Salad with canned tuna and Chinese cabbage

Salad with canned tuna and Chinese cabbage: 3 recipes

The combination of fish, vegetables and crispy Chinese cabbage is a pleasant surprise. Cabbage is the best unloading ingredient on the holiday table, which is especially important for the New Year's table. The series of winter holidays is traditionally full of feasts sprinkled with high-calorie dishes. This means it can be fraught with consequences, if not for health, then for sure for the waist. And that’s why it’s worth taking a closer look at light, semi-vegetable salads in advance. This is exactly what we want to offer you today. Under the attractive appearance of tuna-vegetable snacks, their main advantage is hidden - they are almost dietary. Let's look at the colorful photos.

Simple salad with tuna and Chinese cabbage

What we need:

Chinese cabbage - 1/2 pcs.;
purple onion - 1/2 pcs.;
mayonnaise - 90 g;
cucumber - 1 pc.;
natural yogurt - 90 g;
salt - 1 pinch;
canned tuna – 1/2 can.

How to prepare this salad

Cut the cabbage into thin strips and place in a bowl. You can wrinkle it just a little to make it more elastic. But don’t overdo it, as Beijing itself is quite tender.
Cut the onion into thin half rings and add to the cabbage.
Read also: How to boil eggs: soft-boiled, in a bag, hard-boiled, how long does it take | How easy it is to clean
Mash the tuna with a fork, after removing the bones and fins. Add to salad.
Cut the cucumbers into rings or quarters, and also throw them into a salad bowl. Salt everything and mix.
Mix yogurt with mayonnaise and season.

When serving, garnish with lettuce leaves. You can sprinkle with crackers.

Author: Irina Eremeeva

Salad with tuna, Chinese cabbage, tomatoes and avocado

Ingredients:

tuna in its own juice – 1 can;
canned corn – 80 g;
hard cheese – 45 g;
eggs (hard-boiled) – 3 pcs.;
Chinese cabbage – 100 g;
tomato – 1 pc.;
avocado – 0.5 pcs.;
pickled cucumber - 1 piece;
garlic – 1 clove;
salt, pepper - to taste;
sugar - a pinch.

This amount of ingredients makes 4 servings.

How to prepare this salad option

First prepare the sauce: to do this, mix mayonnaise with yogurt and garlic (pass through a press).
You can start collecting the salad. Finely chop the cabbage and place half the volume on the bottom of the salad bowl. Salt, pepper, add a little sugar, mash. Coat the Peking sauce with sauce.
Place half a can of tuna on top (not very small pieces). Press down and brush with a little sauce.
Next add corn (half the volume) and diced avocado.
On top - half a tomato and a cucumber, also diced. Grease with sauce and compact.
Next layer: two whites (grate on a coarse grater), half of the cheese (on a fine grater) and green onions (finely chopped). Spread with sauce.
Read also: Tartlets with canned tuna and tomatoes
Next, repeat all the layers, except for the avocado (it’s already all in the first layer). Cabbage, sauce, tuna.
Corn, tomato, cucumber, green onion.
Egg white + remaining cheese. Lubricate well with the remaining dressing.
Cover everything with yolks (finely grated) on top.

You can use any fresh herbs as decoration.

Author: Irina Eremeeva

Simple Layered Salad with Canned Tuna

It is unlikely that there will be at least one housewife who has never prepared everyone’s favorite “Mimosa”. Usually the simplest canned food is placed in it - saury or sardine. With tuna, this salad will become more refined and delicate in taste.

Due to its beautiful design and its nutritional properties, this “Mimosa” is perfect for treating guests during a festive feast. To make the salad more fluffy, it is better to grate and cut all the ingredients immediately into a plate for serving.

You can add hard cheese in a separate layer.

2 cans of canned tuna;
1 onion;
5 eggs;
2 potatoes;
3 cloves of garlic;
2 carrots;
200 g mayonnaise;
20 g dill;
Salt pepper.

Cut the onion into small cubes, boil the carrots, eggs and potatoes until tender.
Remove the tuna from the can and mash it well with a fork on a flat plate.
Add 2 tablespoons of mayonnaise, a little black pepper and onions to the fish.
If necessary, add a little salt to the tuna and mix everything.
Cool the eggs, peel them, separate the whites from the yolks, grate both of them into different containers.
Also peel the carrots and grate them on a coarse grater.
Mix carrots with a small amount of mayonnaise, salt, pepper and chopped garlic.
Grate the boiled potatoes, also season them with salt and pepper, mix with mayonnaise and chopped herbs.
Place the salad in a deep salad bowl in the following order: tuna, potatoes, carrots, whites, yolks.
Spread all layers of salad, except the last one, with mayonnaise and carefully level with the back of a spoon.
Leave the Mimosa salad with canned tuna in the refrigerator for half an hour.

