Avocado and tuna are a somewhat unusual combination of foods at first glance. But this is if we 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 and loads the body with the necessary protein.
Among other things, avocados are extremely healthy. The presence of vitamins and iron in it, which are involved in hematopoiesis, and vitamin E, which is responsible for the youth of cells, makes it a very valuable product.
This fruit accelerates the elimination of “bad” cholesterol and even takes care of our figure, promoting weight loss.
Layered tuna, avocado and tomato salad
Instead of the traditional mimosa, try making something new, more exotic, to please yourself and your loved ones with new taste experiences. In addition, this salad looks no less elegant.
Components:
- tuna 2 cans
- tomatoes 2 pcs.
- avocado 1 pc.
- pine nuts 2 tbsp. l
- olive oil 2 tbsp. l
- lime juice 1 pc.
- cilantro, salt, pepper
Algorithm:
- Mash the peeled ripe fruit so that fragments are visible; there is no need 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)
- After thoroughly mixing the ingredients, make the first layer of salad from them, carefully placing them on a dish
- After making cuts on the tomatoes, you need to pour boiling water over them for a couple of minutes to remove unnecessary skin
- Peel them and remove the seeds - they should not spoil the taste of the salad
- Cut the tomatoes into cubes, add salt and pepper, add chopped cilantro
- After stirring, strain off the liquid to prevent the salad from becoming too runny.
- Make the next layer of tomato salad
- Mix tuna with oil and place next layer
- The finished dish is best served chilled, allowing it to stand in the refrigerator for 20 minutes.
Bon appetit!
Watch the video version of the recipe
The long-awaited summer has arrived, and the first fresh vegetables have appeared, straight from the garden beds. I just want to cook some tasty, satisfying and healthy salad. Which one? A great example would be tongue salad with fresh cucumber. Naturally, nothing is done by itself, so you need to put in at least a little effort. The main condition is that the tongue must be boiled in advance, because this process takes quite a lot of time. So, today we will present to your attention some wonderful and simple recipes.
Tuna salad with avocado and egg
A low-calorie, high-protein recipe for weight watchers. Avocado with canned tuna and eggs combines the flavor of yogurt while maintaining its beneficial properties.
Ingredients for cooking:
- tuna – 180-200 g;
- avocado – 1 pc.;
- eggs – 3 pcs.;
- lettuce leaves - 3-4 leaves;
- yogurt – 1 pc.
It is better to use a low-fat fermented milk product without any additives. For greater benefits, choose a high protein option. Boil the eggs until tender and place in cold water. This will help you get rid of the shells easily.
The prepared fruit is chopped into slices. The eggs are crushed to the same shape. Place the washed leaves on a wide dish and pour a little yogurt on top in thin strips. Next is a layer of avocado, then fish and eggs. The dressing is poured on top.
Avocado and tuna salad - classic recipe
This snack option with avocado and canned fish can be called classic. It is the simplest in composition and fastest in preparation. If guests are on the doorstep, it will become a real lifesaver.
We take:
- Avocado – 1 pc.
- Tuna - a jar.
- Canned corn - jar.
- Mayonnaise - to taste.
Step-by-step preparation:
- Cut the avocado into halves. Remove the pit and peel off the skin. Cut into small cubes.
- Open the jar, drain off any unnecessary liquid and use a fork to crumble the fish meat into small pieces, but do not overdo it.
- Open the corn and drain the water.
- Take a deep bowl, add the ingredients, season with mayonnaise sauce. Decide that there is not enough salt - add more salt. It is permissible to add black pepper to the dish. Decorate with sprigs of greenery.
Salad with cheese, avocado and tuna
Avocado and canned tuna salad recipe with cheese looks beautiful on a long white platter. Prepare:
- large avocado – 1 pc.;
- cherry – 6-8 pcs.;
- tuna – 200 g;
- feta cheese – 100 g;
- lemon juice – 4 tsp;
- oil - to taste.
