Delicious, quite hearty and healthy salad with tuna and avocado is perfect for dinner. It can be safely included in the diet menu, and I also recommend taking note to those who regularly go to the gym.
When choosing canned food for a recipe, you should pay attention to the labels of cans, since quality fish should contain only understandable ingredients, for example, just tuna and salt.
Of course, you can take fresh fish for the salad. Then, before adding to the dish, you need to salt it, pepper it to taste, fry it in a pan or grill until tender and cut into medium slices.
Ingredients:
Canned tuna - 1 can
Avocado - 1 pc.
Quail eggs - 8 pcs.
Cherry tomatoes - 8 pcs.
Tomato - 150 gr.
Salad - 20 gr.
Mustard - 2 tsp l.
Olive oil - 2 tablespoons l.
Lemon juice - 1 tbsp l.
Red cabbage - to taste
Salt, black pepper, spices - to taste
Preparation:
1. Prepare all the required ingredients according to the list.
2. Rinse the lettuce leaves under running water, remove the stem in the middle with a knife, tear it into pieces with your hands and transfer to a plate to serve. Wash the cabbage, separate a couple of petals, cut into medium slices and place on top of the salad.
3. Cut the avocado into two parts, remove the pit and peel with a spoon. Next, transfer it to a bowl, add salt and black pepper to taste and puree with a fork, hand blender, or food processor. The avocado should be ripe. If your fruit is not soft, it means that it is not ripe. In this case, after purchase, do not put it in the refrigerator, but put it in a paper bag along with apples or tomatoes. Thus, the avocado will ripen in a couple of days. A faster option with a microwave. You need to chop the fruit with a fork and put it in the microwave twice for 30 seconds at maximum power, but the first option is best. Cut the tomatoes into random pieces. Place them and the avocado puree on top of the cabbage.
4. Transfer the eggs to a saucepan, cover with water and put on low heat. Cook 5 minutes after the water boils. Cool the finished eggs, peel them, cut into halves and add to the salad.
5. The dressing for the dish must be mixed in a jar, because this is the only way to mix all the ingredients well. Pour olive oil into a small jar, squeeze the juice out of the lemon, add mustard, salt, black pepper and spices to taste. You can substitute sesame or mustard oil for olive oil.
6. Cover the jar with a lid, shake for 2-3 minutes and pour the dressing into a serving dish. Ready salad with tuna and avocado can be served.
Sparkling white wine is ideal for drinks.
Bon Appetit!
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