Savory salad with tuna, corn and egg

Tuna is an oceanic fish with a unique muscle fiber texture that is more reminiscent of meat. The significant amount of protein found in it allows you to quickly experience a feeling of fullness and be forever recharged with energy. The easiest and most affordable method to test tuna is to purchase a can of canned food. It can be used in different ways, but if you prepare a salad with it, the result will amuse you with its taste and attractive appearance. Such dishes can be served both for daily meals and for a special occasion.

Regular step-by-step option

1 can of tuna
Corn ½ can
Chicken egg 3 pcs
Fresh cucumber 2 pcs
Mayonnaise 3 tbsp
Salt and dark ground pepper - to taste
Dill, parsley and onion - optional

This option is perfect as an addition to rice.

With tomatoes

The basic salad can be supplemented with other ingredients. By adding tomatoes, they increase juiciness and achieve light sourness. It will take approximately 20 minutes to make.

Canned tuna – 1 can.
Salad tomatoes – 3 pcs. medium size.
Canned corn - 1/2 can.
Quail eggs – 8 pcs.
Fresh cucumbers – 1 pc.
Mayonnaise – 3 tbsp.
Salt and a mixture of peppers - to taste.

Calorie content – 80-90 kcal.
Proteins – 9-10 g.
Fats – 4-4.5 g.
Carbohydrates – 2-2.5 g.

Put the eggs on the boil.
In the bowl in which you plan to serve the salad, use a knife to separate the tuna into equal pieces.
Add corn to it.
Peel the chilled eggs from the shell and finely chop them,
Pour boiling water over the tomatoes to remove their skins. Cut the pulp into cubes.
Peel the cucumber and cut into small pieces.
Season everything with mayonnaise, pepper and salt - mix and serve.

With olives

In order to experience the taste of the Mediterranean in a salad, you need to add the proper ingredients to it. Olives are suitable for them. The salad is simple and easy to prepare and will take a minimum of time. 15 minutes and a cool dish is on your table.

Tuna canned in its own juice – 1 can.
Corn - 1/2 can.
Chicken eggs – 4 pcs.
Fresh cucumbers – 3 pieces.
Lettuce leaves – 4 pcs.
Olives – 100 g.
Olive oil – 3 tbsp.
Mustard – 1/2 tsp.
Lemon juice – 1 tbsp.
Salt and pepper - 1 pinch each.

Calorie content – 100-105 kcal.
Proteins – 10-11 g.
Fats – 3.4-4.2 g.
Carbohydrates – 2.5-3.2 g.

Peel the boiled eggs and chop them.
Cut the cucumber into thin slices.
Crush the olives with the flat side of a knife and chop finely. If there is a bone in them, then remove it first after kneading.
Wash the salad thoroughly and dry it. Tear finely with your hands and place in a serving container.
Break the tuna into small pieces and mix all the ingredients of the dish.
Create the sauce by combining olive oil, mustard, salt and pepper. Add the dressing to the remaining ingredients and mix everything thoroughly.

Recognized chef Jamie Oliver advises choosing both olives and olive oil “in dark glass containers only.” This way, oxides from cans do not get into the finished product and there is no harmful effect of sunlight.

With avocado

For dietary nutrition, you can add an ingredient such as alligator pear to a basic salad with canned tuna and corn. In fact, this is the second name for avocado, which can saturate the body with healthy polyunsaturated fatty acids. In this case, you should choose a dressing that is not so nutritious and rich, because the fruit itself contains up to 25% fat. Manufacturing is also not troublesome and will take no more than 20 minutes.

Canned tuna – 1 can.
Canned corn - 1/2 can.
Chicken eggs – 3 pcs.
Avocado – 1 pc.
Cucumber – 3 pcs.
Parsley – 1/2 bunch.
Dill – 1/2 bunch.
Olive or corn oil – 2 tbsp.
Mustard – 1/2 tsp.
Lemon juice – 1 tbsp.
Sea salt – 1 pinch.
Ground pepper - to taste.

Calorie content – 120-130 kcal.
Proteins – 10-11 g.
Fats – 5.5-6.5 g.
Carbohydrates – 4-4.5 g.

