it is better not to boil the potatoes for its preparation, but to bake in the oven, cut into quarters. In addition to 4 medium-sized potatoes, you will need these components:
- 1 can of tuna;
- 1 onion;
- 2 tomatoes;
- 10 olives (seedless);
- for pickling onions - 1 tsp. vinegar and as much granulated sugar;
- for dressing - a pinch of salt and pepper, olive or refined sunflower oil (2 tbsp. l.), 1 tbsp. l freshly squeezed lemon juice, 1 tbsp. l liquid natural honey, 1 tsp. mustard seeds, several sprigs of fresh basil.
How to make a salad with canned tuna and potatoes, we will consider in more detail further.
Cooking
Depending on the season, potatoes can be used both old and young. In the second case, the peel does not need to be removed, it is enough to thoroughly wash the potatoes and cut it into parts as a whole. It is recommended to cover the pan with parchment paper or foil. If desired, you can sprinkle potatoes with your favorite seasonings or herbs to make it more flavorful.
Onions must be selected sweet varieties and hold in the marinade for at least 10 or 15 minutes. To do this, pour chopped onion with boiling water, add vinegar and sugar. Then drain the liquid, and before sending it to the salad bowl, squeeze it out with your hands so that the glass has excess liquid.
The olives are cut into rings or halves, and the washed tomatoes are sliced. Separately, prepare the sauce by mixing the necessary ingredients first in a bowl.
Grind canned tuna with a fork. All components are mixed in a bowl and watered with sauce. Serve warm salad with tuna and potatoes immediately after cooking.
Vitamin dish
The next salad consists of fish and several vegetables. It looks favorably on the festive table due to the contrasting colors of its components. If you are preparing a salad with tuna, beans and potatoes in the spring or early summer, then boil the last vegetable directly in the peel, having washed the surface of the root crop completely with a sponge or brush. Beans for food can be used both fresh and frozen.
Let's take a closer look at what products are part of such a salad:
- 1 can of tuna;
- 3-4 potatoes;
- 200 grams of fresh or frozen green beans;
- 1 onion;
- 5-6 cherry tomatoes;
- a few spinach leaves;
- 1 tbsp. l wine vinegar;
- 2 tbsp. l vegetable oil (olive and sunflower or corn are suitable);
- a pinch of salt;
- spices to taste.
Cooking process
First, put the boiled washed potatoes. After cooling the roots, peel and cut into several equal parts. Young potatoes just cool and divide into parts.
Beans are boiled before being added to the salad, however, the cooking time depends on whether you take fresh or frozen product. Put a pot of water on the fire and after boiling, lower the beans washed under running water in boiling water. When the water boils, add salt and time. 5-7 minutes are enough for fresh pods, 10-12 minutes for freezing. After decanting the water, leave the beans in a colander until cool, and only then add it to the rest of the products in the salad bowl.
Onions, choose sweet varieties, red option will add bright colors. Peel it and cut it into thin half rings. If desired, you can pre-marinate the onion, bay 1 tbsp. l vinegar and adding 1 tsp. granulated sugar. In the marinade, the chopped vegetable should stand for at least 10 minutes, and then squeeze out the excess liquid with your hands so that the salad with tuna and potatoes does not float.
Separate the twigs from the leaves of fresh spinach, rinse them under wastewater and add them whole to a bowl. Open canned fish, drain the oil and carefully remove the contents into the bowl. Crush or chop with a fork, depending on the softness of the tuna.
Wash and cut the cherry tomatoes in half.
It remains to sprinkle everything with vinegar, season with oil, salt and, if desired, sprinkle with your favorite spices.
Option with mushrooms
Very tasty is a salad of tuna and potatoes with mushrooms. Prepare the following products for 1 can of fish:
- 3 eggs;
- 250 grams of raw mushrooms;
- 100 grams of your favorite hard cheese;
- 2 medium sized potatoes;
- a pinch of salt;
- black pepper - optional.
For dressing use different sauces. You can simply pour over vegetable oil or season with mayonnaise. A light salad will turn out if you mix mayonnaise in equal proportions with sour cream or natural yogurt. Here already make a choice to your liking.
How to make a salad
First, put the boiled potatoes and eggs. While they are boiling, take care of the mushrooms. Rinse the champignons thoroughly under running water to get rid of residual soil, then cut into thin slices.
Pour everything into a pan, cover and place on a slow fire. Do not pour oil or water yet. Mushrooms release their own juice and will simply float in the liquid. Here you need to look after them, as the water evaporates quickly. When the mushrooms are browned, add vegetable oil and sauté until light brown. Then turn off the fire and pour the champignons into a colander, placing it over a bowl. Excess oil should drain so that the fish salad with canned tuna and potatoes does not turn out to be too fat. Then his taste will turn out to be more multifaceted.
During the cooking of mushrooms, the potato will have time to cook. Remove it from the pan and cool before cutting into salad cubes. Hard-boiled eggs for 3-5 minutes, then drain the water and pour over with a stream of cold water so that the shell is well separated. You can chop eggs either finely with a fork or cut into large slices.
Grate hard cheese on a coarse grater. Mix all the ingredients in a salad bowl, salt, if desired, sprinkle with selected spices and season to your taste. After mixing, you can serve the salad on the table.
Puff salad
Dishes laid out in layers always look advantageous on the festive table. Imagine and we recipe puff salad with tuna and potatoes. You will need the following ingredients:
- 1 can of canned tuna;
- 1 onion sweet onion;
- 4 potatoes;
- 2 carrots;
- 3 pickled cucumbers;
- 1 green apple
- 4 eggs;
- for greasing layers - mayonnaise.
Product Preparation
Put the boiled potatoes and carrots. Boil hard boiled eggs separately. When everything is ready, drain the water, cool the products and peel them and their shells. Rub each vegetable separately on a grater. Crush the eggs with a fork. Open the canned food, drain the oil and put the fish in the bowl. Peel the onion and chop finely into cubes. Mix tuna and chopped onions together.
Rinse pickled cucumbers under running water in order to get rid of excess vinegar. Then cut into small cubes. Grate the apple. All ingredients are prepared in separate containers.
Laying out
Take a flat dish for puff salad with tuna, potatoes and cucumber. Apply a little mayonnaise to its bottom. This is necessary so that the bottom layer does not stick to the bottom.
Layers are arranged in this order:
- Grated potatoes.
- Fish with onions.
- Carrot.
- Sprinkle a layer of cucumbers with a grated apple.
- The top layer is crushed eggs.
Grease each described layer with sauce, and salt potatoes, carrots and eggs. The top of the salad can be decorated with a sprig of greens or lay out beautifully chopped vegetables. Spread a good layered salad in portions: for each guest separately.
As you can see, you can cook delicious salads from canned fish. It is tasty and fast. Choose your favorite recipe and prepare a new salad for your loved ones. Enjoy your meal!