9 delicious and healthy avocado and tuna salad recipes

In modern cooking there are original combinations of products. Some dishes are created to be exotic, others to enhance popularity. The recipe for salad with avocado and tuna is healthy, nutritious, and has a special taste.
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Total votes: 1974

13.11.2019

• Just eat it ready-made 52%, 1030 votes
  1030 votes 52%

  1030 votes - 52% of all votes

• In salads 44%, 869 votes

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  869 votes - 44% of all votes

• In snack 3%, 69 votes

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  69 votes - 3% of all votes

• In baking 0%, 6 votes

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Total votes: 1974

13.11.2019

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With garlic and feta cheese

The name indicates the origin of the dish. The salad was invented on the coast of Hellas and the Mediterranean. Greeks respect seafood because the country is completely surrounded by the sea. But the people made their contribution to this dish - in addition to fruit, they put egg and feta cheese in the fish salad.

It is no coincidence that the Greeks use tuna. The fish is known for its delicious, nutritious meat, differs in composition, and is rich in microelements. Seafood has a beneficial effect on mental work, the cardiovascular system, and the digestive system.

The preparation process takes 5 minutes. There are 129 kcal in 100 g of salad.

Proteins –16

Fats – 7

Carbohydrates – 1.7

To prepare a salad for 6 people you need to take:

• tuna in oil – 200 g;
• avocado – 2 pcs.;
• eggs – 7 pcs.;
• lemon juice – 50 g;
• garlic – 3 teeth;
• feta cheese – 100 g;
• paprika – 20 g.

Cooking recipe:

1. Open a can of tuna and pour out the oil.
2. Remove the skin from the avocado and discard the pit.
3. Mash the tuna with a fork until it becomes like a puree. Do the same with avocados.
4. The eggs are boiled and shelled. Peel the garlic.
5. Cheese cheese, eggs and garlic are grated.
6. Place the ingredients on a plate, squeeze out lemon juice, sprinkle with salt and seasonings. Stir.

A distinctive feature of this salad is that it can be spread on a loaf like a pate.

Total cooking time is 13 minutes.

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general information

Salad with avocado and tuna is a storehouse of nutrients that we need all year round, and especially in cold weather!

Avocado has a beneficial effect on the functioning and condition of many organs: normalizes blood circulation and hematopoiesis, reduces cholesterol levels in the blood and the risk of cardiovascular diseases, helps with constipation, increases resistance to stress, improves memory and the ability to concentrate, and promotes weight loss.

In addition, it is known (and not for the first century!) that avocado is a powerful aphrodisiac. The stimulating effect of eating the fruit is so great that the Spanish colonialists were simply forbidden to eat avocados during their campaigns of conquest!

Avocado is included in the diet because it contains no sugar or unhealthy fats. Both avocado and tuna are rich in polyunsaturated acids, minerals and vitamins. Thus, avocado and tuna salad is not only a very tasty dish, but also healthy.

With apple and mustard

Avocados are used to prepare appetizers, salads, spreads and even hot dishes. The demand for the fruit is due to the high concentration of amino acids and microelements. The product is eaten as a prophylaxis against nervous and sclerotic disorders. Avocado combined with tuna confuses some people, but real gourmets have come up with delicious recipes.

It will take 10 minutes to prepare the products. 100 g of fresh salad contains 76 kcal.

Proteins – 6

Fats – 4

Carbohydrates – 5

The Champion salad contains fruits, vegetables and tuna. This is a vitamin combination that is loved by athletes and people leading a healthy lifestyle.

For 4 people you will need:

• canned tuna – 150 g;
• avocado - 1 pc.;
• carrots – 1 pc.;
• tomato – 1 pc.;
• cucumber – 1 pc.;
• onions – 2 pcs.;
• sweet pepper – 1 pc.;
• apple – 1 pc.;
• lettuce leaves – 3 pcs.;
• sour cream – 70 g;
• mustard – 50 g;
• lemon – 1 pc.

Sequencing:

1. Carrots are boiled or baked. It depends on taste and preference.
2. The fruit is removed from the shell and the pit is removed.
3. The onion is peeled, the pepper is freed from seeds.
4. Fruits and vegetables are chopped into small pieces, lettuce leaves are torn by hand.
5. Place all components in a large container, place tuna, squeeze out citrus juice.

All that remains is to deal with the filling. To do this, combine mustard with sour cream and mix thoroughly. The sauce is ready. A hearty and healthy champion salad will energize your body. Total cooking time – 15 minutes.