In the deepest thicket, to serve, you need to disassemble the tuna into small pieces.
After boiling and cooling the eggs, chop them using an egg slicer.
Add required amount of corn.
Wash the cucumber and cut into thin slices.
Peel the avocado. It will be perfect if the mixture is soft or close to that. But you should not take an extremely overripe fruit, because it will turn into mush when cut. After peeling, you need to cut the flesh along the entire contour. Move the two halves in different directions, turning them - this will open the avocado. One half remains without a core. And from the second one it will be necessary to remove a large bone. To do this, lightly hit it with a knife and, turning it slightly, take it out.
Cut the avocado into strips and then into small cubes.
Place all ingredients in a bowl.
Wash the greens, dry and finely chop.
Mix vegetable oil, mustard, lemon juice, salt and pepper separately. Add the dressing to the rest of the ingredients and mix everything.

With beans

This recipe will require more preparation. But it is completely suitable as an independent dish - after all, beans are quite nutritious. But production will require preparatory preparation. After all, you need to cook the beans, and they take a long time to cook. Therefore, this point must be taken into account before starting to make the salad.

The preparation time for beans is approximately 1 hour. And when it’s ready, assembling the entire salad will take no more than 20 minutes.

Beans of any variety - snow-white, reddish, dark, but certainly sweet - 150 g, boiled.
Canned tuna – 1 can.
Corn - 1/2 can.
Boiled chicken eggs – 4 pcs.
Fresh cucumbers – 2 pcs.
Fat sour cream – 3-4 tbsp.
Mustard – 1 tsp.
Freshly squeezed lemon juice – 1 tbsp.
Sea salt, a mixture of various peppers - to taste.

Calorie content – 110-125 kcal.
Proteins – 11.5-12 g.
Fats – 3.5-4.3 g.
Carbohydrates – 4.5-5 g.

In order for the beans to cook faster, they need to be soaked. This can be created even at night (that is, in the dark) . But take only filtered, prepared water.
Then drain it, add the new one and let it cook. Depending on the variety and size, the process will take approximately 40-50 minutes.

Also boil the eggs. After they have cooled, chop them into small cubes.

Place a can of tuna in a deep bowl and separate it into small fibers.
Add an appropriate amount of canned corn there.
Cut the cucumbers into suitable sizes.
In a small bowl, mix sour cream, mustard, lemon juice, salt and pepper. Having obtained a uniform thickness, add to the rest of the ingredients and mix everything thoroughly.

Conclusion

Using a basic tuna and corn salad recipe, you can constantly add new ingredients as you experiment in the kitchen. Almost all combinations have already become traditional. By adding rice, fried or marinated champignons, bell peppers and cheese, you get various everyday or special dishes.

Recipe: Tuna and Corn Salad

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Having a low calorie content, it contains protein, iron, magnesium, amino acids and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) . In addition, it is an important source of unsaturated fatty acids, which are simply necessary for normal brain activity and the cardiovascular system. There are many different salad recipes, where the main ingredients are these tasty and healthy canned food and vegetables. Salad with tuna and corn is a very unusual dish that will appeal to lovers of everything unusual and to those who are already tired of Olivier and Shuba. Next, we offer you only tried and tested recipes that you can take note of.

Salad with tuna, rice and corn

rice – 100 g
canned tuna – 300 g
corn – 200 g
reddish onion – 1 pc.
mayonnaise – 3-4 tbsp. spoons

Boil the rice until cooked so that it does not stick together. It is better to use rice for sushi. Finely chop the onion and crush the tuna with a fork. Combine all the ingredients in a salad bowl, add canned corn and a little mayonnaise.

Frisky salad with tuna and corn

tuna in oil – 1 can
corn - 1 can
parsley – 1 bunch
mayonnaise – 1 tbsp. spoon

Combine chopped parsley, tuna and corn in a salad bowl. Add almost a spoonful of mayonnaise and canned oil. Sprinkle with herbs.

Chicken and tuna salad

chicken breast – 100 g
canned tuna – 100 g
cucumber – 1 pc.
eggs – 2 pcs.
lettuce leaves – 50 g
light mayonnaise - 3 tbsp. spoons
dill – 2 sprigs

Cut the boiled chicken breast and eggs into cubes, cucumbers into slices. We tear the lettuce leaves into large pieces with our hands. Mix everything, add canned tuna, corn and light mayonnaise. We decorate the finished salad with dill sprigs.

Salad with shrimp and tuna

shrimp – 100 g
tuna – 1 can
avocado – 1 pc.
corn – 100 g
parsley – 1 bunch
eggs – 2 pcs.
feta cheese - 100 g
cucumber – 1 pc.
lemon juice – 20 ml
salt and pepper
olive oil – 2 tbsp. spoons

Boil the shrimp in boiling water with the addition of salt and a few sprigs of parsley. You need to hold them for almost a few minutes. Cut the boiled eggs, cucumber and avocado into small cubes, crumble the cheese with your hands. Chop the tuna with a fork and chop the parsley finely. Mix all ingredients in a salad bowl along with corn, add salt and pepper to taste, sprinkle with lemon juice and pour over olive oil.