Read: Salad With Bell Peppers and Tuna
Interesting from the web

Salad with Chinese cabbage, tuna and corn

Grocery list:

Chinese cabbage – 2-3 leaves;
fresh cucumber – 1 pc.;
canned tuna – 120 g;
chicken egg – 1 pc.;
canned corn – 120 g;
mayonnaise – 1.5 tbsp. l.;
salt – 2 pinches;
onions – ½;
spices – 2 pinches;
fresh herbs - 2-3 sprigs.

Makes 2 servings.

Cooking process

Hard-boil chicken eggs in advance. While they are boiling, wash, dry, and chop the Chinese cabbage leaves (only the green part of the leaf). Place in a salad bowl.
Wash a small fresh cucumber, cut into small cubes, and add to the cabbage.
Read also: How to make a delicious salad from champignons and chicken (5 recipes)
Peel the boiled egg, chop into cubes, and add to the rest of the ingredients.
Remove the required amount from the tuna can. Fish is suitable both in oil and in its own juice.
Now add canned corn – also the right amount.
Peel half of a small onion, chop into thin strips, and place in a bowl.
Season the salad with mayonnaise or low-fat sour cream, add a little salt, and add spices. Stir.

Serve the dish in small bowls or in a large dish. Garnish the salad with fresh herbs.

You can prepare Peking and tuna dishes for two days at once. To do this, chop the fish and cabbage and put it in a container, sprinkle with lemon juice and seal it tightly. The remaining components of the salad (according to one of the three proposed recipes) can be added right before serving. Due to the presence of lemon juice, salt may not be added.

Don’t forget that high-quality and real tuna can be easily mashed with a fork or cut into pieces with a knife - it does not contain bones, because is a large fish.

If we want to get a dietary salad, we should strain the fish in oil, otherwise it will be greasy.

Have a delicious and light feast!

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Salad with canned tuna, rice and corn

This salad can compete with any second course in terms of satiety, so you can safely prepare this appetizer for a family dinner. The combination of products proposed in this recipe will slightly diversify the daily diet and will definitely please the household.

Read: Hot Smoked Catfish Salad

Everything is prepared very simply and without extra time. The main thing is to make the rice crumbly - for this you just need to maintain the proportion and add exactly twice as much water to it.

1 can of canned tuna;
1 can of canned corn;
2 eggs;
100 g rice;
1 onion;
100 g mayonnaise;
Greenery;
Salt pepper.

Rinse the rice well, place it in a saucepan and add water.
Add a little salt to the rice and cook until cooked (about 20 minutes), then let cool.
Boil eggs hard, cool, peel and cut into cubes.
Finely chop the onion and mash the canned tuna with a fork.
Drain the liquid from the corn and pour it into a deep salad bowl, add all the other prepared ingredients.
Lightly salt and pepper the salad, sprinkle with fresh chopped herbs.
Season everything with mayonnaise and mix well, let the salad with canned tuna and rice brew for a while.

Now you know how to prepare a salad with canned tuna. Bon appetit!

Salad with canned tuna is a simple fish appetizer that can be turned into a real culinary masterpiece without extra money or time. Properly selected ingredients and talented decoration will allow you to create an interesting dish for the holiday. Before preparing a salad with canned tuna, it is better to carefully read the recipes and the following recommendations from experienced chefs:

If you want to reduce the calorie content of a salad with canned tuna, choose fish in its own juice. With the addition of oil, the amount of fat that ends up in the salad increases significantly. In addition, manufacturers rarely use high-quality oil, which means it does not contain any beneficial nutrients;
Unfortunately, canned tuna is one of those products that is most often tried to be counterfeited. High-quality canned food can be distinguished by the presence of information about the product directly on the jar. The expiration date, assortment mark, and date of manufacture must be indicated there;
It is best to take canned tuna, which contains only the fish itself and salt. Any other ingredients are already a reason to think about the taste and quality of the product;
To make a salad with canned tuna even more interesting and nutritious, you can add rye bread croutons or pine nuts to it;
You can serve canned tuna salad on croutons or toast. You will get an original appetizer for the holiday menu.

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Read: Tuna Salad With Potatoes

How to make tuna salad?

