Salad with tuna and green beans

Salad with tuna and green beans

There are many variations of this salad on the Internet. My version does not claim to be a leader, but it deserves attention. Watch the detailed video recipe.

Ingredients for Tuna and Green Bean Salad:

• Potatoes - 2 pcs.
• Cucumber - 1 pc.
• Radishes – 6 pcs.
• Green beans - 300 g
• Cherry tomatoes - 4 pcs
• Greenish olives – 16 pcs.
• Capers - 2 tbsp. l.
• Quail egg - 4 pcs
• Tuna (canned in pieces) - 1 jar.
• Mayonnaise - 4 tbsp. l.

Production time: 40 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for Tuna and Green Beans Salad:

The most important thing in any salad is to prepare all the ingredients.
We will boil the potatoes in their skins in advance, and we will create all other actions as production progresses. Watch the detailed video. We will need: assorted olives - they are of different colors and sizes, they look very beautiful.
Capers. Boiled potatoes. Radish. Quail eggs.
The freshest cucumber. Onion optional. Cherry tomatoes, and frozen green beans. I have this glass jar of tuna.
You can see the size of the pieces of fish and its properties.
Quite impressive.
So, peel the potatoes and cook the green beans.
To keep its color green after cooking, an ice bath is useful - very cool water with ice. You need to cook these beans for two to three minutes after the water boils.
After cooking, there is immediate shock cooling.
5 minutes in ice water, and then dry. This salad will have the smallest tenderloin.
It's better to compete for a great composition. Potato slices.
Black Eyed Peas. Quail eggs. Radish. Tomatoes.
The freshest cucumber. Assorted olives. The main character of this salad is tuna.
Not a bad big piece. Mayonnaise.
Capers. That's all. I no longer want to say unnecessary words, so I really want to experience this beautiful combination.

Share this recipe with your friends, be sure to try it, and let me know if you liked it.

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Salad with tuna and green beans

Creator: MAGGI® Date: 12/25/2018

97 Kcal per 1 serving

Greenish green beans

Boil water, add salt to taste, add beans to the water, cook for 6 minutes. Drain and rinse the cooked beans with cool water.

Hard-boil the eggs, cool them under cool water, peel them and cut them into quarters.

Open the can of tuna and drain the liquid.

We will serve the salad in portions. Prepare four plates, place green beans and tuna equally on them, and stir gently.

Before serving, place two quartered eggs on each plate, pour yogurt over the salad and sprinkle MAGGI® ALL-PURPOSE SEASONING to taste.

*Nutritional value as a percentage of the Daily Value. The value is given for a diet (Diet is a set of rules for human consumption of food) based
on 2500 kcal/day.

Vitamin (low molecular weight organic compound of relatively simple structure, essential for all living things) C (ascorbic acid)

Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) B1 (thiamine)

Vitamin (low molecular weight organic compound of relatively simple structure, essential for all living things) B2 (riboflavin)

Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) PP (niacin)

Vitamin (low molecular weight organic compound of relatively simple structure, essential for all living things) B6 (pyridoxine)

Folic acid (folates)

Vitamin (low molecular weight organic compound of relatively simple structure, essential for all living things) B12 (cyanocobalamin)

Vitamin (low-molecular organic compound of relatively simple structure, essential for all living things) E (alpha-tocopherol)

Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) D (D2 + D3)

Vitamin (low molecular weight organic compound of relatively simple structure, essential for all living things) K (phylloquinone)

Saturated fatty acids

Monounsaturated fatty acids

Polyunsaturated fatty acids

Share your impression of the dish

Just three ingredients and little dressing - a light and playful recipe for tuna and green bean salad. 10 minutes - and a hearty snack is on your table.

Salad with tuna and green beans is rich and nutritious; it can be an addition to lunch, or perhaps a separate dish. Tuna for salads is most often taken canned, because it is easy to use: open the can, take out the fish, and throw it into the salad. But you can also use fish marinated in citrus juice, or freshly fried tuna. If you use fresh tuna meat, you must first marinate it with lemon and spices, then fry it on both sides until golden brown. The inside of the fish must be pink and soft, and on top - with a crispy crust. If you use frozen green beans to make the salad, you do not need to defrost them before cooking. If you purchased beans as whole pods, then before cooking, cut off the ends of the beans, and then cut the pod into several parts. If desired, you can add any vegetables and croutons to the salad. You can also use any salad dressing: mayonnaise, sour cream, yogurt or sour cream mixed with mustard, and so on. Salads with green beans have a catchy color and rich juiciness. So, for a salad with tuna and green beans, you need to combine two main ingredients, add extra and season to taste.

The right salad with green beans and tuna

Have a nice day, dear readers of stomenu.ru!