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Light and healthy snack

Tuna and avocado salad is an excellent example of a hearty but light dish, distinguished by its delicate taste and great benefits for the body.
Many recipes for such snacks are useful both for everyday menus and for dietary and even holiday menus. A delicious tuna and avocado salad will help improve your health. Tuna contains essential fatty acids (omega-3 and 6) for the heart and blood vessels, which lower cholesterol levels, prevent blood clots and reduce the likelihood of heart attacks.

Tuna is rich in highly digestible protein, saturates the body with essential amino acids, and increases endurance. This fish contains large quantities of B vitamins, magnesium, iron, potassium, phosphorus and selenium. The latter is able to remove toxins from the liver. In addition, tuna is an excellent dietary product because it contains only 120 kcal per 100 grams.

Avocado is considered the most high-calorie fruit (208 kcal per 100 grams), but is still highly recommended by nutritionists around the world. Its oily pulp contains up to 30% fat, but beneficial fatty acids, on the contrary, will help you lose weight if you do not abuse this product.

Avocado is easily digestible and very healthy; the fruit contains many minerals and vitamins (B and E). When eaten regularly, avocado has a beneficial effect on the nervous system, reduces the risk of heart attack and rejuvenates the body.

Avocado salad can be prepared with fresh or canned tuna. Canned food saves time, and fresh fillet enriches the taste. It is best to fry a piece of tuna whole on both sides on a grill or frying pan until browned, then cover with foil and leave for 10 minutes and only then cut into pieces, this way the fillet will retain its juiciness and rich taste.

Tuna is quite neutral, and when combined with oily avocado, it harmonizes perfectly with many foods. You can add fresh cucumber and bell pepper, tomatoes, cheese, eggs to the salad with avocado and tuna. Vegetable oils, citrus juice, yogurt, spices, and herbs are ideal for dressing.

With tangerines

Avocado is great for burning cholesterol. It has a rich composition, a large number of useful vitamins. The fetus resists the aging process of the body. Tangerines are often added to the fruit, then you get a real tropical salad.

The preparatory stage takes 5 minutes. In 100 g of the finished dish, the calorie content will be 167.3 kcal.

Proteins – 12.7

Fats – 12.3

Carbohydrates – 2.1

For 4 people you will need the following components:

• canned tuna – 200 g;
• lettuce leaves – 140 g;
• avocado – 2 pcs.;
• tangerine – 3 pcs.;
• seeds – 150 g;
• orange juice – 70 g;
• lemon juice – 50 g;
• olive oil – 100 g.

Cooking method:

1. Tangerines are peeled, avocados are peeled, and the pit is removed.
2. The tangerine is disassembled into slices, the fruit is cut into longitudinal pieces, the fish is chopped, and the greens are torn by hand.
3. Lettuce leaves are placed on the bottom of the plate, tangerine slices and fish are placed on top.
4. Sprinkle with seeds and add avocado.
5. Combine lemon and orange juice as a sauce, add olive oil, salt and add a little paprika.
6. The resulting mixture is used to season the salad.

It is better to mix the components with two spoons. This must be done smoothly and gently so that the tangerines remain intact.

Total cooking time – 20 minutes.

"Thai"

Thai cuisine has gained many fans. It's not so much about the exotic, but about the unique taste and benefits.

The recipe requires special ingredients. As a foreign guest, mung bean sprouts, that is, sprouted seeds of Asian beans, are used. This product is common in Southeast and Central Asia.

Mung bean sprouts are rich in amino acids, which help strengthen the musculoskeletal system and immunity. They have a positive effect on the functioning of internal organs and help blood vessels function normally.

It will take 15 minutes to prepare and 10 minutes to cook. For 3 servings you will need:

• 120 g salad;
• 110 g tuna;
• 1 chicken egg;
• 20 g flaxseeds;
• 20 g sesame seeds;
• 100 mung bean sprouts;
• 1 avocado;
• 50 g olive oil;
• 30 g lemon juice;
• 200 g tomatoes.

First you need to boil the egg and peel it. Peel the avocado and remove the pit.

Then cut the tomato into random pieces, tear the salad with your hands, and chop the avocado into small segments. Crush the fish with a fork and place the food in a salad bowl. Add seeds, mung bean sprouts, add olive oil and lemon juice, stir. Cut the egg into 4 parts and decorate the salad on top.

