Tuna Salad
3 servings
15 minutes
Tuna is a nutritious and healthy fish that lives in almost all bodies of water in the world, except for the Mediterranean Sea. From fresh tuna you can make steaks, sushi filling, carpaccio and other nice things. Canned tuna is more suitable for salads, spreads, sauces or as a secondary hero in the main dish. This salad is one way to use canned fish and reveal all its advantages. In consistency, it resembles pate, so you can safely spread it on bread and serve as an appetizer.
1
Chop celery, onion, and cucumber into small cubes about 3 mm on each side. Mince the capers.
- Celery stalk: 1 piece
- Red onion: 30 g
- Marinated cucumbers: 30 g
- Capers: 10 g
2
Drain the liquid from the tuna and flake it with a fork.
- Canned tuna in brine: 300 g
3
Add chopped vegetables to the fish, squeeze garlic through a press, add mayonnaise and lemon juice, and mix well. Season with salt and pepper to taste.
- Red onion: 30 g
- Marinated cucumbers: 30 g
- Garlic: 1 clove
- Mayonnaise: 70 g
- Lemon juice: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Place a leaf of iceberg lettuce on a plate, scoop the salad with an ice cream scoop or a tablespoon, and place a ball on the iceberg. Garnish with cucumber slices.
- Romano lettuce: to taste
