Tuna Salad

Name: Tuna Salad - Alina J.
Ingredients: about 10 leaves of green lettuce; 1/2 small onion; 1 can of tuna in oil; 1 large tomato; a few slices of red bell pepper; fresh basil leaves. For the dressing: 1 tablespoon of mustard; 1 tablespoon of mayonnaise; salt; white pepper; lemon juice.

Salad - Tuna Salad by Alina J. - Recipia

Tuna Salad with Basil and Creamy Mustard Dressing On warm days, when I want something quick and easy, I make this tuna salad with fresh vegetables. It requires no cooking, except for a boiled egg if I choose to add one, and the basil really enhances the flavor of the salad. The dressing, made with mustard, mayonnaise, lemon, and a bit of oil from the tuna can, is creamy and slightly tangy. This time, I kept the salad simple, with lettuce, tomato, onion, bell pepper, basil, and tuna. Quick Info Total Time: Not specified; the salad is prepared quickly after washing and cutting the vegetables. Preparation Time: Not specified. Cooking Time: Not necessary. Servings: The number of servings is not specified and depends on the amount of salad used. Difficulty: Easy. Recipe Type: Cold tuna salad, suitable for a light summer meal or for those on a diet. Ingredients For the salad About 10 leaves of lettuce 1/2 small onion 1 can of tuna in oil 1 large tomato A few slices of red bell pepper Fresh basil leaves For the dressing 1 tablespoon of mustard 1 tablespoon of mayonnaise Salt White pepper Juice from 1/2 lemon Oil from the tuna can, used in the dressing Optional, for serving Boiled egg Black olives Instructions 1. Wash the lettuce leaves, tomato, bell pepper, and basil thoroughly. Let the vegetables drain, especially the lettuce, so the dressing doesn’t get too diluted. 2. Tear the lettuce leaves by hand into bite-sized pieces. They don’t all need to be the same size. If you’re using pre-washed bagged lettuce, you can go straight to assembling. 3. Cut the tomato into cubes or slices, depending on how you prefer the salad to look. Slice the onion thinly and the red bell pepper into a few slices. 4. Open the can of tuna and keep the oil. Some of this oil will go into the dressing, so don’t discard it before preparing. 5. For the dressing, combine the mustard and mayonnaise in a bowl. Mix well, then add salt, white pepper, and the oil from the tuna can. Squeeze in the juice from the half lemon and blend until smooth. You will have a creamy, tangy dressing. 6. In a dish, layer or alternate the lettuce, basil leaves, onion, tomatoes, and bell pepper slices. Sprinkle a little dressing over the first layer and add half of the tuna. 7. Continue with the remaining ingredients, then top with the leftover tuna, a few basil leaves, and any remaining dressing. 8. Taste the salad and add more salt if needed. To mix the ingredients without crushing the tomatoes, you can gently lift and shake the dish. If you prefer, mix delicately with two spoons. The salad can be served immediately while the vegetables are fresh and crunchy. If you’re adding a boiled egg or black olives, place them on top after the salad is assembled. Why I Make This Recipe Often I love it because it uses ingredients I usually have in the fridge and doesn’t require complicated preparation. The tuna makes it more filling than a simple vegetable salad, and the basil gives it a fresh taste without needing many spices. The dressing comes together quickly and uses the oil from the can, which keeps the tuna flavor throughout the salad. It’s especially suitable when I want a cold, light meal. The quantities of vegetables can vary depending on the dish used and how hearty I want the salad to be, without changing the basic steps. Tips The lettuce leaves should be well-drained after washing. If there’s too much water left on them, the dressing will become thinner and harder to distribute. Small basil leaves can be left whole. Larger leaves can be torn by hand before being added to the salad. This helps maintain their appearance. Thinly sliced onion mixes better with the other ingredients. If cut too thick, its flavor can become overpowering in some bites. The dressing can be prepared ahead of assembling the salad, but it’s best to pour it over the vegetables just before serving. The lettuce gradually loses its texture if it sits mixed with the dressing for too long. Substitutions Fresh lettuce can be replaced with pre-washed bagged lettuce, as mentioned in the recipe. It’s important that it’s fresh and well-drained. The tomato can be cut into cubes or slices. The choice mainly depends on how you want the salad to look and how easily you want it to mix. Large basil leaves don’t need to be finely chopped. You can tear them into smaller pieces, while smaller leaves can be left whole. Variations One variation I enjoy is adding a boiled egg. It can be chopped and added on top of the already assembled salad. You can also include black olives. I didn’t use them in the base recipe, but they pair well with the tuna and the tangy lemon dressing. If you want a simpler salad, you can keep just the basic ingredients: lettuce, tuna, tomato, onion, bell pepper, and basil. The dressing remains the same, as it ties all the components together. Serving Ideas Serve the salad immediately after adding the dressing. It’s great as a light meal on a warm day or as a cold dish when you don’t want to cook. If you’re using boiled eggs and black olives, you can place them on top so they remain visible. The tuna is added in two stages, between the layers of vegetables and then on top, so each serving has both fish and salad. Frequently Asked Questions Can I use tuna in its own juice? The recipe is written for tuna in oil, as the oil from the can is used in the dressing. If you choose tuna in its own juice, the dressing won’t have the same base as in the original version. Is it necessary to use fresh basil leaves? Basil is the ingredient that gives the salad its specific flavor mentioned in the recipe. If you omit it, the salad can still be made, but the aroma will be different. Can I prepare the salad a few hours in advance? The vegetables can be washed and cut ahead of time, but it’s better to keep the dressing separate and add it just before serving. This way, the lettuce stays crunchier. What do I do with the leftover oil in the tuna can? Some of it is used in the dressing, along with the mustard, mayonnaise, salt, white pepper, and lemon juice. The amount isn’t specified, so you can add it gradually until the dressing reaches the desired consistency. Can I skip the mayonnaise? Mayonnaise is part of the original dressing and contributes to the creamy texture. If you don’t use it, you’ll get a dressing different from the recipe, even if you keep the mustard, lemon, and oil from the can. Nutritional Values The values are estimates, as the exact amount of oil used in the dressing is not specified, and the number of servings may vary. For the entire salad, made with one can of tuna in oil, one tablespoon of mayonnaise, and one tablespoon of mustard, the estimate is approximately 550-700 kcal, depending on how much oil remains in the dressing and the size of the vegetables. Approximately, the entire recipe may contain: Protein: about 30-38 g Fat: about 35-50 g Carbohydrates: about 20-30 g If the salad is divided into two servings, one serving may have approximately 275-350 kcal, with 15-19 g of protein, 18-25 g of fat, and 10-15 g of carbohydrates. These values may increase if boiled eggs, black olives, or a larger amount of oil from the can are added. Storage and Reheating The salad is meant to be eaten cold and should not be reheated. If there are leftovers, store them in the refrigerator in a covered container, but the texture of the lettuce and tomatoes may change after coming into contact with the dressing. For a better result, keep the prepared vegetables, tuna, and dressing separate and combine them when serving. The assembled salad is best consumed on the same day.

Tuna Salad

Tags

Categories