The energy value will be 185 kcal per 100 g of product. The same amount of salad contains 9 g of protein, 13 g of fat, 9 g of carbohydrates.

With quinoa and greens

Thanks to the Latin American Indians, the world became acquainted with ingredients that were previously little known. An example is quinoa grain. Now it is becoming more and more popular, gaining momentum. The cereal is loved for its nutty flavor and characteristic grainy consistency. Quinoa takes 10-15 minutes to cook and is eaten as a side dish for meat, fish or added to salads.

It takes 30 minutes to assemble the components, taking into account the cooking of the quinoa. There are 197 kcal in 100 g of cooked food.

Proteins – 9

Fats – 14

Carbohydrates – 10

List of components for 3 persons:

• tuna in oil – 150 g;
• quinoa – 100 g;
• avocado – 1 pc.;
• feta cheese – 100 g;
• tomatoes – 3 pcs.;
• roasted seeds – 50 g;
• olive oil – 50 g;
• lemon – 1 pc.;
• spinach – 1 bunch;
• apple cider vinegar – 10 g.

Cooking method:

1. First, wash the cereal. Then pour it into a saucepan and pour in water in a ratio of 1:2, place it on the stove.
2. Bring to a boil, reduce heat, boil for 15 minutes and let stand for 12 minutes.
3. Meanwhile, the fruit is cleaned, the stone is thrown away, and the seafood is mashed with a fork. Tomatoes and spinach are chopped randomly, and the cheese is also crumbled.
4. Now prepare the sauce - lemon juice, vinegar and oil are combined in a container, salted, and your favorite spices are added.
5. Quinoa is poured into sliced ​​products and topped with dressing.
6. You need to mix with two spoons. At the end, sprinkle with seeds.

The salad turns out to be satisfying and unusual. Total cooking time is 40 minutes.

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Options

It's very easy to prepare a healthy vitamin salad with tuna, avocado and tomatoes. To do this, just chop all the ingredients, add a couple of handfuls of spinach or any lettuce, pour everything with lemon juice and vegetable oil, pepper, salt and serve. You can also add fresh cucumber or green onions.

Vegetable salads with avocado and tuna will sound new if they are supplemented with cottage cheese or pickled cheese. In this case, the dressing can be prepared from low-fat cream mixed with olive oil and hot pepper.

A salad with tuna, avocado and beans will help cope with increased physical activity. This dish is rich in protein, quickly satisfies hunger and gives you energy for the whole day.

Boiled or canned beans should be mixed with chopped avocado and tuna mashed with a fork, sprinkle with lemon juice and place on any lettuce leaves, torn by hand, pour over oil and salt. Beans can be replaced with lentils, chickpeas or green peas, and low-fat sour cream with the addition of herbs and garlic can be used as a dressing.

In yogurt dressing

Dinner or lunch in the fresh air will appeal to travelers and simple nature lovers. In relaxation one can feel the primitive spirit, one feels naturalness, which is something that a person so lacks. But cooking food away from home means the presence of difficulties in the form of a lack of comfort and technology. An unusual serving of the dish - in lettuce leaves - will help compensate for the deficiency. You need to cook the rice at home, this will take 25 minutes. The cereal is washed, poured with water, and waited for it to boil. Then cook for 5 minutes. over high heat, reducing to low, cook for another 15 minutes.

The preparatory stage takes 25 minutes. In 100 g of the finished dish, the caloric content is 106 kcal.

Proteins – 7

Fats – 4

Carbohydrates – 11

To prepare a salad for 3 people you will need:

• tuna – 150 g;
• avocado – 1 pc.;
• rice – 100 g;
• lemon – 0.5 pcs.;
• sweet pepper – 1 pc.;
• green peas – 100 g;
• yogurt – 50 g;
• lettuce leaves – 3 pcs.;
• parsley - 1 bunch.

Cooking algorithm:

1. Chop the tuna with a fork, peel the avocado and cut into cubes.
2. Chop the sweet pepper, cut the parsley and lemon.
3. Add rice, peas, yogurt to the ingredients and mix.
4. The resulting salad must be carefully transferred to lettuce leaves.

The total salad preparation time is 35 minutes.

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Classic appetizer salad with canned tuna

This salad is very easy to prepare and requires a minimum of ingredients. This dish will be an excellent quick appetizer for the table when you have absolutely no time, but want to cook a truly delicious masterpiece.

Ingredients:

• Salt - to taste
• Egg - 3 pcs.
• Onion - 1 pc.
• Tuna – 1 can
• Mayonnaise - to taste
• Ground pepper - to taste
• Avocado - 1 pc.