Salad with squid and tuna

squid – 3 pcs.
tuna in oil – 1 can
hard cheese – 50 g
corn – 50 g
lettuce leaves – 50 g
dill – 3 sprigs
balsamic vinegar – 1 teaspoon
olive oil – 2 tbsp. spoons
bay leaf – 2 pcs.

Vegetable salad with tuna

tomatoes – 2 pcs.
cucumbers – 1 pc.
green onions – 1 bunch
corn – 200 g
arugula – 100 g
tuna – 1 can
mustard beans – 2 teaspoons
salt and sugar - 1 pinch
corn oil - 2 tbsp. spoons
lemon juice – 1 tbsp. spoon

Cut cucumbers and tomatoes into slices, onions into rings, eggs into small cubes, arugula into large pieces. Place everything on a plate, with pieces of tuna on top. Sprinkle with canned corn and drizzle with mustard dressing. To prepare it, mix corn oil with lemon juice, mustard, sugar and salt.

Mimosa with tuna and corn

carrots – 2 pcs.
potatoes – 4 pcs.
onion – 1 pc.
tuna – 1 can
corn – 200 g
lean mayonnaise - 50 g
greenery

Boil carrots and potatoes in the skins, grate them on a large grater. Place in a salad bowl in layers, spread each with a thin layer of mayonnaise. First comes tuna, then chopped onions, potatoes, carrots and corn. Decorate the top with sprigs of greenery.

Salad with tuna, beans and corn

canned snow white beans – 500 g
corn – 200 g
tuna – 1 can
canned bell pepper – 200 g
parsley – 50 g
lemon – 1 pc.
spinach – 150 g
olive oil – 3 tbsp. spoons
pepper and salt

Remove the zest from the lemon (approximately 1 teaspoon) and squeeze out the juice. Add beans, pepper cubes, chopped parsley, and corn. Drizzle all this with olive oil, salt and pepper. Carefully place spinach leaves and tuna pieces on top.

Spanish tuna salad

tuna – 150 g
potatoes – 2 pcs.
cherry tomatoes – 5-7 pcs.
olives – 10 pcs.
salad onion – 1 pc.
capers – 2 tbsp. spoons
corn - 2 tbsp. spoons
salad mix – 100 g
olive oil – 2 tbsp. spoons

We cut the cherry tomatoes in half, cut the boiled potatoes and onions into small cubes, and chop the salad mix. We put everything on a dish, put pieces of tuna on top, sprinkle with corn, capers and olives. Dress Spanish salad with olive oil.

Salad with croutons and tuna

loaf – 200 g
tuna – 1 can
eggs – 3 pcs.
onion – 1 pc.
carrots – 1 pc.
mayonnaise – 3 tbsp. spoons
vegetable oil – 30 ml
corn - 2 tbsp. spoons

Finely chop the onion and pour boiling water for 10 minutes. Cut the loaf into similar cubes and fry in vegetable oil. Three boiled eggs and raw carrots on a small grater. Mix all ingredients, add tuna and mix with mayonnaise. Decorate with canned corn.

Unique fish salad

canned salmon – 1 can
canned tuna – 1 can
hard cheese – 200 g
corn – 200 g
potatoes – 4 pcs.
cucumbers – 3 pcs.
green onion – 1 bunch
radishes – 4-5 pcs.
dill – 3 sprigs
mayonnaise

Mix cubes of boiled potatoes, canned fish, cucumber slices, grated cheese and corn. Mix everything with mayonnaise and put it in a salad bowl. Cut flowers from radishes and place on top of the salad. Decorate with dill sprigs.

Pasta salad with vegetables and tuna

curly pasta – 200 g
bell pepper – 1 pc.
tuna – 1 can
reddish onion – 1 pc.
corn – 100 g
tomato – 1 pc.
basil – 3 tbsp. spoons
olive oil – 5 tbsp. spoons
wine vinegar - 2 tbsp. spoons
mustard – 1 tbsp. spoon
honey – 1 teaspoon
basil – 1 leaf

Boil the pasta in salted water, drain in a colander and let cool. Grill peppers and tomatoes, cut into strips. Cut the onion into small cubes. Prepare the dressing: mix olive oil, wine vinegar, mustard, honey and dry basil. Mix pasta with tuna, tomato, pepper, onion and corn. Pour mustard oil dressing over everything. Garnish with a basil leaf.