Now I will offer you another recipe for a delicious salad. I really love green beans and often cook them, but I still try to vary my menu. Not long ago I already shared with you a recipe for a salad with beans and pickled cucumbers.

Now there will be one of the options for making a salad with green beans and tuna, of which there are a huge number of different recipes on the Internet. My version of the salad is from a series of healthy eating recipes, as it is very light and healthy, especially if you choose high-quality canned tuna and use quail eggs instead of chicken eggs.

We will need:

• 300 g canned tuna;
• 400 g green beans;
• 3 chicken or 8-10 quail eggs;
• greenery;
• olive oil (optional and to taste).

Making salad

Beans for salad can be prepared using 3 methods: boil (15 minutes in boiling water), steam (also 12-15 minutes) or use the microwave. Since the salad was being prepared for the New Year's table, due to the limited amount of time, I chose the extreme option. Without defrosting, I placed the package of beans in the microwave, setting the mode to “defrost vegetables” (1000 W). And twice during this period of time I turned the bag of beans over so that it wouldn’t turn out that the visa was ready, but the beans on top were raw.

During the preparation of the beans, I managed to open the cans and drain the liquid from them. The tuna I got was finely chopped, so I couldn’t drain the liquid well. If possible, it is better to take canned tuna so that it is one whole piece, then there will be less oil. And it’s even better if the tuna is not in oil, but in its own juice.

Having dealt with the fish, boil it hard and then crumble the eggs.

Now we take the beans out of the microwave and put them in a salad bowl with other products.

Mix everything carefully, chop the greens and add oil to taste. That's basically it. Preparing a salad with tuna and green beans is simple: the whole process, if nothing else is distracted, takes a minimum of time.

Well, finally, some of my comments:

1. If the tuna is very oily, then you do not need to add additional oil to the salad. Also, if desired, you can dress the salad with low-fat mayonnaise instead of oil.

2. If you boil the beans on the stove, be careful that they do not boil, otherwise you will get porridge instead of salad.

3. Instead of canned tuna, you can use canned pink salmon - the salad will be no less tasty and healthy.

Salad with tuna and green beans

Creator: MAGGI® Date: 12/25/2018

97 Kcal per 1 serving

Greenish green beans

Boil water, add salt to taste, add beans to the water, cook for 6 minutes. Drain and rinse the cooked beans with cool water.

Hard-boil the eggs, cool them under cool water, peel them and cut them into quarters.

Open the can of tuna and drain the liquid.

We will serve the salad in portions. Prepare four plates, place green beans and tuna equally on them, and stir gently.

Before serving, place two quartered eggs on each plate, pour yogurt over the salad and sprinkle MAGGI® ALL-PURPOSE SEASONING to taste.

*Nutritional value as a percentage of the Daily Value. The value is given for a diet (Diet is a set of rules for human consumption of food) based
on 2500 kcal/day.

Vitamin (low molecular weight organic compound of relatively simple structure, essential for all living things) C (ascorbic acid)

Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) B1 (thiamine)

Vitamin (low molecular weight organic compound of relatively simple structure, essential for all living things) B2 (riboflavin)

Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) PP (niacin)

Vitamin (low molecular weight organic compound of relatively simple structure, essential for all living things) B6 (pyridoxine)

Folic acid (folates)

Vitamin (low molecular weight organic compound of relatively simple structure, essential for all living things) B12 (cyanocobalamin)

Vitamin (low-molecular organic compound of relatively simple structure, essential for all living things) E (alpha-tocopherol)

Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) D (D2 + D3)

Vitamin (low molecular weight organic compound of relatively simple structure, essential for all living things) K (phylloquinone)

Saturated fatty acids

Monounsaturated fatty acids

Polyunsaturated fatty acids

Share your impression of the dish

Just three ingredients and little dressing - a light and playful recipe for tuna and green bean salad. 10 minutes - and a hearty snack is on your table.

Salad with tuna and green beans is rich and nutritious; it can be an addition to lunch, or perhaps a separate dish. Tuna for salads is most often taken canned, because it is easy to use: open the can, take out the fish, and throw it into the salad. But you can also use fish marinated in citrus juice, or freshly fried tuna. If you use fresh tuna meat, you must first marinate it with lemon and spices, then fry it on both sides until golden brown. The inside of the fish must be pink and soft, and on top - with a crispy crust. If you use frozen green beans to make the salad, you do not need to defrost them before cooking. If you purchased beans as whole pods, then before cooking, cut off the ends of the beans, and then cut the pod into several parts. If desired, you can add any vegetables and croutons to the salad. You can also use any salad dressing: mayonnaise, sour cream, yogurt or sour cream mixed with mustard, and so on. Salads with green beans have a catchy color and rich juiciness. So, for a salad with tuna and green beans, you need to combine two main ingredients, add extra and season to taste.