Preparation

1. Peel the avocado thoroughly and remove the pit from the fruit. Mash the pulp.
2. Chop the onion and boiled eggs into small cubes.
3. Mix the ingredients.
4. Add flavor to the dish using the dressing.

For those on a diet

Every woman dreams of a slim figure without extra pounds and folds of fat. Not only physical exercise, but also a balanced low-calorie diet will make your dream come true. A salad with tuna, avocado and cucumber will help in this matter. Fish contains a lot of protein but little fat. Avocado can restore strength thanks to a large number of microelements. This combination will prevent a person from gaining weight, and after training will help to quickly restore energy.

It takes 10 minutes to assemble the components. 100 g of the finished dish contains 145 kcal.

Proteins – 10

Fats – 10

Carbohydrates – 3

For 4 people you will need a list of products:

• tuna in oil – 1 can;
• cucumber – 1 pc.;
• avocado – 3 pcs.;
• onions – 1 pc.;
• lemon – 1 pc.;
• vegetable oil – 50 g;
• cilantro – 1 bunch.

Sequencing:

1. The onion is peeled, the fruit is removed from the shell. Open canned fish and drain the oil.
2. Cut the cucumber into small pieces, the onion into half rings, and the avocado into cubes.
3. The tuna is cut into small pieces.
4. The greens are finely chopped. Place the ingredients in a large bowl.
5. Lemon juice and oil are poured on top. Salt and stir thoroughly.

It is recommended to eat the salad fresh before the cucumbers release a lot of juice. Leftovers are stored in the refrigerator for no more than 2 days.

It will take 20 minutes to prepare the salad.

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Cooking recipes

Avocado and tuna salad is very popular in world cuisine. He found special love in the Mediterranean countries, where they simply adore hearty and nutritious tuna. This fish is a source of proteins, healthy amino acids and goes well with many ingredients, and the rich taste of avocado not only enriches the taste of the dish, but also saturates it with healthy fatty acids and vegetable fats.

The combination of avocado and tuna is not only very healthy, but also delicious. This tandem is complemented with fresh herbs, herbs, seafood and cheeses, served as puff salads and avocado cups. The original presentation of this salad will decorate any feast and delight guests with its bright combination of colors.

For such salads, it is very important to choose a ripe and rich avocado. The tasty fruit can be easily identified by its dark green color and slightly soft skin. The inside of the avocado should be soft and creamy. You can choose the tuna to your taste - fresh fish can be fried to add to this salad, or you can complement the dish with canned tuna.

Avocado salad with tuna

This is such a summer salad. Not heavy, very tender and very filling. It's very easy and quick to prepare. Try it, you will definitely like the combination of avocado and tuna.

Ingredients

• avocado - 2 pcs.
• tuna (canned) - 1 can of tuna (with oil 185 grams)
• cucumber - 2 very small cucumbers
• mayonnaise - 1 tbsp.
• garlic - 1 clove

General information:

• Cooking time: 20 minutes
• Servings: 2 servings

Preparation

Roughly chop the avocado pulp. Place tuna in a bowl. Cut the cucumbers into small strips, leaving a few thin slices for decoration. Chop the garlic. Combine tuna, avocado, cucumbers, garlic. Season with mayonnaise. Mix. Fill the hollow avocado halves with the prepared salad. Decorate with dill. I didn’t add salt, and as it turned out, I did it very wisely. Since the tuna and mayonnaise are already salted, the taste was sufficient. Bon appetit!

Avocado salad with tuna and tomatoes

We used cherry tomatoes for this simple and delicious salad, but you can also make it with cocktail tomatoes. And instead of tuna, you can add canned salmon to the salad.

Ingredients

• 200 g canned tuna
• 300 g cherry tomatoes
• 2 avocados
• 3–4 green onions
• several sprigs of cilantro
• ½ lemon
• salt and pepper to taste
• olive oil

General information:

• Cooking time: 20 minutes
• Servings: 2 servings

Preparation

Peel and pit the avocado, cut the flesh into pieces and place in a suitable container. Squeeze lemon juice over the avocado and mix gently. Mash the canned tuna with a fork, drain the liquid, and add to the avocado. Cut the tomatoes in half or into slices, finely chop the green onions and cilantro. Add everything to the avocado and tuna, salt and pepper to taste, season with olive oil and mix gently.