To make the ultimate tuna and kale salad, consider the following:

The most important thing in cooking is to choose the right fish.
Housewives often choose canned fish because it saves them a lot of time. It is recommended to take tuna pieces in its own juice or olive oil.
When choosing fish for cooking, you must carefully inspect the product. You should not buy fillets that are covered with brown spots or have an uneven color - most likely, they are no longer fresh.
When purchasing a whole fish, it is worth considering that the maximum weight is 2 kg, it must be light in color, with intact fins.
Tuna can be stored in the refrigerator for no more than four days, so you need to cook it right away.
Boil the tuna in salted water with the addition of bay leaf, black pepper and onion rings. The process takes approximately 10 minutes.
Vegetables added to tuna and Chinese cabbage salad must be fresh, without any external damage.

Tuna and cabbage salad

Nourishing, tasty, simple. Some people like exactly this description of salads, and dishes in general. If this can be said about you, then you are in the right place.

What you will need:

200 grams of tuna in oil;
2 bell peppers;
4 cherry tomatoes;
200 grams of cabbage;
1 onion;
3 eggs;
1 lemon;
5 grams of black peppercorns;
2 cloves of garlic;
15 grams of coarse sea salt;
5 grams of dry mustard;
45 ml olive oil.

How to assemble the salad:

Open the can of tuna and place the fish pieces on a sieve to drain the oil that we won’t need.
Peel the garlic and put it under a press.
Squeeze the juice from the lemon.
Combine olive oil, citrus juice and garlic. Add salt and seasonings to taste.
Wash the cherry tomatoes and cut them into 4 pieces.
Wash the cabbage and chop it.
Peel the onion and cut into half rings.
Boil eggs, cool in cold water. Then peel and cut into 4 pieces.
Wash the pepper, remove the stem and seeds. Cut the remaining part into strips.
Mix all ingredients (except eggs), pour over dressing and stir.
Top with egg quarters and serve. Bon appetit!

Delicious tuna and Chinese cabbage salad with sweet mustard dressing

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

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.

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.

Salad with canned tuna, egg and cucumber

Another hearty and balanced salad that can easily replace a full lunch. This dish is prepared very quickly and easily, because most of the ingredients do not need to be prepared in any way.

At the same time, a salad with tuna, cucumber and eggs can be used as a base for more interesting snacks. Any fresh, boiled or salted vegetables can be combined with it.

1 can of tuna in its own juice;
1 can of canned peas;
1 cucumber;
3 eggs;
1 potato;
½ onion;
150 g mayonnaise;
Salt pepper.

Drain the juice from the canned food, chop the tuna with a fork and put it on a plate where the salad will be prepared.
Boil hard-boiled eggs and potatoes in their skins until tender.
Cool the potatoes and eggs, peel and cut into cubes, and also chop the cucumber.
Place the chopped ingredients over the tuna and add the green peas.
Cut the onion into thin half rings and scald with boiling water (so as not to be bitter).
Season the salad with mayonnaise, add salt and pepper to taste and mix well.

Salad appetizer with tuna and Chinese cabbage in tartlets

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

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.

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.

Salad with cabbage and tuna

Today, the composition is rich, which we have prepared especially for you: tomatoes, corn, olives, olives, eggs, carrots, onions, zucchini. But that is not all!

What you will need:

70 grams of cabbage;
1 large tomato;
1 small onion;
1 small carrot;
1 can of canned tuna;
30 grams of corn;
5 pitted olives;
1 chicken egg;
75 ml olive oil;
30-40 ml apple cider vinegar;
2-3 ml of hot mustard.

Sequencing:

Wash the cabbage leaves and chop finely. Place on a plate.
Wash the tomato, cut off the stem and cut into cubes.
Peel the onion, cut off the roots and cut into strips.
Arrange the tomatoes and onions evenly on a platter.
Wash and peel the carrots. Cut into strips or grate and place in the next layer.
Wash and boil the egg, cool in water, peel and cut into cubes. Place on carrots.
Open the can of tuna and drain in a colander.
Separate the fish pieces and place them on the eggs.
Drain the corn in a colander or sieve, let it drain and place in the next layer.
Cut the olives into pieces and decorate the salad.
Mix mustard with vinegar and oil. Pour over the salad and season with spices if necessary.

How to serve

Salads with canned tuna love a “layered” presentation, since tuna itself is dense, such salads will hold up well. But no one has canceled the classic options either. It all depends on your imagination.

If you replace the butter with low-fat yogurt in the above recipes, then in addition to the benefits, salads with tuna and Chinese cabbage will not bring you extra calories. Options with mayonnaise are more likely for a festive feast. For those who are on a diet, you can get by with low-fat yogurt or prepare a mayonnaise-type dressing. To do this, you will need to mix yogurt with a small amount of mustard and one yolk. The consistency of such a dressing will be much thinner, but it will also have fewer calories.