Cherries are cut into 4 parts, excess juice is removed. Feta is removed from the package and chopped into cubes. The fruit is cut in half, peeled and boned, sprinkled with lemon juice. Cut into thin slices. The fish is chopped and the liquid is drained first.
Mix everything, add spices and olive oil to taste. Add the feta cubes last so as not to spoil the appearance when stirring.
Salad with tongue, cucumber and avocado
For lovers of Italian cuisine, we also have a wonderful and equally easy-to-prepare recipe.
- 1 avocado
- 2 large fresh cucumbers
- 1 boiled tongue
- 2 sprigs basil
- 50 milliliters lemon juice
- 40 milliliters olive oil
- freshly ground black pepper, salt to taste
Boil the tongue in advance, let it cool and cut into strips. Wash the avocado, peel it, remove the pit, and then cut it into small cubes or thin strips. Wash the cucumbers, cut into small slices or strips.
Place all chopped ingredients into a salad bowl. Now prepare the dressing. Combine olive oil, freshly ground pepper, lemon juice and salt and mix thoroughly. Season the salad, mix well. Transfer the finished dish to plates and place basil sprigs on the side.
How to make a delicious tuna and avocado salad
Tropical fruit combines in an unusual way with fish. Its oily, delicate mass has a pleasant, vaguely sweet taste. There are varieties with nutty and even slightly coniferous tones.
In order for the avocado to fully reveal its taste, it is sprinkled with a little lemon juice, olive oil and ground black pepper are added.
That is why the fruit is good in salads, where all the listed ingredients are present and the fruit becomes incredibly tasty.
Ingredients:
- 1 can of canned tuna;
- 1 avocado;
- 1/2 onion;
- 1 cucumber;
- 100 g olives;
- olive oil;
- 2 tbsp. l. lemon juice;
- salt pepper;
Preparation:
First we prepare all the products. Drain the juice from the canned food and divide the fish into medium pieces. Peel the avocado and cut into cubes. Onions (preferably red), cut into half rings. Olives - in rings. Cut the cucumbers into arbitrary slices and finely chop the greens.
Now let's start mixing the ingredients. Place avocado and cucumber pieces into a salad bowl. Add fish and olives. Place the onion and chopped herbs into a common bowl. Salt and pepper. Season with olive oil and lemon juice. Mix. Place on serving plates.
Salad with tuna, avocado and Chinese cabbage
After the holidays, full of high-calorie dishes, you often want to eat something light and satisfying at the same time. Vegetable salad with tuna is a good solution for such a case. This dish will also be relevant for those who want to lose weight. *If desired, you can add tomatoes.
Ingredients:
- Tuna in its own juice – 1 can
- Avocado - 1 piece
- Beijing cabbage - half a head
- Green peas, canned - 1 can
- Lemon juice - 2 tablespoons
- Mint - to taste
- Black pepper - to taste
- Grain mustard - 1 tablespoon
- Olive oil - 2 tablespoons
Step by step recipe
Wash the vegetables and dry. Lightly squeeze the Chinese cabbage to drain the water. Cut the avocado into two parts, carefully remove the pit using a tablespoon. The avocado must be ripe.
Cut Chinese cabbage into strips. First remove the avocado from the peel with a spoon, then cut it into cubes. Mix everything in a large container. Instead of Chinese cabbage, you can take Iceberg lettuce.
We are preparing the dressing. To do this, grind the mint leaves if it is fresh. If it is dry, slightly steam it in a small amount of boiling water for a couple of minutes. This will enhance her scent. Mix lemon juice, oil, mustard, add mint and pepper. Pour in the vegetable part and mix. Let it brew for twenty minutes. We take the tuna out of the can, drain the liquid, and soften it with a fork. If there are large seeds, they should be removed.
Add peas to vegetables and mix.
Add tuna to the salad. It is good to cool the salad before serving.