Snack salad in lavash

This appetizer salad can be recommended for those who are on a diet. It contains almost the entire range of healthy fats contained in the fruit and the protein necessary for complete nutrition. The recipe is as simple as two, and it will take about 5 minutes to prepare.

Ingredients

• avocado – 1 piece
• tuna – 1 can
• boiled egg – 3 pcs
• lemon – 0.5 pcs.
• parsley – 0.5 bunch
• mustard – 1 teaspoon
• salt, pepper - to taste
• lettuce leaves

General information:

• Cooking time: 7 minutes
• Servings: 2 servings

Preparation:

The avocado must be soft and therefore juicy. It should be cut into two halves and the bone should be removed. Then arm yourself with a tablespoon and use it to extract the pulp. Place it in a bowl in which it will be convenient to chop it.

And we will grind it with a masher with holes, which we usually use to mash potatoes. But here there is no need to puree it completely. The mixture should have a medium consistency between small pieces and puree.

Peel the boiled eggs and place one at a time in a bowl with the fruit and also crush them. Then add chopped parsley. Drain all the liquid from the tuna can. Pour the contents into the total mass.

Squeeze the juice from half a lemon. Add salt and pepper to taste, as well as mustard. Mix the whole mass until smooth. Taste to taste and, if necessary, add the missing note in the form of salt, pepper, or lemon juice.

Place the pita bread on the table and cover it with green lettuce leaves. Then spread a thin layer of the resulting snack mixture and roll it into a roll. Cut into rolls and place on a plate. Serve and eat with pleasure.

It is advisable not to store such a snack for a long time. Although we lined the pita bread with lettuce leaves, it still has the property of quickly getting soggy when it comes into contact with food. Therefore, it is better to wrap the filling immediately before serving.

Tuna and avocado salad with corn

Craving something light? Prepare a salad with tuna and avocado. An excellent dish for those who watch their figure. Avocado and tuna make the salad filling and nutritious, while juicy vegetables and lemon juice add a refreshing taste. Healthy lunch or breakfast.

Ingredients

• Avocado 2 pieces
• Onion 1 piece (large)
• Tomato 2–3 pieces
• Canned corn 200 grams
• Canned tuna 200 grams
• Lemon juice from one lemon
• Olive oil to taste
• Salt to taste
• Pepper to taste
• Oregano to taste

General information:

• Cooking time: 15 minutes
• Servings: 4 servings

Preparation

Peel the avocado from skin and pit, and then cut the flesh into small cubes. Wash the tomatoes, dry and cut into the same cubes as the avocado. Place avocado and tomatoes on a plate. Rinse the corn, draining excess liquid, and then pour the grains into a plate that already contains avocados and tomatoes.

Peel the onion, cut into thin feathers or half rings and add to the other ingredients. By the way, to prevent onions from making you cry, wet your cutting knife with cold water. Add lemon juice, pepper, salt and oil to the plate with salad ingredients. And mix everything very thoroughly to distribute the spices and dressing. When serving, first place the vegetable part of the salad on a plate, and then pieces of canned tuna on top. Of course, you can add fish to the salad itself, but then mix everything very carefully so that the tuna pieces do not fall apart.

Tuna salad with avocado and spinach

Amazingly tasty, extremely healthy and very simple salad with avocado and tuna. Just three ingredients make a beautiful, appetizing, original dish with a fragrant dressing of olive oil and spicy spices. Try it yourself!

Ingredients

• Avocado 1 piece
• Salt to taste
• Olive oil 1 tbsp. spoon
• Lemon juice 1 teaspoon
• Canned tuna 1 can
• Spinach 100 grams
• Black peppercorns to taste

General information:

• Cooking time: 20 minutes
• Servings: 2 servings

Preparation

You can take a can of tuna in oil or in its own juice. It is necessary to drain all the liquid, placing the fish in a sieve. I used finely chopped skipjack tuna, a 180 g can, which is quite enough for a salad for two people.

Wash and dry fresh spinach. Do not prepare the salad in advance, only just before eating, and also do not wet the spinach in advance. Its leaves quickly begin to limp and deteriorate from water. Place the greens in a wide salad bowl in the first layer. Next are pieces of fish. Top with avocado, coarsely chopped. Next, squeeze a little juice from the fresh lemon and pour evenly onto the dish. Season with salt and sprinkle ground pepper on top. Season with olive oil and enjoy the avocado and tuna salad. This is delicious! Check it out!

