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Salad with canned tuna, cucumbers and red beans

Cooking recipes / Top Picks / Salads

6 servings
30 min

Canned tuna - 185 grams, Canned beans - 170 grams, Beijing Chinese cabbage - 250 grams, Cucumbers - 1 pc., Onions - 0.5 pcs., Eggs - 3 pcs., Lemon juice - 2 tbsp., Vegetable oil - 4 tbsp., Garlic - 1 tooth., Salt - to taste, Ground pepper mixture - to taste

How to make a tuna salad? Prepare the products. Wash the vegetables well, clean. Rinse the beans under cool water in a colander and let the water drain. Boil the eggs for 9 minutes and immediately cool under cold water. If the skin of cucumbers is tender, you can leave it. From rough, & quot; age & quot;; it is better to cut the skin of cucumbers.

Transfer the tuna meat into a deep salad bowl or bowl, kneading it with a fork, but not very finely. Do not drain all the liquid from canned food, you can add a little to the dressing. Add the beans, finely chopped egg and cucumber, splintered with straws.

Cut the Beijing cabbage into a large cube, and the onion into thin feathers. Transfer everything to a bowl with salad, slightly sit down and mix.

We prepare REFUELLING. Finely chop the garlic. Mash it with salt and pepper in a separate bowl. Pour the butter and lemon juice into the bowl, mix until the salt dissolves. You can add some tinned tuna liquid to the dressing.

Pour the dressing into the salad and mix gently. Serve the salad immediately. If the supply is expected later, then cover it on top and put it in the refrigerator without refueling. And fill just before serving. But keep in the refrigerator for a short time, as vegetables give juice.