Tuna salad with red beans

Name: Tuna salad with red beans - Rada O.
Ingredients: 1 can of red beans 400 g; 1 can of tuna in oil; 2 green onions; 3 tablespoons of tuna oil; juice from half a lemon; 1/2 bunch of fresh parsley; sweet paprika; pepper; salt

Appetizers - Tuna salad with red beans by Rada O. - Recipia

Tuna Salad with Red Beans The first time I tried this salad was on a day when I had a few cans on the shelf and some greens in the fridge. It seemed quick to make and you really don’t need many dishes. Since then, I make it whenever I need something filling that doesn’t take much time in the kitchen. It’s the kind of recipe that works as a snack or for a more casual meal. Quick Info Total time: about 15 minutes Preparation time: 10-15 minutes Cooking time: no cooking required Servings: 3-4 Difficulty: very easy Recipe type: quick appetizer, snack, hearty salad Ingredients 1 can of red beans (400 g) 1 can of tuna in oil 2 green onions 3 tablespoons of oil drained from the tuna Juice of half a lemon Half a bunch of fresh parsley Sweet paprika Pepper Salt Preparation Method 1. Drain the red beans and rinse them well under cold running water. Let them drain completely. 2. Place the beans in a blender. Add the finely chopped parsley, lemon juice, and the 3 tablespoons of oil from the tuna can. 3. Blend everything until you have a smooth mixture, but don’t overdo it so it doesn’t turn into a fine paste; it’s better with a bit of texture. 4. Add paprika, pepper, and salt to taste. 5. Slice the green onions into thin rounds and add them to the mixture. 6. Drain the tuna from the remaining oil and add it to the bowl with the other ingredients. 7. Gently mix everything so you don’t break the tuna pieces completely, until the salad is homogeneous. 8. Serve on slices of toasted bread. It’s just as good as a filling for sandwiches. Why I Make This Recipe Often I love it because it’s quick and doesn’t require hard-to-find ingredients. It’s filling and works both as an appetizer for a larger meal and as dinner on busy days. Plus, if you have cans at home, it really doesn’t require planning. Tips and Variations Tips If you’re using canned beans, rinse them well to get rid of the canned taste. Don’t blend too much; the texture is better if you leave some whole beans. Use only the oil from the tuna can, not separate oil. Substitutions The fresh parsley can be replaced with cilantro or dill, if you prefer a different kind of herb. If you don’t have green onions, you can use finely chopped red onion, but in a smaller amount. You can use tuna in its own juice, but you’ll need a different type of oil for the salad. Variations For more freshness, you can add some finely chopped bell pepper. If you want a slightly spicy note, you can put in a few slices of chili pepper. For a richer taste, you can add a bit more lemon or corn kernels. Serving Ideas The salad goes very well on toasted bread, but you can also serve it on crackers, slices of cucumber, or as a filling for tortillas. It can be placed alongside a simple green salad if you want a more complete meal. Frequently Asked Questions 1. Can I use white beans instead of red beans? Yes, white beans work well too, but the taste and color will be slightly different. 2. If I don’t have a blender, how can I make the salad? You can mash the beans with a fork or a potato masher. The texture will be a bit more rustic, but it won’t ruin the recipe. 3. How long does it last in the fridge? The salad can be kept in the fridge for up to 2 days in a covered container. It loses some freshness after a day. 4. What type of tuna should I choose? Chunky tuna is preferred over shredded. The oil from the can adds flavor to the salad, but if you use tuna in water, add olive oil at the end. 5. Can the salad be frozen? I do not recommend it, as the texture of the beans and fish changes upon thawing and it is no longer as pleasant. Nutritional Values Approximately per serving (out of 4): Calories: 250-300 kcal Protein: 15-20 g Carbohydrates: 20-25 g Fats: 10-12 g Values vary depending on the type of tuna used and the exact amount of oil. It’s a fairly balanced salad in terms of protein-carbohydrate ratio, thanks to the combination of beans and tuna. Storage and Reheating The salad can be stored in the fridge, covered, for up to 2 days. I do not recommend reheating. It is served cold or at room temperature. If it has been refrigerated, mix gently before serving and taste for salt and lemon; it may need adjustment.

Tuna salad with red beans

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