Tuna Salad

Vibrant Tuna Salad - an explosion of flavors and colors

When it comes to salads, the combination of ingredients can transform an ordinary meal into an unforgettable culinary experience. The tuna salad I'm proposing today is an excellent choice, packed with vitamins and minerals, perfect for a quick lunch or a light dinner. This simple and quick recipe is not only delicious but also full of flavor, thanks to the diversity of its ingredients.

Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 15 minutes
Servings: 4

Why choose this recipe? Tuna salad is a healthy and filling option, ideal for warm summer days or for moments when you need a nourishing meal. Tuna is an excellent source of protein, and the vegetables add extra fiber and nutrients.

Ingredients needed for the tuna salad:
- 2 cans of tuna in oil (approximately 400 g)
- 1 small can of peas (approximately 200 g)
- 1 small can of corn (approximately 200 g)
- 200 g of natural black olives, sliced
- 1 large carrot, grated and well-drained
- 1/4 white cabbage and 1/4 red cabbage, finely chopped
- 1/2 head of lettuce, torn into large pieces
- 1 lemon, for dressing
- Salt and white pepper, to taste
- 2-3 tablespoons of olive oil (optional)

Preparation steps:

1. Draining the cans: Start by draining the cans of tuna, peas, and corn. Make sure the tuna is well-drained to avoid making the salad too wet. This step is essential for achieving a pleasant texture.

2. Preparing the vegetables: In a large bowl, add the peas, corn, sliced olives, grated carrot, finely chopped white and red cabbage, and the torn lettuce. These vegetables will not only add a vibrant palette of colors to your salad but will also provide a delicious mix of flavors.

3. Adding the tuna: Add the two drained cans of tuna over the vegetables in the bowl. Use a spatula to gently mix the ingredients so that the tuna is evenly distributed without being overly crushed.

4. Preparing the dressing: In a small bowl, squeeze the juice of the lemon. Add salt and pepper to taste, then, if desired, add the olive oil. Mix well until the dressing is smooth. The lemon dressing adds a note of freshness, while the olive oil provides a creamy texture.

5. Assembling the salad: Pour the dressing over the salad and gently mix to avoid crushing the vegetables. Ensure that each ingredient is well-coated with the dressing.

6. Serving: The tuna salad is now ready to be served! You can present it on a platter or in individual bowls. Add a few slices of lemon or olives on top for an attractive appearance. It’s a salad that can be served immediately, but it’s also delicious if you let it sit in the fridge for an hour to allow the flavors to meld.

Serving suggestions: This salad is perfect alongside a slice of toasted bread or a fresh croissant. You can pair it with a glass of dry white wine or a refreshing lemonade to complete the culinary experience.

Calories and nutritional benefits: A serving of tuna salad contains approximately 320-350 calories, depending on the amount of oil used. It is an excellent source of protein due to the tuna, and of fiber and vitamins from the vegetables. It is a nourishing option that helps maintain a balanced diet.

Possible variations: You can experiment with different ingredients, adding avocado for a creamy texture or sorrel for a tangy taste. If you like a spicier flavor, you can add slices of chili or colorful bell peppers.

Frequently asked questions:
- Can I use fresh tuna instead of canned? Yes, but you will need to cook it before adding it to the salad.
- How can I store the salad? It’s best to consume it fresh, but you can keep it in the fridge in an airtight container for 1-2 days.
- Can I add other vegetables? Of course! Cucumbers, cherry tomatoes, or even avocado are excellent options.

By trying this tuna salad recipe, you will not only enjoy a tasty and healthy dish but also a satisfying culinary experience. Whether you savor it for lunch or dinner, every bite will bring a touch of joy to your day. Bon appétit!