Japanese salad with tuna and avocado

Tsuna to abocadono consarada salad is made from canned tuna, avocado pulp, cream cheese with the addition of Wasabi paste and canned corn. The salad recipe is simple, and the result is guaranteed.

Ingredients:

• canned tuna – 1 can (170 g),
• canned corn – 50 g,
• ripe avocado – 1 pc.,
• cream cheese – 60 g,
• Wasabi paste - 1 tsp,
• salt – ½ tsp,
• ground black pepper – ¼ tsp,
• leafy vegetables - as needed
• cherry tomatoes - as needed
• fresh dill (optional, for decoration) – 1–2 sprigs.

General information:

• Cooking time: 15 minutes
• Servings: 4 servings

Preparation

Place the contents of the tuna can in a strainer and allow the liquid to drain. If the tuna is in pieces, gently mash it with a fork, but not into puree, into small pieces. If the tuna is chopped, then skip the previous step. But the liquid still needs to be separated from the pulp.

The next salad product is avocado. We need ripe fruit. In the store you will most likely buy a fruit that is as hard as a potato. It’s okay, the Japanese, just like us, buy dense fruits, their avocados are just as imported.

If the avocado is hard, leave it on the table for 2-3 days, it will reach the softness we need, i.e. Avocados need to be purchased in advance.

Rinse the fruit, wipe it, cut the fruit in half, it is worth remembering that there is a large seed inside the fruit. Remove the pit and scoop out the pulp from the skin with a spoon; it separates perfectly. Mash the pulp with a fork, leaving small pieces of pulp.

In a suitable bowl, mix cream cheese, Wasabi paste, salt and ground black pepper. In another bowl, mix tuna pulp and canned corn. Place avocado puree, cream cheese with wasabi and tuna with corn into a salad bowl (or other gastronorm container), mix the contents of the container, cover with cling film and put in the refrigerator for 15–20 minutes.

Place the chilled salad on a serving plate, add leafy vegetables and halved cherry tomatoes. Garnish the salad with dill. Excellent cold appetizer.

With celery

A nutritious and tasty salad with avocado and tuna is easy to prepare according to this recipe. The dish turns out light. Suitable for both adults and children.

It takes 10 minutes to prepare the ingredients. Per 100 g of finished dish, the calorie content will be 163 kcal.

Proteins – 12.2

Fats – 11

Carbohydrates – 4.1

For 8 people they take:

• canned tuna – 3 cans;
• celery in stalks – 2 pcs.;
• avocado – 3 pcs.;
• cilantro – 1 bunch;
• red onion – 1 pc.;
• lemon – ½ piece;
• olive oil – 2 tbsp. l.;
• salt – 2 tsp;
• ground black pepper - to taste.

Cooking method:

1. Open the cans and drain the oil. The fish is divided into small pieces.
2. Celery is cut into small pieces.
3. Avocado is peeled and finely chopped.
4. Finely chop the onion and chop the cilantro.
5. Juice is squeezed out of the lemon.
6. The prepared ingredients are placed in a deep bowl, the avocado is added last.

This dish can be served in a salad bowl or spread on a loaf, or stuffed into lettuce leaves.

Tips for preparing tuna and avocado salad:

• many salad recipes are suitable for spreading on a loaf due to their puree-like texture;
• peeled avocado should be placed in the salad last, as it quickly darkens;
• It is better to chop avocado raw, since after heat treatment an unpleasant bitterness appears;
• To quickly peel an avocado, make a cut along the diameter with a knife so that the cutlery touches the pit, then twist it, the fruit itself breaks into 2 halves.

It will take 20 minutes to prepare the food.

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Video

The Cooking Masterpieces channel offers a version of salad with avocado and tuna, which can be prepared as simply and quickly as possible.

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Timbal

Timbal has a spicy and rich taste. It is formed in layers; an iron ring or homemade utensils are used to give it a beautiful shape. When served it looks beautiful and impressive.

The preparatory process will take 10 minutes. Per 100 g of finished dish, the calorie content will be 152 kcal.

Proteins – 11

Fats – 14

Carbohydrates – 4

Grocery list:

• tuna in its own juice – 100 g;
• avocado – 1 pc.;
• arugula – 50 g;
• onion – 1 pc.;
• olives – 10 pcs.;
• tomatoes – 2 pcs.;
• lemon juice – 1 tbsp. l.;
• garlic – 2 teeth;
• vegetable oil;
• ground black pepper - to taste;
• salt.