Salads with tuna and corn are very simple, but delicious

Tuna is a capricious product. In the sense that it does not mix with all the ingredients. And in order to prepare a tasty snack from canned food, you have to rack your brains a lot so that it turns out both tasty and plentiful. This corn and tuna salad recipe will free you from migraines. All the components in it mix perfectly with each other, each perfectly complements the other, resulting in a wonderful harmony of taste. A selection of two recipes will allow you to choose the option that suits you best. Any of these salads turns out very tasty and beautiful, so you can safely prepare them even for a gala table, and amaze guests with your culinary capabilities.

Salad with tuna, corn, egg and carrots

What we will need:

tuna (canned) – 120 g;
canned corn – 120 g;
carrots – 1 pc.;
garlic – 1 clove;
fresh herbs - 3-4 sprigs;
chicken egg – 1-2 pcs.;
mustard - 1 tsp;
vegetable oil – 3 tbsp;
salt – 2 pinches;
lemon juice – 1 tbsp.

Number of servings – 3 pcs.

How to prepare this salad

Peel the onions and carrots, then rinse. Cut the first one into thin strips. If desired, onions can be scalded with boiling water to get rid of bitterness. Cut the carrots into small pieces and put everything in a salad bowl.
Add canned corn to the freshest vegetables, previously draining it in a colander and allowing all the water to drain.
Finely chop clean dry herbs. Peel the garlic and also finely chop it. Place both ingredients in a salad bowl with vegetables and corn.
Peel the hard-boiled chicken egg, rinse, and then cut into narrow strips. Transfer it to the rest of the products.
Open a can of tuna. Take out the required amount of fish, transfer it to a container with other components of the appetizer. If necessary, chop the tuna ahead of time to a suitable state.
To make the dressing, combine refined vegetable oil, mustard, and lemon juice in a bowl. Carefully stir the resulting sauce.
Pour the fragrant dressing into the salad bowl, stir all the ingredients. Salad ready!

It is better to serve the dish immediately after dressing - in a common salad bowl or in small bowls designed for one serving.

Salad with tuna, corn and tomatoes

Ingredients:

lettuce leaves – 1-2 pcs.;
tomato – 1 pc.;
bell pepper – ½ piece;
salad canned tuna – 120 g;
canned corn – 100 g;
garlic – 1 clove;
vegetable oil – 2 tbsp;
lemon juice – 1 tbsp;
salt – 1 pinch;
fresh parsley - 1-2 sprigs.

Number of servings – 2.

How to prepare a salad: step by step

Rinse the lettuce leaves and dry thoroughly with cardboard towels. Tear them with your hands or cut them with a knife, put them in a deep salad bowl.
Wash the freshest tomato, remove the stem, and cut into small pieces. Send the tomato to the lettuce leaves.
Wash the bell pepper and cut it into halves. Remove the seeds from the inside and cut out the stalk. Cut the pepper pulp into narrow strips and place in a salad bowl.
Open a can of canned tuna and remove the required amount of fish. Add it to the rest of the ingredients of the dish.
Now open the can of canned corn, take the required amount and add it to the container with other prepared foods.
Salt the salad and season it with vegetable oil and lemon juice. You can also add a touch of piquancy to the appetizer by squeezing a clove of garlic into the salad.
Stir the salad, taste it for the amount of salt. If necessary, adjust the taste. This dish must be served immediately after preparation.
Divide the snack into bowls. Garnish each serving with fresh parsley.

Recipe creator: Julia S.

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Tuna and corn salad

Recipes: 6

100 gr.
pasta 120 gr.
tuna 200 gr.
corn 1 onion
4 eggs
2 pickled cucumbers

Dorota Gorczynska

13 January 2014, 13:14

potatoes (medium) – 1 pc.
tuna in its juice – 1 b
olives – 7 – 10 pcs
. eggs – 3 pcs.
pickled cucumbers – 2 pcs.
small parmesan cheese – 150 g

k@terinka

31 October 2011, 16:05

beets – 1-2 pcs.
(depending on size) canned pickled cucumber – 2-3 pcs.
canned tuna in its juice – 1 jar.
canned corn – 3/4 jar.
green onions – 1/2 bunch
apple cider vinegar – 1 tbsp.

Inna_2107

March 24, 2010, 11:44 pm

pasta (preferably colored) – gr.
300-350 tuna (canned) - one regular can of
tomatoes, preferably cherry tomatoes - 6-8 pcs.
canned corn - 2/3 cans
fresh parsley - a few sprigs
lettuce leaves (as available) - for serving

katerinka.kz