Canned tuna salad and herb toast
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 494, total fat 21 G., saturated fats G., proteins 29 G., carbohydrates 47 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 494, total fat 21 G., saturated fats G., proteins 29 G., carbohydrates 47 G., fiber G., cholesterol mg, sodium mg, sugar G.
Tuna salad is one of the most popular fish salads. Tuna has no small bones, and the salad itself is quick and easy to prepare. This recipe combines tuna with fresh and pickled cucumbers, romaine lettuce, chickpeas, cherry tomatoes, and celery, and serves with toasted herb bread. Fresh, delicious, and crisp, this tuna salad with toast will be a delight on any table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tablespoons mayonnaise
- 1/2 cup chopped fresh basil and/or chives
- 4 thin slices of crispy bread
- 2 tablespoons red wine vinegar
- 1 bunch romaine lettuce, torn
- 1 cucumber with smooth skin, sliced
- 1 425g can chickpeas, drained and rinsed
- 550 ml cherry tomatoes, halved
- 2 stalks celery, chopped
- 3 tbsp chopped pickled cucumbers or gherkins
- 2 140g cans white tuna in water, drained
We recommend
Recipes with similar ingredients: mayonnaise, basil, chives, white bread, wine vinegar, romaine lettuce, cucumbers, chickpeas, cherry tomatoes, celery, pickled cucumber, tuna
Cooking the dish according to the recipe:
- Preheat the oven to broil. In a large bowl, whisk together the herb mayonnaise and 1/2 teaspoon each of salt and pepper. Spread 1/2 tablespoon of the herb mayonnaise on each slice of bread and place on a baking sheet. Lightly toast the bread on broil mode for about 2 minutes.
- Stir the vinegar into the remaining herb mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles, and tuna and mix well; season with salt and pepper. Divide among plates and serve with toast.
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