Salad "Heart"
This dish can be a great option for a romantic lunch or a wonderful nutritious dinner on Valentine's Day. It is very simple to prepare, and the ingredients are affordable and satisfying.
- 300 grams of chicken hearts
- 2 tablespoons starch
- 300 grams of boiled pork tongue
- 1 large carrot
- 1 leek
- 2 eggs
- 3 fresh cucumbers
- 60 grams of pickled mushrooms, it is better to take honey mushrooms
- dill, salt to taste
- 50 grams of sunflower oil
- 50 grams of pomegranate seeds
- ½ part bell pepper
- 100 grams of mayonnaise
Cut the carrots into thin strips or grate them on a coarse grater. Cut the leek into thin rings. Place it all in a hot frying pan and fry in sunflower oil until golden brown. Cut the boiled tongue and hearts into strips. Whisk the eggs, chopped dill and starch. Fry the omelette pancake over low heat and let cool. Then cut it and cucumbers into strips. Wash the pickled mushrooms under cold water and chop coarsely.
Place all ingredients in a salad bowl, then add salt and season with mayonnaise. Now mix thoroughly. Finally, cut the bell pepper into thin strips. Place the salad on a heart-shaped plate. Top it with pomegranate seeds and pepper. All is ready!
SALAD WITH AVOCADO AND TUNA FROM YULIA VYSOTSKAYA
Julia Vysotskaya's dishes have always been distinguished by their originality and special taste. She also has her own recipe for a famous salad, using the skin of half an avocado as a bowl. The appetizer is higher in calories, but it looks festive, and the taste will delight guests at any time.
REQUIRED PRODUCTS:
- large avocado - 1 pc.;
- mayonnaise and yogurt - 1 tbsp. l.;
- celery - 1 medium stalk;
- cherry - 3 pcs.;
- garlic - 1 clove;
- tuna in its own juice - 1 can;
- a handful of chopped dill;
- ground pepper and salt.
HOW TO PREPARE THIS SALAD:
- It's easy to mash tuna with a fork - there may be full pieces of fillet left in it.
- Cut the avocado in half, remove the pit. Collect the pulp with a spoon, being careful not to damage the thick skin. There should be two empty boats left.
- Cut the celery into small cubes.
- Add a handful of dill and crushed garlic to all ingredients (avocado, tuna, celery).
- Season with a mixture of mayonnaise and yogurt, add spices and salt.
- Mix the resulting mass well and put it into the boat using a spoon.
- Cut the tomatoes into halves.
- Attach several cherry halves to each “bump” of lettuce, lightly pressing them into the mass.
It can be served as a separate dish or on a plate with a side dish. Yogurt and mayonnaise should be natural: this will significantly improve the taste of the dish.
Avocado and tuna salad is a simple, somewhat exotic, but very tasty appetizer. But you shouldn’t get carried away with it too often, but a couple of times a week such a meal will only have a positive effect on the body.
Salad "Dracula"
Boiled, pork or beef tongue is very tasty in itself, and is often served as an appetizer. But you can also diversify an ordinary dish by adding a few more products, and now we will do this. This salad is very easy to prepare, very tender and nutritious. So, for one serving you will need:
- 100 grams of boiled pork or beef tongue
- 100 grams of fresh cucumber
- 50-70 grams of hard cheese
- 50 grams of walnuts
- mayonnaise, salt to taste
Boil the tongue, let it cool, cut into small cubes or thin strips. Wash the cucumber and cut into strips. Grate the hard cheese on the finest grater, and leave the walnuts for later, chopping them with your hands.
Season the salad with salt and pepper. This is worth doing if there is not enough salt in the mayonnaise. Place all chopped ingredients in a salad bowl and season with mayonnaise. Now mix everything thoroughly. You can decorate the top with chopped walnuts, or you can just add them and mix again. Alternatively, you can add pickled onions or garlic to this salad, but this is at your discretion. The dish is ready!