Step-by-step recipe:

1. The seed is removed from the fruit. Use a knife to peel off the peel.
2. Using a spoon, extract the pulp.
3. The avocado is chopped into small pieces, salted, sprinkled with oil and pepper.
4. Add chopped garlic.
5. Peel the tomatoes and cut them into small cubes. Salt and combine with chopped onion.
6. Place the following layers on a plate: avocado, then tomatoes and onions. Tuna on top.
7. The salad is decorated with arugula and olives.

The total cooking time is 10 minutes.

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Layered salad with avocado, tuna and rice

Although this salad is quite high in calories, it is amazingly tasty. The traditional combination of tuna and rice is refreshed with parsley and avocado. By layering the ingredients you have the perfect holiday dish. If you don't like olives, replace them with blue grapes (seedless).

Cooking time: 35 min Number of servings: 6

Ingredients:

• tuna, canned in its own juice (2 cans, 300 g);
• long grain rice, steamed (200 g);
• avocado (large, 2 pcs.);
• fresh cucumber (medium, 3 pcs.);
• onion (medium, 1 pc.);
• parsley (50 g);
• mayonnaise (100 g);
• cherry tomato (for decoration, 10-12 pcs.);
• pitted olives (for decoration, 8 pcs.).

Preparation:

1. Boil rice in salted water, cool.
2. Cut the avocado in half, remove the pit, peel, and cut into small cubes.
3. Wash the cucumbers, dry with a paper towel, cut into strips.
4. Peel the onion and finely chop it.
5. Wash the parsley thoroughly, dry and finely chop.
6. Drain half the liquid from the tuna and mash the remaining liquid with a fork.
7. Wash the tomatoes and cut them into halves.
8. Remove the olives from the brine and cut in half.
9. Assemble the salad in layers, spreading them with mayonnaise. For this, a cooking ring with a diameter of 20-22 cm, a springform baking dish or a deep dish, pre-lined with cling film, is suitable. The first layer is half of the rice. The second one is avocado. The third one is cucumbers. Fourth – onion, sprinkle with parsley. Fifth - tuna. The sixth is the remaining rice.
10. Top with halved tomatoes and olives.

Before serving, the salad should sit in the refrigerator for 1-1.5 hours. You can make it less high in calories by replacing half of the mayonnaise with natural yogurt without additives. Instead of parsley, dill or cilantro works well.

Watch the video recipe for the dish:

With tomatoes

The salad will allow you to refresh yourself, saturate the body and relieve hunger for a long time.

The preparatory process will take 10 minutes. There are 155 kcal in 100 g of the finished dish.

Proteins – 13

Fats – 12

Carbohydrates – 5

For 4 servings, take the following products:

• avocado – 1 pc.;
• cherry tomatoes – 20 pcs.;
• lime juice – 1 tbsp. l.;
• canned tuna – 2 cans;
• cilantro – 1 bunch;
• green onions - 10 feathers;
• salt to taste;
• ground black pepper – 1 tsp.

For refueling:

• lemon juice – 2 tbsp. l.;
• olive oil – 2 tbsp. l.

Step-by-step preparation:

1. Peel the skin from the avocado and chop it into cubes.
2. Finely chop the cilantro and onion.
3. Open the cans, take out the fish and crumble it into small pieces.
4. The avocado is sprinkled with lime juice to prevent it from darkening, and salted.
5. Cherry tomatoes are cut in half.
6. Combine prepared ingredients.
7. Prepare the sauce by combining lemon juice and olive oil. Stir. This salad cannot be stirred for too long, otherwise everything will turn into puree.

Salad with avocado, tuna and tomatoes is left with pepper. It will take 15 minutes to cook.

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Avocado and arugula salad

Arugula is a powerful aphrodisiac. It has been known since the times of the Roman Empire. This spicy herb has many medicinal properties: it is good for men's health, strengthens blood vessels, and helps quickly calm the nervous system.

In cooking, arugula is valued for its special rich taste. It goes well with many foods: tomatoes, cheese, fish, meat. When buying arugula, pay attention to the size of the leaves: the larger they are, the less bitterness they will contain. If you bought too much arugula, it is better to put the excess in the freezer.

Ingredients:

• canned tuna - 1 can;
• avocado - 2 pcs;
• arugula - 70 g;
• olives - 15-18 pieces;
• cherry tomatoes - 14-16 pieces.

For refueling:

• lemon juice - 2 tbsp;
• olive oil - 3 tbsp;
• French mustard - 1 tbsp;
• salt and pepper - to taste.