I would also like to note the need to consume iodine, which is contained in large quantities in tuna meat. You should choose tuna canned in oil. This tuna contains 17 micrograms of iodine per 85 g of product, which is 11% of the daily intake. A bonus to eating tuna in oil can be a large amount of protein, vitamin D, and iron.

Materials from the Salads section

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Recipes for delicious and healthy tuna and Chinese cabbage salads

TOP 13 recipes for salads with Chinese cabbage and grapes

Simple tomato salad with tuna and Chinese cabbage

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

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.

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.

From Chinese cabbage

A hearty, tasty salad, including a large number of vegetables and protein ingredients, can become a complete dish for dinner or complement any lunch.

Ingredients:

Tuna, canned in oil - 1 can.
Young Chinese cabbage – 200 g.
Onion – 1 small head.
Tomatoes – 2 pcs.
Bell pepper of any color – 1 pc.
Chicken eggs – 3 pcs.
Lemon – 1 pc.
Extra virgin olive oil – 3 tbsp.
Pepper – 1 small pinch.
Garlic – 2 cloves.
Salt - to taste.
Dry mustard – 2-3 pinches.

Calorie content – 115 kcal.
Proteins – 8.5 g.
Fats – 6 g.
Carbohydrates – 3 g.

Steps to follow to make Tuna Kale Salad:

Put hard-boiled chicken eggs.
Thinly slice the Chinese cabbage. It does not need to be ground, as its leaves are thin and delicate. But if you don’t have it, you can replace it with white cabbage.
Open the can of canned tuna, place it in a separate plate and use forks to separate it into small pieces of the same size. Add tuna to cabbage.
Scald the tomatoes with boiling water to make the skins easier to remove. Remove it and cut the pulp into medium-sized cubes.
Rinse the bell pepper thoroughly, remove the stem and seeds, and cut into small thin slices.
Peel the onion and cut into half rings.
Next, you need to prepare the sauce - mix the juice of one lemon with olive oil. Dry ingredients are also added there - mustard, salt and pepper.
Garlic cloves are peeled. Next, they need to be crushed with the flat side of the knife and then finely chopped. Add garlic sauce, stir.
Cool the eggs and cut into small pieces using an egg slicer or knife.
Combine all the ingredients and then, adding the sauce to the salad, mix all the ingredients.

Chinese cabbage salad with canned corn

Incredible product ratio. Sweet pepper adds a special aroma and taste. Corn provides an amazing sweetness. Regular Chinese cabbage gives tenderness. And tuna adds sophistication. Tasty, healthy, and incredibly easy to prepare. Accordingly, it simply must be on the table and not only on holidays.

You will need:

1 sweet pepper;
2 onions;
400 gr. canned corn;
400 gr. Chinese cabbage;
200 gr. canned tuna;
20 gr. oils;
1/4 tsp. salt.

Coleslaw with tuna

Often people buy this cheese just to have a snack or cut a piece for a sandwich. Today we will show you how else you can use the product and prove that it is very tasty.

What you will need:

170 grams of canned tuna;
200 grams of cabbage;
150 grams of corn;
1 medium cucumber;
2 tomatoes;
1 processed cheese;
1 avocado;
1 collection of greens;
60 ml olive oil;
15 ml lemon juice.

How to prepare the salad:

All vegetables and herbs must be washed and dried.
Open the can of corn and drain the contents into a colander or large sieve.
Open the jar of fish. Remove the pieces onto napkins.
Break the dried tuna into pieces.
Cut the cabbage into small, small cubes.
Place cabbage and fish on a plate.
Cutting the cucumber into slices or cubes is a matter of taste. If necessary, it can be peeled (if it is bitter, for example). Place on the fish layer.
Cut the tomatoes into cubes and place them in the next layer, discarding the seeds.
Finely chop the greens and sprinkle the tomatoes with it.
Pour lemon juice and oil into a bowl. Add salt, mix and pour over the almost finished salad.
Wash the avocado, peel and cut into cubes. Place the next layer.
Grate the melted cheese and place on the avocado.
The last layer is corn.
After an hour in the refrigerator, the salad can be served.

Tip: There are two popular methods for peeling and chopping avocados:

Wash the fruit, cut through the flesh to the bone using a sharp knife. Rotate the knife along the pit and separate the avocado into two halves. Remove the pit and cut the halves into quarters. Peeling is as easy as a tangerine.
Wash the fruit, cut it in the same way (along the bone) and remove the seed with the tip of a knife. Now make a grid using a knife (making cubes of the desired size), cutting through to the peel. Using a spoon, scoop out the pulp.

Quick recipe: coleslaw with tuna and tomatoes

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

This is how our salad turned out - rich in vitamins, juicy, tasty, incredibly healthy. I'll go make myself another meal for dinner, otherwise I'm hungry