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Salad with Canned Tuna and Eggs
Instructions
I get the products ready. You will need long-grain steamed rice and the salad variety of canned tuna.
I tip the diced onion into a salad bowl – it will marinate in the "fishy" oil.
I mix the onion with the tuna and pour in all the oil from the can. While the rice cooks, the onion softens under the oil and loses its usual sharpness.
I cook the steamed rice in salted water until done. So that the grains turn soft before all the water boils away, the ratio of grain to liquid is 1:2.5. The rice should cool down and only then go into the salad bowl. Canned fish does not like contact with hot salad ingredients.
I cut the carrot into cubes and sauté it in vegetable oil until soft.
I carefully transfer the cooked carrot into the salad bowl, leaving the oil in the pan.
I slice the champignons into thin pieces and stew them under a lid, adding a couple of spoons of oil. I sprinkle the mushrooms with a pinch of salt once they have already turned soft.
I tip the stewed champignons into the salad bowl.
I take firm cucumbers with small seeds and cut them into cubes.
I boil the eggs for 8 minutes, then cut 2 of them into the salad and leave one for the garnish. I stir the salad with canned tuna, rice and mushrooms and add salt to taste.
The set of salad rings is made up of pieces of different diameters – you can form portions of any size on the plates, from tiny ones to impressive ones.
The salad with canned tuna and eggs is ready. I garnish each portion with slices of egg and serve it with dried wheat toasts. The salad can be kept in the refrigerator for one day.Enjoy your meal!
Tips
- 1
MARINATE THE ONION IN THE FISH OIL – while the rice cooks. This way it loses its sharpness and becomes tender without any extra marinades.
- 2
COOL THE RICE COMPLETELY before mixing – hot rice will "smear" the taste of the tuna and turn the salad into a sticky mass.
- 3
STEAMED LONG-GRAIN RICE is the best choice, it does not overcook and stays fluffy. The ratio of water to rice is 2.5:1.
- 4
USE THE OIL FROM THE CAN – it is fragrant and soaked with fish. The same trick works in other salads with canned food.
FAQ
Which tuna should you choose? +
Salad tuna "in chunks" in oil is ideal. Check the label: "tuna in its own juice" is also suitable, but add 2 tablespoons of oil. Avoid "backs and trimmings" – they have a lot of bones. The best brands are Bonduelle, Connetable, Morskoy Kotik and Dobroflot. The colour of the tuna should be light, pinkish-brown. A dark colour is a sign of a cheap grade. For a diet version – tuna in its own juice without oil. For a fitness version – tuna with olive oil.
What can replace tuna? +
Alternatives: canned pink salmon (more budget-friendly), salmon in its own juice (more expensive, more tender), saury (fattier), sardines (brighter flavour). For a budget replacement – tinned salmon. From fresh fish: boiled pink salmon or chum salmon (200 g). The taste will be different, but the concept of the salad stays the same. Tuna has a special "meaty" character – other fish will give a more "fishy" taste.
How long does the salad keep? +
In the refrigerator – 1 day (as stated in the recipe). Longer is not worth it – the rice will absorb the juices and the cucumbers will release water. It is better to make it in small portions. At room temperature – 2 hours maximum. For a "lunch to take to work" – separate the ingredients: rice with tuna on its own (2 days in the refrigerator), the vegetables on their own (cut them in the morning), and mix everything before eating.
What should you serve it with? +
The classic way to serve it: in serving rings on a flat plate with slices of egg on top. With dried wheat toasts – as the recipe recommends. With a dry white wine (Sauvignon Blanc, Chardonnay) – an ideal fish pairing. With herbs (parsley, dill). For a "fitness dinner" – with an iceberg lettuce leaf. For a hearty dinner – with boiled potatoes or pasta. For a buffet – in tartlets as canapés.
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