Festive salad in a glass

An original cocktail salad is ideal for a festive feast, and serving a tasty and satisfying dish in portioned glasses will look very impressive.

What ingredients will you need?

For this snack option you will need ingredients in the following proportions:

• 1 can of canned tuna in oil or juice;
• 3-4 boiled chicken eggs;
• 1 ripe large avocado;
• 1 fresh cucumber;
• 100 g hard cheese;
• 40 g peeled and roasted walnuts;
• 1 can of canned olives, pitted;
• 1 lemon or lime;
• 1 small bunch of fresh parsley and dill;
• 200 g soft cream cheese;
• 1 pinch of salt;
• 2 pinches of freshly ground black pepper;
• 1 bunch of fresh mint.

Step-by-step cooking process

To prepare a spectacular snack, you must complete the following steps:

1. Peeled boiled eggs should be finely chopped or crushed with an egg slicer.

2. Fresh cucumber must be peeled from the hard skin and cut into thin long slices.
3. Canned olives should be cut into rings.
4. Walnuts must first be fried, stirring, in a dry frying pan, then cooled and chopped with a knife.
5. To prepare the dressing, you will need to place cream cheese with avocado pulp, salt and ground pepper, chopped leaves of fresh mint, parsley and dill in a blender bowl, thoroughly beat the mixture at high speed until a smooth, soft consistency is achieved, and place in a pastry bag.
6. Now you need to drain the liquid from the canned tuna, divide the meat into small pieces with a fork and distribute them in the first layer at the bottom of the glasses.
7. Next, squeeze out the creamy dressing, on top of which place slices of boiled egg.
8. Then you need to squeeze out a little cream again and place a layer of cucumber straws.
9. After the next layer of dressing, you need to distribute olive rings and grated hard cheese.
10. The top layer should be sprinkled with chopped walnuts.

What can I add?

The dish assembled in this way must be well cooled before serving.

Rules for serving dishes, decoration

You can decorate glasses with snacks with leaves of fresh herbs. The taste of the dish largely depends on the ripeness of the fruit, so it is important to choose the right avocado with a uniform dark green skin, soft and elastic when pressed. An unripe fruit can be placed in a paper bag with a banana or apple for 1-2 days. A ripe avocado has a soft, creamy texture and a delicate, fatty consistency with a light green, uniform color without brown spots or inclusions.

The flesh of the peeled fruit oxidizes and darkens very quickly when exposed to air, which can spoil the appearance of the finished dish. To prevent this from happening, it is recommended to sprinkle the avocado pieces with lemon or lime juice after cutting, which will help maintain a beautiful fresh color. Tuna doesn't have to be canned.

You can use raw defrosted meat, finely chop it, marinate for half an hour in spices and soy sauce with mustard. The recipe for a classic salad with tuna and avocado can be easily supplemented with any greens, soft cheese or feta cheese, various combinations of fresh seasonal or canned vegetables and olives.

Italian salad

This popular dish in Italy is prepared very quickly, and turns out very satisfying and flavorful.

Ingredients:

• Pasta in spirals - 500 g
• Lemon - 1/2 pcs.
• Salt - to taste
• Tuna – 150 g
• Olive oil - to taste
• Tomato - 2 pcs.
• Oregano - to taste
• Avocado - 1 pc.

Preparation

1. Boil pasta al dente.
2. Peel the avocado and chop into cubes. Pour over citrus juice and stir.
3. Lemon juice should be used not only for pickling the fruit, but also to prevent the avocado from darkening.
4. Dice the tomatoes and add to the pasta along with the avocado.
5. Mash the tuna and add to the dish. Sprinkle oregano over the salad and mix thoroughly. Place in the refrigerator for a couple of hours.
6. Immediately before serving, add oil and season the salad with salt.

Salad with tuna, chickpeas, bell pepper and herbs

Ingredients

• ½ red onion;
• ½ red bell pepper
• a handful of spinach;
• several lettuce leaves;
• 150 g canned tuna;
• 80 g canned or boiled chickpeas;
• several sprigs of parsley;
• 2 teaspoons lemon juice;
• 2 teaspoons olive oil;
• salt - to taste;
• ground black pepper - to taste.

Preparation

1. Cut the onion and pepper into small cubes. Coarsely chop the spinach and lettuce leaves.
2. Add tuna, chickpeas, chopped parsley, lemon juice, oil, salt, pepper to the ingredients and mix.